Project NameApplicant entityResearch lineGoalsDate of entryEstimated end dateDevelopment's assigned entity
Design of packaging applicable to thermal processes for the generation of ready-to-eat foods with high added valueRegional Center for Healthy Food Studies "CREAS" (Centro Regional de Estudios en Alimentos Saludables)- Development and Design of new materials.
- Applications of new packaging systems.		1. Identify needs / opportunities for design and development of packaging and technologies associated to "ready to eat" products in the canned food industry, which includes culinary preparations, seafood, fruits, vegetables, pulps, beberages, waters, etc.
2. Define project profiles based on the needs / opportunities of the productive sector to impact.
3. Prioritize packaging design and thermal processes projects, aimed at raising private resources, focused on the development of a new or improved product "ready to eat."
4. Generate prototypes of packaging and under thermal processes packaged products, validated in terms of shelf life, organoleptic and sensory quality.
5. Transfer of the processes and products designed to the productive sector to impact, based on R & D valuation strategies.

12/12/201610/12/2021Regional Center for Healthy Food Studies "CREAS" (Centro Regional de Estudios en Alimentos Saludables)
Design of specialized containers for low water activity foodsRegional Center for Healthy Food Studies "CREAS" (Centro Regional de Estudios en Alimentos Saludables)- Development and Design of new materials.
- Applications of new packaging systems.		1. Identify needs / opportunities to be addressed in the national food industry of low water activity products.
2. Define project profiles based on the needs / opportunities of the productive sector to impact.
3. Prioritize packaging design projects, aimed at raising private resources, focused on the development of a new or improved low water activity product.
4. Generate prototypes of packaging and packaged products, validated in terms of shelf life, organoleptic and sensory quality.
5. Transfer of the processes and products designed to the productive sector to impact, based on R & D valuation strategies.



12/12/201610/12/2021Regional Center for Healthy Food Studies "CREAS" (Centro Regional de Estudios en Alimentos Saludables)
Design of packaging, processes and specialized packaging to optimize the shelf life of fresh and minimally processed fruits and vegetables - fresh / chilled - by using a modified atmosphere.Regional Center for Healthy Food Studies "CREAS" (Centro Regional de Estudios en Alimentos Saludables)- Development and Design of new materials.
- Applications of new packaging systems.		1. Prospect needs / opportunities to be addressed in the national horticultural industry, related to the development of packaging technologies and the packaging of fresh and minimally processed fruits and vegetables (MPF).
2. Select technological development opportunities, identified based on industry needs and raised private capital, to enable the processes and packaging development, for particular fruit and vegetable products.
3. Generate prototypes of packaging and packaged products, validated in terms of shelf life, organoleptic and sensory quality.
4. Transfer of the processes and products designed to the productive sector to impact, based on R & D valuation strategies.
12/12/201610/12/2021Regional Center for Healthy Food Studies "CREAS" (Centro Regional de Estudios en Alimentos Saludables)
Development of plastic films with antimicrobial activity for the meat industry.University of Santiago de Chile (Universidad de Santiago de Chile)- Development and Design of new materials.
- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Select available active agents with antimicrobial capacity, in terms of their effectiveness against specific microorganisms.
2. Incorporate selected active agents in plastic matrices, through extrusion processes.
3. Characterize active plastic materials in terms of physicochemical and antimicrobial properties. Select the active plastic materials with better physicochemical and antimicrobial behavior.
4. Evaluate the effect of developed materials on the shelf life of packaged products.




11/06/201711/12/2019University of Santiago de Chile (Universidad de Santiago de Chile)
Prototype of active container with antifungal capacity to extend the shelf life of bakery products.University of Santiago de Chile (Universidad de Santiago de Chile)- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Development and characterization of a Prototype of active packaging (with active agents cocktai) for packaging of baked goods.
2. Optimization of the proposed material in an industrial processing plant of food plastic containers.
3. Determination of shelf life increase in bakery products packaged with the new material and its comparison with traditional material.
4. Patenting of the developed solution		11/06/201711/12/2019University of Santiago de Chile (Universidad de Santiago de Chile)
Optimization of packaging specifications according to the requirements of REP (Law of Extended Producer Responsibility) for the National Food Plan of MINSAL.University of Santiago de Chile (Universidad de Santiago de Chile)- Development and Design of new materials.
- Sustainability.		1. Define the properties and barriers (optical and mechanical) needed for the development of a package that achieve with the provisions of the Ministry of Health in the REP Law.
