Gipsy Tabilo-Munizaga received her BS and MS in Food Engineering at the University of La Serena, Chile, and her PhD at Washington State University (2002), USA. She pursued Postdoctoral research activities in Kyushu University, Japan (2006), and Catholic University of Leuven, Belgium (2012). She is currently a Full Professor of Food Engineering and the Dean of the Food Engineering Department at University of Bío-Bío, Chile. She teaches courses for Food Engineering programs such as Food Rheology, Nonthermal Processing of Foods, Physical Properties of Foods, and others. Her current research areas include Ultra High Pressure for Foods Processing, Pulsed Electric Fields, Physical Properties of Foods, and 3D Printing. She was awarded by the Government of the Biobío Region, Chile (2013), in the award category: "Science and Technology: Pascual Binimelis". She was the President for the Chilean Society of Food Science and Technology (SOCHITAL) (2011-2015) and an active member of the IFT, IFSE, and IUFoST. She published several research articles and patents, and has been leading different project funded for Chilean agencies for Science and Technology (Fondecyt, Fondef, Innova, FIA).