UC Chile PhD Students Drive Innovation in Sustainable High-Impact Foods

The global count nears 9.7 billion by 2050. Food production must rise by 70% to keep pace. UC Chile PhD students work on new, nutritious foods. They drive research that makes sustainable products. Nestlé supports this work through a long-standing bond.

Partnership Between UC Chile and Nestlé

Since 2003, UC Chile’s Anacleto Angelini Innovation Centre and the PhD Program in Engineering and Science with Industry work with Nestlé. They share research and practical answers. This bond links academia and industry. It boosts progress in society, the economy, and the environment.

• María Angélica Fellenberg, Vice President for Research and Graduate Studies at UC Chile, says they “promote knowledge in the service of the common good.” Her words stress that research becomes a sustainable impact for society.
• Aline Mor, Head of Nestlé R&D LATAM, adds that the PhD program grows technical solutions. It also builds skilled professionals who meet industry needs.

Key Research Projects and Innovations

1. Revaluing Chilean Beans for Plant-Based Proteins

Biotechnologist Romualdo Paz makes protein ingredients from local beans. His work turns beans into tasty, healthy plant-based foods like beverages and yogurts. The research helps small-scale farmers join in. It also cuts ecological footprints with sustainable methods.

2. Unlocking the Potential of Chilean Algae

Pharmaceutical chemist Javiera Molina extracts proteins from local seaweed. She works with species like Macrocystis pyrifera and Gracilaria chilensis. Using natural solvents, her method stays eco-friendly. Her progress may lift Chile as a leader in marine food biotechnology.

3. Exploring Macrofungi as Nutritious and Sustainable Ingredients

Natalia Caballero studies macrofungi to find their nutrition and function. She uses simple, low-impact processing methods. With input from multiple fields and Nestlé’s guidance, her work links forests to green economies and food innovation.

4. Sustainable Production of Powdered Plant-Based Foods

Chemical engineer Camila Sánchez refines soy food processing. Her goal is to lower resource use and environmental harm. She keeps food taste and nutrition whole while scaling production. This project blends academic ideas with real industry needs.

Impact on Society and Environment

These projects show clear benefits. They lift local resources and support small farmers and coastal communities. They reduce the food sector’s ecological footprints. They push the move toward sustainable, healthy diets. Together, they prove that work between academia and industry can solve food security and sustainability challenges.

Read More

For more details about each project and the UC Chile–Nestlé bond, visit the original article or read the text in Spanish.

Photo credits: Katherin Silva, INIA, iNaturalist Chile, Andrew Ridley/Unsplash

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