Fundación COPEC-UC has a broad portfolio of technological innovations in a variety of areas, which are at the service of industry and society. We invite you to get to know them.

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FOOD & BEVERAGES

Researchers

Javiera Riveros
Directora de proyecto
Ingeniero Civil de Industrias mención
Ingeniería Química, Ingeniería de Procesos.
jfriveros@uc.cl

José Ricardo Pérez
Director alterno del proyecto
Ingeniero Civil Químico, PhD en Ingeniería
Química. Profesor Titular Ingeniería UC
perez@ing.puc.cl

Javiera Riveros
Directora de proyecto
Ingeniero Civil de Industrias mención
Ingeniería Química, Ingeniería de Procesos.
jfriveros@uc.cl

José Ricardo Pérez
Director alterno del proyecto
Ingeniero Civil Químico, PhD en Ingeniería
Química. Profesor Titular Ingeniería UC
perez@ing.puc.cl

Contact information

Fundación Copec-UC.
Atilio Ziomi.
Gerente I+D.
aziomi@uc.cl

Fishextend SpA
Cristóbal Eduardo Concha Ramírez
Gerente General
cconcha@fishextend.com
Suiza 2063, depto. 707, Providencia,
Región Metropolitana.

Fundación Copec-UC.
Atilio Ziomi.
Gerente I+D.
aziomi@uc.cl

Fishextend SpA
Cristóbal Eduardo Concha Ramírez
Gerente General
cconcha@fishextend.com
Suiza 2063, depto. 707, Providencia,
Región Metropolitana.

Beneficiary

Fishextend SpA

Intellectual property

It is currently protected by industrial secret and is in the process of evaluation of protection by means of a patent application through PCT.
Download FILE

DESCRIPTION

The proposed innovation consists of bioplastic, biodegradable and compostable packaging, made from biopolymers of natural origin and renewable raw materials, which have the capacity to control the transfer of gases and the loss of water from the food over time.
over time. These bags are manufactured specifically for the fresh meats of interest; that is, each package contains bioactive antimicrobial compounds that inhibit the specific microorganisms that deteriorate fresh meats, thus having a package for each fresh meat.
fresh meat.

Together, these characteristics form an environmentally friendly package that increases the shelf life of the stored meat.

ADVANTAGES

The Gold standard today is low density polyethylene packaging, however, this material has no bioactivity and/or antimicrobial activity, therefore, it does not extend the shelf life of the food.
bioactivity and/or antimicrobial activity, therefore, it does not extend the shelf life of the food. In addition, our solution is biodegradable and compostable, and has better mechanical properties than polyethylene (tensile strength of 21.6 MPa. over 8.9 MPa, respectively). Finally, our packaging is specifically designed to increase the time to market for each particular meat, delivering a unique package for the customer’s needs.

MARKET

The global market for plastic packaging for fresh meat, under the assumption that one-third of plastic meat packaging is for fresh format, was valued at approx. USD $4.5 billion in 2020, with a CAGR of 4.7% (MordorIntelligence, 2021).
plastic meat packaging is for fresh format, was valued in 2020 at approx. USD $4.5 billion, with a CAGR of 4.7 % (MordorIntelligence, 2021), Our initial market will be at the national level, estimated at USD $27.3 million, a figure correlated with production data for meat and aquaculture products from 2018 to 2020 (Cenem, 2018; ChileCarne, 2021; InvestChile 2021; Serna-
pesca, 2021). Our potential customers are producers of fresh and plastic meats.

Researchers

Loreto Valenzuela
Civil Engineer of Industries chemical mention
PhD in Biomedical Engineering
Founder and Director FishExtend
Profesor of Engineering UC
lvalenzuela@fishextend.com

 

J. Ricardo Pérez
Chemical Civil engineer
PhD in Chemical Engineering
Co-Founder and Director FishExtend
Profesor of Engineering UC
perez@ing.puc.cl

 

Wendy Franco
Food engineer
PhD in Food Microbiology
Profesor of Engineering UC
wfranco@uc.cl

Loreto Valenzuela
Civil Engineer of Industries chemical mention
PhD in Biomedical Engineering
Founder and Director FishExtend
Profesor of Engineering UC
lvalenzuela@fishextend.com

 

J. Ricardo Pérez
Chemical Civil engineer
PhD in Chemical Engineering
Co-Founder and Director FishExtend
Profesor of Engineering UC
perez@ing.puc.cl

 

Wendy Franco
Food engineer
PhD in Food Microbiology
Profesor of Engineering UC
wfranco@uc.cl

Contact information

Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

Pontificia Universidad Católica de Chile.
Loreto Valenzuela.
Founder FishExtend.
lvalenzr@ing.puc.cl
+56 2 2354 1227

Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

Pontificia Universidad Católica de Chile.
Loreto Valenzuela.
Founder FishExtend.
lvalenzr@ing.puc.cl
+56 2 2354 1227

Beneficiary

Pontificia Universidad Católica de Chile

Intellectual property

Patent PCT/CL2018/050018 submitted in April 2018 by Fundación Copec UC and Pontificia Universidad Católica de Chile and licensed to FishExtend SpA.
Download FILE

DESCRIPTION

Consumers prefer fresh fish over frozen fish. However, these are produced far from where they are consumed, so the shelf life is depleted during transportation and marketing, the latter goes hand in hand with the growing increase in consumption of Chilean salmon in the world. In 2018 alone, Chile exported US$4,728 million of salmon products and 100 thousand tons per year are exported to the USA. In parallel, new markets are opening that seek to satisfy the demand for fresh salmon in countries such as Russia and China, which are limited by the problem of preserving the product.

