In winemaking, terroir factors—including climate, temperature, water availability, and soil characteristics—directly influence grape development and composition. Once harvested, the grapes undergo wine fermentation, a crucial process that transforms natural fruit sugars into alcohol, defining the wine's final quality, unique aromas, and characteristics.
The Center for Food Science and Technology Studies (CECTA) at the University of Santiago (USACH), a recognized leader in yeast production for the wine industry, is expanding its focus to the baking sector through a novel applied research initiative.
The Fondef IDeA R&D project, “Obtaining a strain of yeast that overproduces ergosterol for use in the production of bread supplemented with vitamin D,” is led by Dr. Eduardo Kessi-Pérez, a researcher at Cecta.
While Chile is recognized worldwide for its high production of wine, pisco, and bread, the industry remains heavily reliant on imported yeasts. Thus, it is essential to strengthen scientific and technological capabilities to develop local solutions and reduce dependence on external suppliers.
With a significant turnout, the University of Santiago, Chile, presented the First Symposium on Agricultural Water Quality. This event sought to underscore the pressing challenges the country faces concerning irrigation water quality and its effects on public health, the environment, and food safety.
The event was organized by the Center for Food Science and Technology Studies (CECTA Usach) and the Chilean Agency for Food Safety and Quality (ACHIPIA), with support from Corfo, Odepa, INDAP, CNR, Chile Alimentos, and Hortach.
The Center for Food Science and Technology Studies (CECTA) at the University of Santiago (USACH), a recognized leader in yeast production for the wine industry, is expanding its focus to the baking sector through a novel applied research initiative.
The Fondef IDeA R&D project, “Obtaining a strain of yeast that overproduces ergosterol for use in the production of bread supplemented with vitamin D,” is led by Dr. Eduardo Kessi-Pérez, a researcher at Cecta.