2. Establish migration levels that could exist from the material developed to the packaged food, to ensure the safety of the package.		11/06/201711/12/2019University of Santiago de Chile (Universidad de Santiago de Chile)
Development of biodegradable materials optimized for food packagingUniversity of Santiago de Chile (Universidad de Santiago de Chile)- Sustainability.
- Applications of new packaging systems.
-		1. Obtaining and physical-mechanical and barrier characterization of the polymeric material, mixture of PLA and PHB. Identification of the optimal mixture for processing.
2. Obtaining and physical-mechanical and barrier characterization of the nanocomposites from the optimized material resulting from the mixture of the initial polymers and the incorporated nanocomposites.
3. Determination of the rate of degradation of the materials obtained by analyzing the effect of the incorporation of nanocomposites into polymeric matrices.
4. New biodegradable plastic material with less environmental impact developed in the prototype phase.
5. Patenting of the developed solution.		11/06/201711/05/2020University of Santiago de Chile (Universidad de Santiago de Chile)
Innovation in film coating with bioactive agents for the control of Campylobacter jejuni and Salmonella enteritidis in poultry meatsUniversity of Santiago de Chile (Universidad de Santiago de Chile)- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Isolate and characterize new bacteriophages against S. enteritidis and C. jejuni.
2. Design a cocktail of effective bacteriophages against S. enteritidis and C. jejuni.
3. Define the optimal conditions to obtain plastic films coated with active bacteriophages.
Evaluate on poultry meat the bactericidal action of a plastic film coated with bacteriophages active against S. enteritidis and C. jejuni.
11/06/201711/12/2019University of Santiago de Chile (Universidad de Santiago de Chile)
Application of nanotechnology for the reinforcement of recycled PET containers.University of Santiago de Chile (Universidad de Santiago de Chile)- Development and Design of new materials.
- Applications of new packaging systems.
- Sustainability.		1. Obtain mixtures of PET-r with different concentrations of carbon nanotubes, from the extrusion process.
2. Characterize the main physical properties of nano-reinforced materials.
11/06/201711/12/2019University of Santiago de Chile (Universidad de Santiago de Chile)
Development of a sensor capable of detecting volatile compounds in fish and / or chicken meats by color change, with potential use in smart food packaging.University of Santiago de Chile (Universidad de Santiago de Chile)- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Development of active packaging.		1. Evaluate the incorporation of different sensitive to volatile nitrogenous compounds molecules (such as dimethylamine) and / or sulfur (methanethiol) from the degradation of food in silver and gold nanoparticles.
2. Characterize the modified nanoparticles by physical-chemical analysis.
3. To evaluate the methods of incorporation of sensor nanoparticles in a polymeric matrix.
4. Record conventional Raman spectra of isolated systems and SERS spectra of immobilized systems over gold nanoparticles.
5. Characterize the sensors obtained by morphological and thermal analysis, among others.
6. Evaluate the sensing ability of the sensor to the molecules tested.


12/12/201710/12/2021University of Santiago de Chile (Universidad de Santiago de Chile)
New generation of active cardboard boxes with low moisture absorption for exportUniversity of Santiago de Chile (Universidad de Santiago de Chile)- Development and Design of new materials.
- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Select available active agents with antimicrobial capacity in terms of their effectiveness against specific microorganisms.
2. Prepare coatings fto incorporate antimicrobial agents, with the ability to provide moisture barrier properties to the liners.
3. Apply the impregnation system at pilot scale and evaluate physical, biological and economic results.
4. Incorporate international standards in the design of corrugated cardboard boxes, considering criteria of material optimization, mechanical resistance, functionality and recycling.
5. Produce corrugated cardboard boxes prototype, functionalized and resistant to moisture.
6. Evaluate the activity and behavior of the packages developed through the realization of field tests and transport simulation in critical conditions.		11/06/201711/06/2020University of Santiago de Chile (Universidad de Santiago de Chile)
Printable biopackaging with bioactive inks encapsulated with dual functionality to deliver information and increase the shelf life of berries.University of Chile (Universidad de Chile) - Development and Design of new materials.
- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Define and characterize the biopolymer material to be printed.
