Consortium of Chilean universities launches the first Technological Center for Food Innovation
Initiative seeks to add value to food, which could double exports to the 2030 and position Chile as one of the most important in food innovation.
In order to strengthen the technological capabilities of the national industry in terms of healthy food production and promote new ventures and innovations to sophisticate and diversify the Chilean food matrix, the Technological Center for Food Innovation, CeTA.
It is a collaborative initiative that unites the Pontifical Catholic University of Chile, the University of Chile, the University of Talca and the University of La Frontera, together with Fundación Chile and Fraunhofer Chile Research, in the development of a historical consortium awarded this project, financed by Corfo and that will have an investment of $ 9.700 million in a term of 10 years.
For Andrés Barros, Chairman of the Board of CeTA Alimentos and Manager of Food and Biotechnology of Fundación Chile, the Center “comes to solve a very big need that the Chilean food industry has and that is the low availability of food piloting infrastructure".
For this reason, the Center will provide services to companies and entrepreneurs from different areas, through the implementation of three pilot plants: in ingredients, processed foods and packaging.
"The country needs to add value to its products, with a healthy seal, which allows double exports of food from here to 2030", Said Barros, adding that"the contribution of CeTA will go in the line of resolving gaps in infrastructure, equipment and human resources in the food sector, and thus be able to open more and better opportunities in collaborative actions between academia and the business sector through R + D + i".
The Center is part of the Program for Strengthening Enabling Technological Capacities for Foods and is part of Corfo's Transforma Alimentos program roadmap, so the main axes of CeTA will be the development of healthy ingredients and supplies, the production of functional and healthy foods, the development of packaging piloting capabilities, food safety and traceability, and valuation of inputs, discards and patrimonial foods.
Source: Portal del campo
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