Professor María de Lourdes Pérez Chabela was born in Mexico City. She studied Veterinary Medicine and Zootechnics at the Universidad Veracruzana. She has a Master's Degree in Animal Production from the Universidad Autónoma de Chihuahua, Major Area: Meat Science. Ph.D. in Biological Sciences from the Universidad Autónoma Metropolitana (UAM), Iztapalapa Campus. Her main lines of research are the Quality of meat and meat products; and the Development of functional meat foods (prebiotics and probiotics).

She has been a Research Professor since 1998 in the Biotechnology Department of the Iztapalapa Campus of the UAM.

She has more than 50 indexed articles, 42 chapters in national and international books, 129 papers in congresses, and is a National System of Researchers Level II member. She received the Teaching Award in 2018. In her Institutional Development, she has the following experiences and activities: Head of the Macromolecule Biochemistry area, Divisional Advisor, Coordinator of the Food Engineering Degree, Member of the Divisional Commission of CBS, Member of the Commission of the Biological Sciences Area, Member of the Commission of the Biotechnology Graduate Program. Among the awards obtained at UAM are Best Research Area: 2002, 2006, 2010, and 2012. Award-winning book 2012: Manual de Tecnología de Carnes (Meat Technology Manual). Teaching Award 2018.

Her main line of research is the Development of functional meat foods (prebiotics and probiotics): Lactic acid bacteria have been used for many years in matured meat products because these bacteria are mesophilic and do not resist the heat treatment of cooked meat products. However, a few years ago, the role of heat shock proteins was studied to ensure that some bacteria can resist heat treatment and freezing, pH, i.e., any circumstance that causes stress to a bacterium. These bacteria are called thermotolerant, and some can be probiotics and could be used in cooked meat products. On the other hand, residues from fruit and vegetable peels constitute an environmental problem. However, these co-products are rich in functional ingredients, polyphenols, and fiber that can be prebiotic. We can develop functional meat foods at low cost by combining both probiotic thermotolerant lactic acid bacteria and agroindustrial coproducts as prebiotics.