With this opportunity in mind, FishExtend, an edible liquid coating of natural ingredients, was developed to extend the shelf life of fresh salmon from 16 to 26 days.

VENTAJAS

  • Extends the shelf life of salmon by 60%.
  • Edible coating in liquid format, easy to apply by spraying.
  • Barrier against oxygen, water and microorganisms.
  • Preserves quality, color, flavor, aroma, texture and pH.
  • Natural ingredients GRAS (FDA).
  • Change from frozen to fresh format (higher profit margins).
  • Low cost.
  • Replaces the use of chemical products to extend shelf life.

MARKET

In 2018, Chile exported US$4,728 million of salmon products (13.6% more than 2017).
More than 100,000 tons per year of fresh salmon are exported from Chile to the USA.
Exports of domestic salmon doubled in the last 10 years, so a considerable market opportunity is detected.

Researchers

Angelica Reyes-Jara.
Biochemist. Ph.D. in Nutrition and Food.
Associate Professor.
Institute of Nutrition and Food Technology.
University of Chile.
areyes@inta.uchile.cl

Paola Navarrete Wallace.
Biochemist. Ph.D. in Nutrition and Food.
University of Chile.
pnavarre@inta.uchile.cl

Angelica Reyes-Jara.
Biochemist. Ph.D. in Nutrition and Food.
Associate Professor.
Institute of Nutrition and Food Technology.
University of Chile.
areyes@inta.uchile.cl

Paola Navarrete Wallace.
Biochemist. Ph.D. in Nutrition and Food.
University of Chile.
pnavarre@inta.uchile.cl

Contact information

Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

University of Chile.
Angélica Reyes Jara.
Associate Professor.
areyes@inta.uchile.cl
+562 29781515

Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

University of Chile.
Angélica Reyes Jara.
Associate Professor.
areyes@inta.uchile.cl
+562 29781515

Beneficiary

University of Chile

Intellectual property

Protected by industrial secret.
In patenting process.
Download FILE

DESCRIPTION

Kit for rapid detection and quantification of L. monocytogenes, Salmonella spp. and Shiga toxin-producing E. coli (STEC), which allows obtaining certifications of compliance with sanitary standards with high precision, short times (only hours) and low costs.

Its use is versatile, as it has been designed to detect and quantify the three pathogens simultaneously or individually in fresh salmon samples. In addition, it is capable of detecting and quantifying pathogens on process surfaces, which allows microbiological control studies in the production chain in order to identify sources of contamination risk, quickly, simply and with high confidence.

The kit uses standard qPCR equipment, commonly used in molecular analysis laboratories, so there is no need to invest in the purchase of specific equipment. It is easy to implement and apply, at low cost and includes an internal control that validates the entire pathogen extraction process from sample to detection by qPCR.

ADVANTAGES

  • Method that allows determining the concentration of pathogens in fresh salmon and process surfaces.
  • Allows to ensure with greater certainty and speed the quality of the products offered.
  • It has internal control that validates the entire process.
  • Significantly faster response times than traditional culture techniques and other qPCR methods that require enrichments.
  • It is versatile, i.e., it can analyze one, two or all three pathogens simultaneously.
  • Does not require investment in specific equipment.

OPPORTUNITY

L. monocytogenes, Salmonella spp. and Shiga toxin-producing E. coli (STEC) are among the main bacterial agents causing foodborne illnesses in the world. They are responsible for thousands of hospitalizations, deaths, lost work days and even plant closures and product recalls.

The food industry worldwide requires testing methods and tools to ensure the safety of food offered to the market with greater certainty and speed.

So far, traditional microbiological methods of analysis (plate cultures) are used and new molecular methods are being developed. The former are slow (results in 3 to 7 days) and imprecise, while the latter deliver results in less than a day and with greater confidence.

Researchers

Natalia Brossard A.
Agronomist Enologist (PUC). Dr. in Agricultural Sciences (PUC).
Department of Fruit Growing and Oenology.
Faculty of Agronomy and Forestry Engineering.
Pontificia Universidad Católica de Chile.
ndbrossa@uc.cl

José O’Brien.
Molecular Biotechnology Engineer (U of Chile). Ph.D. in Biology (Royal Holloway, U of London).
Department of Molecular Genetics and Microbiology.
Department of Fruit Growing and Enology.
Faculty of Biological Sciences.
Faculty of Agronomy and Forestry Engineering.
Pontifical Catholic University of Chile.

