| 12-07-2024 |
Pérdidas y desperdicios en el sistema Chileno
Los sistemas alimentarios incluyen la producción, poscosecha, procesamiento, distribución, consumo, y la gestión de residuos de alimentos. Las decisiones que se tomen en cada una de estas etapas inciden en las pérdidas y desperdicios de alimentos (PDA). La cuantificación de PDA se investiga por región o país. Cifras para Latinoamérica indican PDA de ~230 kg/año por persona, y que 55% de frutas y hortalizas y 20% de lácteos se pierde y desperdicia. No existen datos de PDA en el sistema alimentario de Chile. Contar con datos permitiría determinar el potencial de redistribución y donación de excedentes de alimentos, contribuyendo así a sistemas alimentarios más sostenibles. Objetivo: Cuantificar pérdidas y desperdicios de cereales, raíces y tubérculos, legumbres y oleaginosas, frutas y verduras, carne, pescados y mariscos, y leche en el sistema alimentario chileno, usando datos secundarios.
Prerequisitos:
no tiene.
Tiene un método de evaluación Nota 1-7, con 10 créditos y tiene 1/1 vacantes disponibles |
Mentor(es): Ver en la plataforma |
| 12-07-2024 |
Quantification of food loss and waste in the Chilean food system
Prerequisites:
None.
Evaluation method: Nota 1-7, with 1/1 available vacants |
Mentor(s): Open in the plataform |
| 09-05-2023 |
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/1 available vacants |
Mentor(s): Open in the plataform |
| 08-06-2022 |
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/1 available vacants |
Mentor(s): Open in the plataform |
| 28-12-2021 |
Application of in situ product recovery technologies in fermentative processes
Study of methodologies for the beta-ionone removal from an aqueous phase
Keywords:
extracción
beta-ionona
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/2 available vacants |
Mentor(s): Open in the plataform |
| 17-11-2021 |
Production and in-situ separation of 2-phenylethanol from a fermentative process
Screening of potential strains of Saccharomyces cerevisiae for the production of 2-phenylethanol by fermentation
Keywords:
Prerequisites:
None.
Evaluation method: Nota 1-7, with 0/1 available vacants |
Mentor(s): Open in the plataform |
| 24-04-2018 |
FishExtend, edible films to extend the shelf life of salmon fillets
In the framework of the project FishExtend, applied research for the development of coatings edible to extend the shelf life of salmon fillets. The objectives of the work consist of: - Evaluate effect of application of coatings edible in the life of salmon and other meaty foods. - To characterize coatings in their physical properties, and chemical interaction with the food. - Develop and optimize formulation used in FishExtend, to improve their properties and the impact on the sensory properties of the food. - Design scaling of the production of the coating at pilot scale. Along with the above, the student will review scientific literature, design and perform experiments, analyze results, present results orally and in written form, among others.
Prerequisites:
None.
Evaluation method: Nota 1-7, with -1/1 available vacants |
Mentor(s): Open in the plataform |