Alejandra Urtubia is a woman in sciences leader and an expert on bioprocesses, focused on food and beverages. With fifteen years of experience in faculty, research, and director positions, her research interests include fermentation processes (wine, beer), monitoring with infrared spectroscopy, yeasts metabolism, data analysis applied to the detection and diagnosis of fermentation problems (multivariate statistical analysis, neural networks, support vector machine), and the development of wine and beer with reduced alcohol. She has authored more than 35 WoS publications (https://orcid.org/0000-0002-0124-3587) and book chapters and has given 57 conference presentations. Also, she has supervised more than 44 graduate and undergraduate students. She has led several projects funded by the government and the private sector. In addition, she has experience and knowledge in R&D and innovation management (since 2018). In addition, she leads a gender project in R+D+i+e (2021). Her passions involve teaching, research, and being a person who contributes knowledge and good values to society. It is very important to her to strike a balance between personal and professional life.