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

Advancing Nutrition and Sustainability via Strategic Academia-Industry Partnership

Since 2003, UC Chile has partnered with Nestlé through the Anacleto Angelini Innovation Centre and the PhD Program in Engineering and Science with Industry. UC Chile works with Nestlé to create innovative foods. The team develops products that are nutritious and sustainable. They target a 70% rise in global food demand by 2050, as the UN predicts.

María Angélica Fellenberg, Vice President for Research and Graduate Studies, stresses that the alliance drives research. The research deepens our world view and helps change it. It supports sustainability and responsible innovation that benefits society over time.

Revaluing Chilean Beans as Sustainable Protein Sources

Romualdo Paz, a biotechnologist and PhD student, studies Chilean bean varieties. He transforms beans into functional, plant-based proteins used in beverages, yogurts, and creams. His work aids small-scale farmers and boosts local agriculture. It offers healthy local foods and builds fairer, eco-friendly food systems.

Unlocking Marine Potential with Chilean Algae Proteins

Javiera Molina, a pharmaceutical chemist, leads a project on Chilean seaweed. She extracts proteins from seaweeds—Macrocystis pyrifera and Gracilaria chilensis (“pelillo”)—using natural eco-friendly solvents (NaDES). This method cuts water and energy use compared to older methods. Her research grows marine biotechnology and opens socio-economic chances for coastal communities. The work nudges Chile toward global leadership in blue economy ideas.

Exploring Macrofungi as Nutritious, Eco-Friendly Food Ingredients

Natalia Caballero, a production engineer and PhD student, examines macrofungi’s benefits. She uses minimal processing and simple bioprocessing techniques to reveal their nutritional and functional traits. The study values forest resources and strengthens the green economy. It shows how forests and food innovation depend on each other. The Nestlé partnership speeds industrial scaling and technology transfer by combining natural insight and applied science.

Towards Cleaner, Large-Scale Production of Plant-Based Powders

Camila Sánchez, a chemical engineer, improves the way powdered food is produced. Using soy protein as a model, she seeks to lower environmental impacts while keeping nutritional quality intact. Her research ties lab work with real industry needs. The goal is to make plant-based foods in a responsible, scalable, and sustainable way.

This research network between UC Chile and Nestlé shows how PhD studies spark social, economic, and environmental progress. The projects mix traditional knowledge, modern science, and industrial skills. They meet global nutritional needs in a fair way while respecting local resources and nature.

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