María Chávarri Hueda
Maria Chávarri Hueda received a Master's degree in Biological Sciences from University of Navarra, Spain, in 1997. She obtained a Ph.D. in Nutrition and Food Science Area from the University of the Basque Country, in 2003. Dra. Chávarri has experience in biotechnology, and food science, acting on the following subjects: bioactive molecules and functional activity, probiotics, postbiotics, and nutritional status. She worked on the “Influence of the lipid source of the diet on various aspects of hepatic metabolism of triglycerides and cholesterol”. Currently, Dra Chávarri is responsible for the technological line "Biosynthesis and Fermentation" at TECNALIA R&I, Technological Development Center, in Health Unit and she has focused her studies on bioactive molecules obtained from fermentation processes and plants such as probiotics, postbiotics, polyphenols, flavonoids, polysaccharides, among others, and their functional activities, with the objective of developing functional ingredients and foods.