{"id":22438,"date":"2025-11-03T10:40:16","date_gmt":"2025-11-03T13:40:16","guid":{"rendered":"https:\/\/vriic.usach.cl\/?p=22438"},"modified":"2025-11-03T10:43:04","modified_gmt":"2025-11-03T13:43:04","slug":"chile-recibe-por-primera-vez-en-latinoamerica-simposio-mundialsobre-ciencia-e-ingenieria-de-los-alimentos","status":"publish","type":"post","link":"https:\/\/vriic.usach.cl\/index.php\/chile-recibe-por-primera-vez-en-latinoamerica-simposio-mundialsobre-ciencia-e-ingenieria-de-los-alimentos\/","title":{"rendered":"Chile recibe por primera vez en Latinoam\u00e9rica Simposio Mundial sobre Ciencia e Ingenier\u00eda de los Alimentos"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"22438\" class=\"elementor elementor-22438\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-696414b9 elementor-section-boxed elementor-section-height-default 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class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-facebook\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_twitter\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on twitter\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-twitter\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\">\n\t\t\t\t\t\t<div\n\t\t\t\t\t\t\tclass=\"elementor-share-btn elementor-share-btn_linkedin\"\n\t\t\t\t\t\t\trole=\"button\"\n\t\t\t\t\t\t\ttabindex=\"0\"\n\t\t\t\t\t\t\taria-label=\"Share on linkedin\"\n\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-linkedin\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7ff454df elementor-widget elementor-widget-text-editor\" data-id=\"7ff454df\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: left;\">El Simposio internacional DOF 2025 sobre ciencia de los alimentos se realizar\u00e1 del 5<br \/>al 7 de noviembre de 2025 en el Hotel Radisson Blu Plaza y reunir\u00e1 a destacadas y<br \/>destacados investigadores y representantes de la industria alimentaria para abordar los \u00faltimos avances en la tem\u00e1tica.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5b26ff33 elementor-widget elementor-widget-text-editor\" data-id=\"5b26ff33\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Por primera vez en Latinoam\u00e9rica, Santiago de Chile albergar\u00e1 el XI Simposio Internacional <\/span><b><i>&#8220;Delivery of Functionality in Complex Food Systems (DOF 2025)&#8221;.<\/i><\/b> <span style=\"font-weight: 400;\">Este simposio constituye una plataforma interdisciplinaria de primer nivel para la presentaci\u00f3n de investigaciones punteras en ciencia e ingenier\u00eda de alimentos, biof\u00edsica, materia blanda aplicada, tecnolog\u00eda alimentaria y nutrici\u00f3n humana. Una instancia que busca fortalecer el intercambio cient\u00edfico y promover la colaboraci\u00f3n entre la academia y la industria en torno a la innovaci\u00f3n alimentaria.<\/span><\/p><p><span style=\"font-weight: 400;\">La organizaci\u00f3n estar\u00e1 a cargo de un comit\u00e9 cient\u00edfico internacional, en conjunto con las universidades de Santiago de Chile (Usach) y de los Andes (UANDES) . De esta forma, el evento busca posicionar a Chile como un referente regional en investigaci\u00f3n alimentaria y como un pa\u00eds comprometido con el desarrollo de soluciones alimentarias sostenibles para mejorar la salud y el bienestar de los consumidores mediante una alimentaci\u00f3n basada en evidencias.<\/span><\/p><p><span style=\"font-style: inherit;\">El encuentro contar\u00e1 con la participaci\u00f3n de destacados\u00a0 referentes mundiales en la materia, entre ellos Elke Scholten (Pa\u00edses Bajos), Raffaele Mezzenga (Suiza), Amparo T\u00e1rrega (Espa\u00f1a), Alejandra Acevedo-Fani (Nueva Zelanda), Alejandro Marangoni (Canad\u00e1), Antonio Vicente (Portugal), Job Ubbink (USA) y Pedro Bouchon (Chile).<\/span><\/p><p><span style=\"font-style: inherit;\">La agenda del simposio abordar\u00e1 tem\u00e1ticas como el dise\u00f1o y funcionalidad de los alimentos, la estructura de ingredientes, la estabilidad de matrices alimentarias, la liberaci\u00f3n controlada de nutrientes, los alimentos plant-based y los desaf\u00edos de la nutrici\u00f3n sostenible. Adem\u00e1s, incluir\u00e1 sesiones de p\u00f3steres, presentaciones orales y espacios de networking dise\u00f1ados para compartir conocimiento y establecer nuevas alianzas de investigaci\u00f3n.<\/span><\/p><p><span style=\"font-style: inherit;\">Con una asistencia estimada de 130 asistentes, entre acad\u00e9micos, investigadores, representantes de la industria alimentaria y estudiantes de pregrado y posgrado, nacionales y extranjeros, la instancia busca consolidarse como el encuentro cient\u00edfico de mayor relevancia mundial en el \u00e1rea de sistemas alimentarios complejos.<\/span><\/p><p><span style=\"font-weight: inherit;\"><i>\u201cEste simposio internacional, sin duda, ser\u00e1 una oportunidad \u00fanica para fortalecer la vinculaci\u00f3n entre la ciencia y la industria, impulsando la innovaci\u00f3n y la colaboraci\u00f3n internacional en \u00e1rea de ciencia en alimentos, siendo un aporte fundamental para la divulgaci\u00f3n cient\u00edfica y el desarrollo de soluciones sostenibles en alimentaci\u00f3n\u201d,<\/i><\/span><span style=\"font-style: inherit; font-weight: inherit;\"> afirman la Dra. Carla Arancibia, investigadora del Departamento de Ciencia y Tecnolog\u00eda de los Alimentos de la Universidad de Santiago y Paulo D\u00edaz Calder\u00f3n, profesor asociado de la Escuela de Nutrici\u00f3n y Diet\u00e9tica de la Universidad de los Andes, quienes lideran la organizaci\u00f3n del evento.<\/span><\/p><p><span style=\"font-style: inherit;\">Como antesala del evento principal el d\u00eda martes 4 de noviembre, la investigadora internacional Dra. Amparo T\u00e1rrega, Investigadora Cient\u00edfica del Instituto de Agroqu\u00edmica y Tecnolog\u00eda de los Alimentos (CSIC), ofrecer\u00e1 una charla en la Usach titulada <\/span><i style=\"font-weight: inherit;\">&#8220;Estrategias en la mejora de la dieta del adulto mayor&#8221;,<\/i><span style=\"font-style: inherit;\"> en el marco de su participaci\u00f3n en un proyecto Fondecyt Regular, liderado por la investigadora del Departamento de Ciencia y Tecnolog\u00edas de los Alimentos, FACTEC, Usach, Dra. Carla Arancibia.<\/span><\/p><p><span style=\"font-weight: 400;\">M\u00e1s informaci\u00f3n del Simposio Internacional en: <\/span><strong><a href=\"http:\/\/www.dof2025.cl\/\">www.dof2025<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>El Simposio internacional DOF 2025 sobre ciencia de los alimentos se realizar\u00e1 del 5al 7 de noviembre de 2025 en el Hotel Radisson Blu Plaza y reunir\u00e1 a destacadas ydestacados [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22439,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[10,8],"tags":[],"class_list":["post-22438","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-innovacion","category-investigacion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chile recibe por primera vez en Latinoam\u00e9rica Simposio Mundial sobre Ciencia e Ingenier\u00eda de los Alimentos - VRIIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vriic.usach.cl\/index.php\/chile-recibe-por-primera-vez-en-latinoamerica-simposio-mundialsobre-ciencia-e-ingenieria-de-los-alimentos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" 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