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CHILE


Food Engineering Department

Address:

P.O. Box 4059, Valparaíso

Tel.:

(56) (32) 274211 / 274201

Fax:

(56)-32-274205

E-mail:

acifuent@ucv.cl



Head of Organization

Director, Mr Antonio Cifuentes

Type of Organization

Univ. Dept./Higher Educ.

Responsible Authority

Catholic University of Valparaíso



Number of Staff:

Scientists: 10

Others: 12

Working Languages:

Spanish; English



Major Fields of Interest:



Handling:

Onshore.


Processing:

Drying; Salting/Drying; Fermentation; Smoking; Canning; Freezing; Minced Products.


Species:

Fish; Crustaceans; Molluscs.


Development:

Traditional and new Fish Products; Traditional and new Processes.


Quality:

Quality Control; Fish Quality Control (HACCP)


Others:

Biochemistry; Microbiology, Engineering, Extension Programme to the Food Industry



Present Programmes:

Fish Handling on Shore-Bulk Handling and Storage; Fish Processing-Fish Proteins; Fish Silage; Surimi; Development of Fish Products; Development of New Processes-Crustacean Waste Utilization; Shelf-life; Fish Quality Control/HACCP Assurance; Modified Atmosphere packaging (MAP).



Working Facilities:



Laboratories:

Chemistry; Processing; Engineering; Biochemistry; Microbiology; Sensory Evaluation.


Others:

Cold Storage; Pilot Plant, Library.

Fundación Chile

Address:

Parque Antonio Rabat, Santiago Sur 6165, P.O. Box 6671199, Vitacura

Tel.:

(56)-2-2400300

Fax:

(56)-2-242.6900

E-mail:

Info@fundch.cl

Website:

www.fundch.cl



Head of Organization

Director, Eduardo Bitrán Colodro

Type of Organization

Centre for Technology Transfer

Responsible Authority

Autonomous, Private non-profit



Number of Staff:

Scientists: 50

Others: 40

Working Languages:

English; Spanish



Major Fields of Interest:



Handling:

Onshore; Depuration; Internal Market; Retailing.


Processing:

Drying; Salting/Drying; Fermentation; Smoking; Canning; Freezing; Minced Products.


Species:

Crustaceans; Molluscs; Cephalopods; Algae.


Development:

Traditional and New Fish Products; Traditional and New Processes; Traditional and New Packaging; Traditional and New Equipment.


Quality:

Fish Inspection; Quality Control; Fish Quality Control/Assurance.


Others:

Nutrition; Statistics; Economics; Consultation; Training; Extension; Fish Culture; Marine Pollution; Aquaculture; Nutrition, Icthyopathology; Introduction of Species and New Farming Technique.



Present Programmes:

Aquaculture; Marine Pollution; Quality Assurance/Control; Product Development; Development of Domestic and Export Markets.



Working Facilities:



Laboratories:

Chemistry; Processing; Microbiology; Quality Control; Fish Feed Formulation; Trials and Production; Fish Nutrition; Ichthiopathology.


Others:

Pilot Plant; Ice Making Plant; Cold Storage; Test Kitchen; Taste Panel Room; Library; Fish Culture Ponds; Several Pilot Projects in Fish/Shellfish Culture; Fish/Shellfish Feed Production.



Regular Training Programmes:


Title

Frequency

Duration

Language

Fish Handling and Processing



Spanish/English

Aquaculture Techniques



Spanish/English

Ichthiopathology



Spanish/English

Quality Control and Assurance



Spanish/English



Serial Publications:

Aquanoticias International (quarterly)


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