Natalia Brossard A.
Agronomist Enologist (PUC). Dr. in Agricultural Sciences (PUC).
Department of Fruit Growing and Oenology.
Faculty of Agronomy and Forestry Engineering.
Pontificia Universidad Católica de Chile.
ndbrossa@uc.cl

José O’Brien.
Molecular Biotechnology Engineer (U of Chile). Ph.D. in Biology (Royal Holloway, U of London).
Department of Molecular Genetics and Microbiology.
Department of Fruit Growing and Enology.
Faculty of Biological Sciences.
Faculty of Agronomy and Forestry Engineering.
Pontifical Catholic University of Chile.

Contact information

Copec-UC Foundation.
Alfonso Cruz.
Executive Director.
acruzn@ing.puc.cl
+569 22 354 2092
Pontificia Universidad Católica de Chile.

Natalia Bossard.
Department of Fruit Growing and Enology.
ndbrossa@uc.cl
+56 2 2354 4165

Copec-UC Foundation.
Alfonso Cruz.
Executive Director.
acruzn@ing.puc.cl
+569 22 354 2092
Pontificia Universidad Católica de Chile.

Natalia Bossard.
Department of Fruit Growing and Enology.
ndbrossa@uc.cl
+56 2 2354 4165

Beneficiary

Pontificia Universidad Católica de Chile

Intellectual property

Patenting feasibility study.

DESCRIPTION

Protein-based clarifier without allergenic potential, selective to highly reactive tannins responsible for aggressive astringency or drying. Due to its active principle, it has the advantage of achieving the required objectives of clarification efficiency and limpidity, but also of improving astringency and mouthfeel in red wines, without affecting other quality parameters such as color and aromas.

For application in wines elaborated from highly extractive vinifications, grape varieties with aggressive tannins, reduction of aging times and in general for the optimization of processes that seek to improve mouthfeel.

ADVANTAGES

  • Quality. Better sensory effects in astringency and mouthfeel, which in turn are directly related to consumer preferences.
  • Efficiency. Decreases loss of other quality parameters in the wine (color, aromas, etc.), allowing an optimization of the winemaking processes.
    Safety. Harmless for consumers, low allergenic potential.

MARKET

The target market of the project is any public or private entity whose activity requires wine fining. That is, wineries or wine producers both nationally and internationally.

Researchers

Alejandro Maas.
Dr in Mathematics (CNRS France). Expert in Dynamical Systems Theory.
Center for Mathematical Modeling.
University of Chile.
alejandro.maass@gmail.com

Mauricio González.
Ph.D. in Biological Sciences, mention in Cellular and Molecular Biology (PUC).
University of Chile.
mgonzalez@inta.uchile.cl

Alejandro Maas.
Dr in Mathematics (CNRS France). Expert in Dynamical Systems Theory.
Center for Mathematical Modeling.
University of Chile.
alejandro.maass@gmail.com

Mauricio González.
Ph.D. in Biological Sciences, mention in Cellular and Molecular Biology (PUC).
University of Chile.
mgonzalez@inta.uchile.cl

Contact information

Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

Diagnofast.
Enzo Pantoja Silva.
Diagnofest Manager.
epantoja@diagnofest.cl

Copec-UC Foundation.
Atilio Ziomi.
Commercial Manager.
aziomi@uc.cl
+56 2 2354 1942

Diagnofast.
Enzo Pantoja Silva.
Diagnofest Manager.
epantoja@diagnofest.cl

Beneficiary

Diagnofast

Intellectual property

Protected by industrial secret.
Owners of the technology:
- University of Chile - Institute of Nutrition and Food Technology (INTA).
COPEC-UC Foundation
Download FILE

DESCRIPTION

FastWine qPCR is a series of rapid, molecular-based diagnostic kits for the identification and quantification of total yeasts, yeasts of the genera Brettanomyces and Zygosaccharomyces, lactic acid bacteria and acetic acid bacteria in the different stages of winemaking.

They were constructed from DNA sequencing of strains present in Chilean wineries and have been extensively validated against traditional methods of analysis, presenting advantages in terms of speed, specificity and accuracy of their results.

ADVANTAGES

  • It allows to ensure with greater certainty and speed the quality of the products offered and to avoid recalls for this reason.
  • Used in intermediate processes, it allows to accelerate the decision decisions in the warehouse, contributing to multiply production capacity, without major production capacity, without major investments.

OPPORTUNITY

The Chilean wine industry has set itself the goal of becoming the main producer of premium, sustainable and diverse wines in the New World.

To achieve this, it needs tools to optimize its value chain and ensure the high levels of quality it wants to offer.

So far, traditional microbiological analysis methods (plate cultures) and, incipiently, molecular methods are used. The former are slow (results in 3 to 7 days) and imprecise and the latter deliver results in less than a day, but because they are imported, they are less accurate.