Natalia Brossard, Associate Professor Enologist, Agronomist Engineer, Ph.D. in Agricultural Sciences, from the Pontifical Catholic University of Chile Specializing in enology and food oral processing research. It supports and develops research on wine quality, food sensory evaluation, and the determination of sensory descriptors by physical methods. She has experience in agriculture, enology, rheology, and tribology. Her professional aims are to contribute to food oral processing research and consumer preferences and continue with cross-disciplinary approaches to food science studies.