Globally, Chile is the second-largest producer of Atlantic salmon, a highly nutritious and widely consumed species. Domestically, salmon farming ranks as the nation’s second most important industry after copper. Concentrated primarily in the regions of Puerto Montt, Aysén, and Magallanes, this sector significantly impacts the economy, society, and science, driving employment, technological innovation, and regional development.
During the second half of June, Fernando Carranza, a doctoral student in Anthropology at Tulane University (USA), spent two weeks collaborating with Dr. Javier Echeverría, a professor in the Faculty of Chemistry and Biology at the University of Santiago, Chile.
The visit was driven by Carranza’s interest in learning advanced analytical chemistry techniques to study archaeological artifacts. Specifically, he aimed to examine those that might contain remnants of psychoactive plants used in rituals by ancient Andean Amazonian cultures.
The book is the result of the international research initiative Global Early Adolescence Study (GEAS). Its development in Chile was made possible thanks to collaboration between the Public Health Program of the Faculty of Medical Sciences at Usach, the San Bernardo Health and Education Corporation, and Johns Hopkins University.
The presentation was attended by university authorities, representatives of the municipality of San Bernardo, and key professionals who participated in the study.
In Chile, various bodies of water, such as the Mapocho River, receive agricultural and industrial waste, including organochlorine pesticides, chemical compounds used for pest control but which accumulate in the environment and affect health and biodiversity.
The Second International AlQui (Alginate-Chitosan) Workshop, held at the Faculty of Chemistry and Biology during the last week of May, brought together the public sector and scientific researchers currently working in the field.
Climate change is significantly altering the quality and fertility of agricultural land, hindering its capacity to retain nutrients, capture moisture, and support vegetation. To combat this phenomenon, the use of microorganisms such as cyanobacteria offers an effective solution.
In response, Usach’s Faculty of Chemistry and Biology, specifically its Plant Biochemistry and Phytoremediation Laboratory, is developing a multifunctional biotechnological tool based on these living organisms to enhance soil adaptability and mitigate the climate crisis.
Usach and Rutgers University are jointly developing an initiative to explore new therapies for Alzheimer's disease.
The research will delve into the effects of natural bioactive compounds derived from the Andean Shilajit species, a black moss found in both the Andes and Himalayas.
The funds will facilitate a two-year collaborative research effort between Dr. Leonel Rojo and Dr. Diana Roopchand.
The Aquaculture Biotechnology Center (CBA) held an event to officially present the remodeled facilities of the Experimental Fish Unit (UEP) and celebrate the first anniversary of the Aqua Biotechnology Consortium.
The event was attended by the Center’s research and professional team, led by its director, Dr. Claudio Acuña. Also in attendance were Dr. Alberto Monsalve, Vice-Rector for Research, Innovation, and Creation at Usach; Dr. Bernardo Morales, Dean of the Faculty of Chemistry and Biology; and Geraldine Mlynarz, Director of the Aqua Biotechnology Consortium.
The technology known as Iodine Autogenous Fusion (IAF), developed at the University of Santiago in Chile, has been granted a patent in Japan, adding to the patent already obtained in Chile and the patent application filed in the United States.
This innovation is led by Dr. Ricardo Vega Viveros, an academic and researcher at the Faculty of Engineering (FING), and emerged as a solution to the problems of the iodine refining process in our country, which is notorious for being discontinuous, complex, costly, and environmentally hazardous.
Las preferencias alimentarias han evolucionado en los últimos años, reflejándose en una creciente demanda por opciones de platos más saludables, sostenibles y con menor desperdicio de productos.
En respuesta a esta tendencia, restaurantes, casinos y otros servicios alimentarios han comenzado a diversificar sus preparaciones, pero considerando otras variables como la planificación de las minutas, los costos operacionales y la logística, entre otros. En este contexto, la tecnología se ha convertido en una gran aliada clave para abordar estos desafíos.