María Chávarri Hueda
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.