Innovation

Javier Mella, an academic from the Faculty of Engineering and Applied Sciences, was awarded the II UANDES-UFRO Interdisciplinary Associative Research Contest to measure how large-scale tree burning affects the economic performance of agricultural companies.

The initiative reflects the particularities of Chilean Spanish and marks a milestone in Latin America's technological sovereignty.

The academic of the Faculty of Engineering and Applied Sciences and associate researcher of the Millennium Institute for Research in Optics (MIRO) received the award during the international congress SPIE Optics + Photonics, held in San Diego, USA.

The team will be made up of oncologists, psychologists, nurses and oral physicians, who will work closely with patients and caregivers invited to workshops, discussion groups and participatory activities.

The platform created by the Center for Territorial Studies and Engineering seeks to optimize the management of building permits, allowing a more agile and accurate review of the application forms. The prototype was a finalist in the contest held by Laboratorio de Gobierno and the IDB.

Following the award of the Millennium Institute of Social Sciences 2025 for the MISTRALL project, translational knowledge will be developed, seeking to convert the scientific evidence of this research into programs, educational materials and public policy proposals.

Ingrid Contardo, an academic from the School of Nutrition and Dietetics, leads the project that seeks to optimize the protein value of quinoa and chickpeas through an innovative fermentation process capable of improving digestion and releasing a greater amount of essential amino acids.

The use of dialogue to solve problems, dental rehabilitation that favors oral and mental health, and being able to measure high cholesterol levels during pregnancy are the projects of the Uandes researchers who were awarded the funds.

The alliance, signed by the Vice Rector of Research of UANDES, Javier Enrione, and the President of AB Chile, Gonzalo Uriarte, establishes the commitment to work to promote scientific knowledge and the formulation of strategies that contribute to sustainable development.

Researchers from the School of Nutrition and Dietetics are developing a bioactive food ingredient to reduce the glycemic impact of food.