María Chávarri Hueda

TECNALIA, Basque Research and Technology Alliance (BRTA)

Maria Chávarri Hueda received her MS degree in biological sciences from Universidad de Navarra, Spain, in 1997. She obtained her Ph.D. from the Nutrition and Food Science Area, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country. Dr. Chávarri has experience in biotechnology and food science, acting on the following subjects: bioactive molecules and functional activity, probiotics, postbiotics, parabiotics, and nutritional status. Currently, Dr. Chávarri is head of biosynthesis and fermentation at Tecnalia, a Technology Development Center, in the Health Unit. She has focused her research on biotechnological processes for obtaining active compounds such as postbiotics and parabiotics, using probiotic microorganisms by modulating key metabolic pathways. She also studies the interaction of probiotics and postbiotics in the intestinal microbiota with the aim of developing functional foods.

María Chávarri Hueda

3books edited

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Latest work with IntechOpen by María Chávarri Hueda

Fermentation technology is of great importance due to its ability to generate scientific advances in many disciplines. Specifically, it is used in the production of food, medicine, and chemicals in a sustainable and efficient manner. This science allows for innovation in the medical sector, as it is used in the production of vaccines, antibiotics, and other essential medicines. In the field of food, it allows for the development of new food products, improves the bioavailability of nutrients, and increases the shelf life of food. In the renewable energy sector, it facilitates the production of biofuels, contributing to the reduction of dependence on fossil fuels. Therefore, the science of fermentation not only improves the quality of life but also contributes to a more sustainable and healthy future.

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