{"id":49361,"date":"2025-04-23T15:29:05","date_gmt":"2025-04-23T15:29:05","guid":{"rendered":"https:\/\/vrip.ubiobio.cl\/inicio\/?p=49361"},"modified":"2025-04-23T15:29:05","modified_gmt":"2025-04-23T15:29:05","slug":"estudiante-del-doctorado-en-ingenieria-de-alimentos-se-adjudica-beca-iufost-2025","status":"publish","type":"post","link":"https:\/\/vrip.ubiobio.cl\/inicio\/noticias\/estudiante-del-doctorado-en-ingenieria-de-alimentos-se-adjudica-beca-iufost-2025\/","title":{"rendered":"Estudiante del Doctorado en Ingenier\u00eda de Alimentos se adjudica Beca IUFoST 2025"},"content":{"rendered":"<p style=\"margin-top: 0cm; background: white;\"><em><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">En el marco del Congreso SOCHITAL-ALACCTA 2025, que reuni\u00f3 a destacados expertos de la Ciencia y Tecnolog\u00eda de Alimentos, la estudiante del Doctorado en Ingenier\u00eda de Alimentos de la Facultad de Ciencias de la Salud y de los Alimentos de la Universidad del B\u00edo-B\u00edo, PhD Indira P\u00e9rez Berm\u00fadez, fue galardonada con una de las cuatro becas otorgadas por la International Union of Food Science and Technology (IUFoST) a los mejores trabajos cient\u00edficos presentados por estudiantes de postgrado.<\/span><\/em><\/p>\n<div class=\"perfect-pullquote algo pullquote-align-left\"><blockquote><p>\u201cFue una gran sorpresa. Estoy muy contenta de poder poner en alto el nombre de la Universidad del B\u00edo-B\u00edo. Ser seleccionada por una organizaci\u00f3n de prestigio mundial es un reconocimiento a mi esfuerzo y a los a\u00f1os de dedicaci\u00f3n en este camino acad\u00e9mico\u00bb, expres\u00f3 Indira P\u00e9rez Berm\u00fadez.<\/p><\/blockquote><\/div>\n<p style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">El evento, que se llev\u00f3 a cabo en la Escuela de Alimentos de la Pontificia Universidad Cat\u00f3lica de Valpara\u00edso, incluy\u00f3 la presentaci\u00f3n de investigaciones innovadoras en el campo de la Ciencia Alimentaria. Indira P\u00e9rez destac\u00f3 con su p\u00f3ster cient\u00edfico titulado \u00abUltrasonido como t\u00e9cnica de separaci\u00f3n en la concentraci\u00f3n por congelaci\u00f3n en bloque aplicada a la infusi\u00f3n de Menta (Mentha piperita L.)\u00bb, el cual forma parte de su tesis doctoral dirigida por el acad\u00e9mico Dr. Guillermo Petzold Maldonado.<\/span><\/p>\n<p style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">La beca otorgada por IUFoST consisti\u00f3 en un diploma y un premio de 500 USD. Indira expres\u00f3 su emoci\u00f3n y agradecimiento: \u201cFue una gran sorpresa. Estoy muy contenta de poder poner en alto el nombre de la Universidad del B\u00edo-B\u00edo. Ser seleccionada por una organizaci\u00f3n de prestigio mundial es un reconocimiento a mi esfuerzo y a los a\u00f1os de dedicaci\u00f3n en este camino acad\u00e9mico\u00bb, expres\u00f3.<\/span><\/p>\n<p style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">Indira, originaria de Cuba, inici\u00f3 su Doctorado en Ingenier\u00eda de Alimentos en 2020 de manera remota desde su pa\u00eds natal, traslad\u00e1ndose a Chile en 2022 para continuar su formaci\u00f3n en la UBB, donde comenz\u00f3 a trabajar junto al Dr. Guillermo Petzold. Su investigaci\u00f3n se centra en la crioconcentraci\u00f3n de infusiones de hojas de menta para obtener concentrados ricos en compuestos bioactivos y con alta actividad antioxidante. La principal innovaci\u00f3n de su trabajo radica en la incorporaci\u00f3n del ultrasonido como t\u00e9cnica asistida en el proceso de separaci\u00f3n del concentrado obtenido mediante congelaci\u00f3n, una tecnolog\u00eda que no ha sido explorada previamente en este tipo de procesos.<\/span><\/p>\n<p style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">\u201cEste enfoque innovador busca optimizar la producci\u00f3n de concentrados de menta que podr\u00edan utilizarse en la elaboraci\u00f3n de jarabes medicinales o en diversas aplicaciones alimentarias\u201d, explic\u00f3.<\/span><\/p>\n<p style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">La estudiante agradeci\u00f3 profundamente el apoyo recibido de diversas instituciones y personas durante su trayectoria acad\u00e9mica. \u201cAgradezco a mi profesor gu\u00eda, Dr. Guillermo Petzold, por su confianza y apoyo, al programa de Doctorado por la oportunidad de estudiar en Chile, y a la Universidad del B\u00edo-B\u00edo por su respaldo en mi participaci\u00f3n en congresos tanto nacionales como internacionales. Tambi\u00e9n agradezco el financiamiento de la ANID a trav\u00e9s de la Beca de Doctorado Nacional y los proyectos Fondecyt Iniciaci\u00f3n 11220283, dirigido por el Dr. Patricio Orellana de la Universidad de La Serena, y Fondecyt Iniciaci\u00f3n 11230612, liderado por Mauricio Opazo del Centro de Gen\u00f3mica Nutricional Agroacu\u00edcola (CGNA). Finalmente, quiero dar gracias a mi familia, mi esposo y mi hijo, que son mi motor impulsor para tratar de superarme y ser cada d\u00eda mejor\u201d, concluy\u00f3.<\/span><\/p>\n<p style=\"margin-top: 0cm; background: white; box-sizing: border-box; margin-bottom: 1rem; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">Este reconocimiento resalta el potencial de investigaci\u00f3n de las y los estudiantes de la Universidad del B\u00edo-B\u00edo y posiciona a Indira P\u00e9rez Berm\u00fadez como una prometedora investigadora en el campo de la Ciencia y Tecnolog\u00eda de Alimentos a nivel internacional.<\/span><\/p>\n<p style=\"margin-top: 0cm; background: white;\"><span style=\"font-size: 13.0pt; font-family: 'Fira Sans',sans-serif; color: #16273b;\">Fuente: UBB<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En el marco del Congreso SOCHITAL-ALACCTA 2025, que reuni\u00f3 a destacados expertos de la Ciencia y Tecnolog\u00eda de Alimentos, la estudiante del Doctorado en Ingenier\u00eda de Alimentos de la Facultad de Ciencias de la Salud y de los Alimentos de la Universidad del B\u00edo-B\u00edo, PhD Indira P\u00e9rez Berm\u00fadez, fue galardonada con una de las cuatro&#8230;<\/p>\n","protected":false},"author":3,"featured_media":49362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-49361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Estudiante del Doctorado en Ingenier\u00eda de Alimentos se adjudica Beca IUFoST 2025 - VRIP<\/title>\n<meta name=\"robots\" content=\"index, follow, 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