Fuente: Vi.cl 10 de marzo 2022
[VI.cl, 10 de marzo 2022] Con la finalidad de conocer las instalaciones y servicios que brinda el Centro Tecnológico para la Innovación Alimentaria, CeTa, una delegación del ecosistema de emprendimiento regional integrada por el director regional de Corfo O´Higgins, Emiliano Orueta Bustos, el gerente de Pro O´Higgins, Braulio Guzmán Rebolledo y la Secretaria Ejecutiva del proyecto Ecosistema O´Higgins Andrea Manríquez Morales, visitaron las instalaciones y sostuvieron importantes reuniones con ejecutivos del Centro que permiten a abrir nuevas herramientas de apoyo para el desarrollo de emprendimientos locales vinculados a la industria de los alimentos.
En la jornada, la delegación fue guiada por María Fernanda Faúndez, Encargada de Vinculación y Juan Pablo Vivanco, Director de Innovación de CeTA, quienes describieron y presentaron la variedad de laboratorios, equipos y procesos que se realizan en el Centro, conformado entre otras entidades por la Universidad de Chile, Pontificia Universidad Católica, Universidad de Talca y Universidad de La Frontera, además de capitales privados y el apoyo de Corfo a través de diversas líneas e instrumentos de la corporación estatal. En este sentido, CeTA permite a emprendedores, pymes y startups, poder desarrollar pruebas, innovar, pilotos y desarrollo de nuevos productos alimenticios que desean sacar a mercado, y para lo cual CeTA brinda una asesoría profesional y técnica, que permite a emprendedores y empresarios avanzar en el desarrollo de sus iniciativas y poder colocarlas en el mercado.
En la visita realizada en las instalaciones ubicadas en la comuna de Pudahuel, una de las tres con las que cuenta CeTA -también en Temuco y Coquimbo- , se puede apreciar la capacidad tecnológica, de investigación, ciencia e innovación en cada uno de sus rincones, espacios en los cuales los análisis y pruebas de alimentos son materia del día a día, tanto en su composición, formato e incluso packaging, pruebas que son realizadas colaborativamente con los emprendedores, procesos que permiten generar productos alimenticios que incluso incorporan economía circular, como se destacó en la oportunidad a través del desarrollo de sopas a partir del desecho de vegetales que se realiza en la Vega Central y que se encuentra en sus primeras etapas de estudio.
Emiliano Orueta Bustos, director regional de Corfo O’Higgins, valoró la visita y el aporte que desarrolla CeTA en favor del emprendimiento alimenticio, indicando que “Instituciones como CeTA, donde colabora la academia, Corfo y los privados, permiten estimular el desarrollo y entrada de nuevos productos alimenticios, sanos, de alta calidad y son un apoyo concreto para materializar y colocar en el mercado productos locales, siendo por lo demás, la Región de O´Higgins un potencial agroalimentario del país”.
Por su parte, Braulio Guzmán Rebolledo, gerente general de la Corporación de Desarrollo Pro O´Higgins, indicó que “la colaboración público – privada permite materializar respuestas comoCeTA para una industria especifica como la alimentaria y, sin duda, el aporte del conocimiento y la ciencia en la construcción, evaluación y desarrollo de soluciones alimentarias que nacen de emprendedores y que colaborativamente se analizan en el Centro, permite avanzar en innovadoras propuestas y en la cual la Región de O’Higgins tiene importantes aportes que realizar”.
La Secretaria Ejecutiva del proyecto Ecosistema O´Higgins, Andrea Manríquez Morales, destacó el encuentro, puntualizando que “esta iniciativa nace desde el compromiso del proyecto FIC Aceleración del Ecosistema de Emprendimiento Regional de O’Higgins, apoyado por el Gobierno Regional y su Consejo Regional, que permite generar vínculos colaborativos que se extienden fuera de la Región, atrayendo conocimiento y capacidades técnicas que facilitan y potencian el desarrollo de emprendimientos alimentarios, y en este sentido el proyecto busca conectar a los actores públicos -privados que posibiliten las mejores soluciones para que esas iniciativas puedan no solo materializarse, sino que además ingresar al mercado.” Asimismo, la ejecutiva destacó que la jornada permitió generar los primeros vínculos con CeTA, los que permitirán a los emprendedores de O´Higgins conocer las valiosas herramientas del Centro y abrir canales de desarrollo empresarial para la industria alimenticia regional.
Consultado respecto a las acciones que se desarrollan a partir del FIC que impulsa Incubatec-UFRO y Agencia Gulliver, el Gobernador Regional de O’Higgins, Pablo Silva Amaya, destacó que “la innovación y el desarrollo de una potencia alimentaria como lo es nuestra región permite avanzar con estas vinculaciones y posibilitan concretar importantes y valiosos acuerdos, que se materializan en poner a disposición el conocimiento, la academia, la innovación y la ciencia para desarrollar soluciones de emprendedores y empresarios en materia alimentaria y que sin duda permitirá a los consumidores poder contar, por qué no decirlo, con cereales de algas y otras tantas opciones, que generarán riqueza y empleo para la Región de O’Higgins.”
Fuente: https://www.vi.cl/actualidad/delegacion-del-ecosistema-de-emprendimiento-regional-de-o-higgins-establece-vinculos-colaborativos-con-el-centro-tecnologico-para-la-innovacion-alimentaria-ceta-17042
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