Keywords: Food
The Role of ‘Blue Foods’ for a Sustainable Future
Despite their numerous benefits, blue foods continue to be largely overlooked in the design of sustainable and resilient food systems worldwide, even though…
Should we eat bugs? UC Chile researchers develop cricket food
During the pick of the pandemic, the UC Chile Nutrition and Dietetics Program tested products made with bugs to determine acceptability and feeling of…
'Blue food revolution': great way to feed the world without destroying the planet
A group of international researchers calls to take advantage of the great diversity of ‘blue’ or aquatic foods in the coming decades. The group focuses on the…
Women Scientist Behind the Secrets of Chilean Honey
With over 250 cientific publications, the researcher has dedicated her work to innovation and scientific production, including the anti-inflammatory and…
The Rediscovery of Mayten Seed Oil
The unique characteristics of this tree motivated a group of scientists from Universidad Católica and CAPES to study the properties of the oil extracted from…
Turning Chile into a world food power
The new building of the Carén Center joins the Technological Center for Food Innovation network. The facility will allow UC Chile and the other university…
The Commitment to a Healthy and Sustainable Future
Delicious and low-calorie cochayuyo ice cream, gluten-free quinoa-based high-protein pasta, and a natural coating that allows extending the life of fruits are…