2. Elaborate and characterize nanoparticles with pigments from fruits By-Products.
3. Elaborate and characterize antimicrobial nanoparticles.
4. Develop and characterize printed bio-paper.
5. Develop and test packaging bags under storage conditions.
6. Determine the shelf life of blueberries in bio-packages.		12/12/201610/12/2021University of Chile (Universidad de Chile) – Department of Chemical and Pharmaceutical Sciences
Application of antimicrobial copper in the packaging of poultry meat for exportUniversity of Chile (Universidad de Chile)- Development and Design of new materials.
- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Define copper incorporation protocol in low density polyethylene packaging.
2. Select packaging that presents, in vitro, the best antimicrobial activity into plastic containers against pathogens of high prevalence in birds (Salmonella, Campylobacter jejuni, Listeria monocytogenes) and altematives (Pseudomonas, Shewanella, Brochothrix, Erwinia).
3. Evaluate the effect of copper packaging on the increase in shelf life and safety of fresh, refrigerated and vacuum-packed poultry meat by in situ testing of the food.
4. Evaluate and select the plastic container with copper that does not alter organoleptically the poultry meat and does not generate copper waste over what is accepted by RSA and CODEX Alimentarius.
5. Start the patenting process of the new copper based packaging.		11/06/201710/06/2020University of Chile (Universidad de Chile) – INTA
Development of an edible coating, based on standardized extracts of propolis with bactericidal and antifungal activity for ready for consumption fruits.University of Chile (Universidad de Chile)- Development and Design of new materials.
- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.		1. Characterize and chemically standardize porpolene extracts obtained from three representative sectors of Chile.
2. Determine the stability over time of propolis extracts under different conditions (light, temperature).
3. To determine the antifungal activity "in vitro" of the standardized propolis strains, characterizing kinetics of the pathogenic organisms (E. coli, B. cinérea and Penicillum spp) and characteristic alterations of berries and cut fruit compared to the standardized extracts.
4. Formulate edible coatings (RC) based on propolis, using various structuring agents.
5. Physics, chemistry, microbiology and sensory evaluation of the formulations in matrices of interest (cut fruits and berries).
6. Evaluation of the post-harvest life of berries and cut fruit.		11/06/201710/06/2020Universidad de Chile – Department of Agronomy
Parameters and critical factors of the usability and visual ergonomics, that influence in the performance of food product packaging in interaction with users.University of Talca (Universidad de Talca)- Applications of new packaging systems.
- Development of Smart packaging.		1. Detect critical factors for identification and recognition of packaged products.
2. Characterize empathy and container eligibility factors.
3. Evaluate the incorporation of computer coding technologies to support the functionality, socialization and personification of the information (QR codes, APPS, etc.).
4. Evaluate the pregnancy and perceptual saturation degree of the information displayed on the package.
5. Evaluate the characteristics of handling, transfer and storage of food packaging.
6. Systematize variables and critical factors of perception, empathy and container eligibility in users of the national and foreign market.
7. Develop indicators for comparative analysis and parameters adjustment for application in the national and foreign markets selected.
8. Propose a typology of variables and control parameters under the principles of "universal design" (form and information) to improve the usability and visual ergonomics of the food package.
9. Evaluate variables and control parameters proposed in the national and foreign markets selected.		12/12/201610/12/2021Universidad de Talca
Development of an integrated design management model for solutions in packaging and packaging of the food industry, linked to the value chain.Pontificia Universidad Católica de Chile- Applications of new packaging systems.
- Development of Smart packaging.		1. Analysis of the value chain of the food production industry for the identification of articulation points of the packaging design management model.
2. Design of a methodological proposal to articulate design decisions in a synchronized way with the stages of the value chain of food production and packaging.
3. Implementation of a series of pilot experiences that allow to validate the integrated design model in representative sectors of the national food industry.
11/06/201711/12/2019Pontificia Universidad Católica de Chile – School of Design
Advanced microstructural characterization for packaging and food materialsPontificia Universidad Católica de Chile- Development and Design of new materials.
- Analysis and prediction of shelf life in packaged foods.
- Safety packaging and food.
- Applications of new packaging systems.
- Development of active packaging.
- Sustainability.		1. Develop of methodologies to characterize, non-invasively, films and packaging materials, in order to understand their relationship with particular physical-chemical characteristics.
2. Develop of methodologies to characterize, non-invasively, packaged food matrices, in order to understand the atmosphere and packaging effect on the microstructural stability of the food.
3. Establish processing and image analysis protocols in order to obtain quantifiable information of interest of the films / packaging and food under study.		11/06/201710/06/2020Pontificia Universidad Católica de Chile – School of Design