The convergence of different theories (ie, catch-up effect and windows of opportunities) allows for the interpretation of different "technological innovation gaps" in Chile's biomedical industry. It is common knowledge that Chile has always had an economy almost exclusively based on services, commodities, and mainly in the exploitation of natural resources with low value added. The literature confirms that countries that concentrate their economies on the knowledge, research, development, and commercialization of technology and innovation have a better and more stable growth rate in the medium and long run. The "Asian Tigers" are a good example of this. Analyzing the technological gaps that affect the Chilean biomedical industry, it is possible to find windows of opportunities to catch up. This could allow the country to take its knowledge, skills, and capabilities further, thus enabling Chile to not just depend on its unpredictable natural resources. For the first time, a quantitative diagnosis of the Chilean biomedical industry was made. This study considered the Chilean biomedical industry and its innovation and entrepreneurship environment, taking into account its productive capacities and its potential to make progress in technological innovation and, as a result, dramatically reducing technological gaps through windows of opportunities.
This chapter seeks to highlight the qualities of functional foods, in relation to those called traditional foods and, from this perspective, the contribution that the use of techniques based on biotechnology can provide to increase the quality of foods, while seeking to reduce diseases derived from a bad or insufficient nutrition in the population. To that end, a brief overview has been prepared on the diverse categories of healthy foods, before delving deeper into the definitions of functional foods. This paper addresses the existing relation and impact of using biotechnology for processing them and, at the same time, it provides a short description of the potential market for functional foods in Chile.
Knowledge and its appearance and increasing importance as a new production factor has turned development of technologies, methods, and strategies for its measuring, creation, and diffusion into one of the main priorities achieve sustainable success in any organization. With these ideas, this chapter focuses on offering a model that specifies how a series of procedure mechanisms influence and interact with the learning ability in the organization.
This chapter seeks to highlight the qualities of functional foods, in relation to those called traditional foods and, from this perspective, the contribution that the use of techniques based on biotechnology can provide to increase the quality of foods, while seeking to reduce diseases derived from a bad or insufficient nutrition in the population. To that end, a brief overview has been prepared on the diverse categories of healthy foods, before delving deeper into the definitions of functional foods. This paper addresses the existing relation and impact of using biotechnology for processing them and, at the same time, it provides a short description of the potential market for functional foods in Chile.
Haematococcus pluvialis (Chlorophyta) is a microalga with the greatest capacity to generate pure natural astaxanthin with powerful antioxidant properties, through special cysts, in response to disruptions caused by stress conditions. This research tested the design of a prototype for applying artificial light photoperiods controlled by light-emitting diodes on an industrial scale for generating forced stress in H. pluvialis cells during two seasons of the year (winter and spring 2019) in the Coquimbo region in Chile. Three different culture structures were used for the four stages of the alga production cycle. Two containers, A and B, were used for the first and second culture stages, while a raceway (large pool) was used for the third and fourth culture stages. Experiments with four different photoperiods (PP) that represent hours of light:darkness were conducted in two trials (spring 16:8 and winter 18:6) and two for control (spring 11:13 and winter 10:14). In the experiment, an exponential increase of β-carotenoid was achieved, used in human and animal food for its health properties and as a natural colorant in the salmonids industry. Biomass and astaxanthin production under forced stress were measured with physical and chemical variables such as light intensity, temperature, pH, and dissolved oxygen. Results show that the spring culture showed a considerable increase of cysts and, therefore, of astaxanthin reservoirs, reaching a pigment production density of 276 g m-3, with the consequent increase in density of up to 22% more than the control PP.
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