Dr. Liliana Zura Bravo holds a degree in Food Engineering, a Master's degree in Food Engineering, and a PhD in Food and Bioprocess Engineering from the University of La Serena. She also holds a Specialization Diploma in Functional Foods and Nutraceuticals from INTA, University of Chile, and a Diploma in University Teaching from Andrés Bello University. She is currently an Associate Professor and Researcher at the Central University of Chile. Her research focuses on food science and technology, with an emphasis on dietary fiber, bioactive compounds, probiotics, and prebiotics, aimed at the development of functional foods. She evaluates the prebiotic activity of these components and their effects on the intestinal microbiota and cardiovascular health, integrating in vitro methodologies, animal models, and applications in food technology. Dr. Zura has participated in various research projects, including FONDECYT and other national and international initiatives, and has more than 20 publications in WoS-indexed journals.

Food Science and Technology; Functional Properties of Food; Food Microbiology; Prebiotics and Probiotics