Angela Monasterio, a Ph.D. graduate student in Food Sciences and Technology at the University of Santiago-Chile, holds a Bachelor's degree in Food Sciences, a degree in Food Engineering, and a Diploma in University Teaching from the University of Santiago-Chile. She has worked in product development and innovation for industries and has taught heat transfer classes. Her current research interests are focused on functional foods, bioactive compounds, the physicochemical properties of foods, and food waste.