En INOFOOD – IAFP 2020 nuestro centro dio a conocer parte de las tecnologías que ha dispuesto para el apoyo de los emprendedores y otorgar valor a los procesos del sector.
Asimismo, profesionales de CeTA atendieron las consultas de los visitantes que de forma virtual recorrieron una muestra clave de la industria.
Desde el año 2009 Inofood se ha constituido en un espacio fundamental para la conversación sobre la inocuidad alimentaria, un esfuerzo que ha buscado posicionar a Chile como referente del sector.
La versión de este año, INOFOOD – IAFP 2020 permitió abordar temáticas asociadas a los desafíos actuales y principales innovaciones en términos de diseño de laboratorios, técnicas de detección microbiana, regulaciones de mercados nacionales e internacionales, tecnologías asociadas a la calidad y seguridad de los alimentos y mediciones para la integración de una cultura de inocuidad en pequeñas y medianas empresas.
En este contexto, el Centro Tecnológico para la Innovación Alimentaria (CeTA) estuvo presente junto a más de 50 conferencistas nacionales e internacionales, aportando su visión y enfoque centrado en el apoyo a los emprendimientos
Lorena Pacheco, Jefa de Innovación Zona Norte de CeTA, expuso sobre las tecnologías que tienen disponibles para emprendedores a través de su presentación “Disponibilización de equipamientos piloto para desarrollo del emprendimiento desde la innovación, avanzando en enfoque PYMES y las nuevas tendencias en alimentación saludables”.
“Desde el año 2015 CeTA se ha concentrado en generar las condiciones para que Chile avance en el desafío de transformarse en una potencia alimentaria. En esta ruta una de nuestras tareas es poner a disposición de nuestros emprendedores tecnologías que permitan diversificar y sofisticar su oferta. Como país, históricamente hemos tenido una base productiva interesante y potente, pero el gran salto que tenemos que dar se encuentra en la incorporación de valor agregado, de innovación en los procesos, tecnología que nos permita aspirar a nuevos mercados. Hoy CeTA está trabajando muy fuerte en eso, generando un espacio donde confluye la industria con la academia”, destacó la ejecutiva.
También CeTA dio a conocer proyectos destacados como el mejoramiento del proceso productivo de la mayonesa sin huevo, elaborado a base de ajo chilote, y el desarrollo de un tipo de polvo concentrado de ruibarbo que será usado como saborizante de aguas, entre otros.
Junto a esto se mostraron los avances realizados en los centros de innovación, algunos que prontamente serán inaugurados, y el impacto que ha tenido entre los emprendedores de las regiones.
Además, el stand virtual de CeTA recibió a todos quienes tenían consultas sobre las iniciativas impulsadas por el Centro, que busca la innovación de alimentos para que estos tengan un valor agregado.
INOFOOD y la IAFP (International Association for Food Protection), organizan este encuentro que se ha transformado en un espacio para la divulgación en avances, innovación e investigación en el rubro alimentario.
En la VI Cumbre y V Expo Internacional 2020 además se abarcaron temas relacionados a los desafíos que la pandemia ha impuesto a la industria alimentaria, las innovaciones tecnológicas, las nuevas regulaciones del mercado, entre otras.
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