Laboratory Equipment

Destacamos

CREAS 300 m2 building is located at the Pontificia Universidad Católica de Valparaíso Technological Park which belongs to Campus Curauma. It counts with its own equipment for analysis and facilities which are CREAS partner-founder’s contribution.

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The PUCV contributes with the following facilities:

Enzyme process lab

From its Process Unit, CREAS researchers analyze, design and perform systems for bioactive and healthy food development and production by applying enzyme and recuperative technologies.

Bioprocess Pilot Plant

Food fermentation processes, residual valuation and agrifood by-products are studied by CREAS in order to improve food process performance, strengthen productive chain value and use agroindustry waste as components of other functional food productive processes or other food matrixes.

Cell Culture Laboratory

Studies of the interrelationship between culture conditions and the physiological response of the cell by using optimized culture strategies that can produce bioactives useful for food formulation, are developed at this lab; samples of these bioactive compounds are proteins, enzymes, primary and secondary metabolites, though in some cases, mammalian cell cultures has also been developed for assessing the metabolic response to certain bioactive ingredients in food formulation.

Large and medium lab equipment:

CREAS-PUCV facilities are located at the Biochemistry Engineer School. As UTFSM facilities, this headquarters allows CREAS researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS Lab Equipment at PUCV

      1. Clarus 600 Gas Cromotographer with inyector and detection
      2. High Performance Liquid Cromotography (HPLC) with DAD detection and accessories
      3. HPLC Cromatographer with UV-IR detection and accessories
      4. SPD2010 SpeedVac Concentrator system
      5. SFT-250 Supercritical Fluid Extraction
      6. FC 500 Cytomics MCL
      7. Tec cm Isx00 microarray system with accessories
      8. UV Visible Spectrometry V63

The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 The UTFSM contributes with the following facilities:

Lab of Thermodynamic Processes

Advances in physical appearance and thermal process engineering of food, with emphasis on modeling, simulation, optimization, assessment, on-line control and automation of these processes, especially in food preservation processes, are studied at the Lab of Thermodynamic Processes. Samples of these are low-acid foods sterilization and osmotic dehydration, both of them used in the canned fruit industry and dried fruits.

In this area outstands the project Fondecyt 1121113 “Fractional calculus as a mathematical tool to improve the modeling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration applied to the extraction of natural antioxidants”.

Biologic material proccesing  Lab

At this lab, product and food processes are developed and technologies are studied in order to obtain value –added products out of biological material processes and bioprocesses simulation.
CREAS supported the project Fondecyt 1121147 “Attaining low-salt shelf-stable foods through injection of by-products protein hydrolysate: effect on drained weight”.

Large and medium lab equipment:

At UTFSM facilities and lab associated to CREAS is the lab equipment that allows researchers to develop Research Line 2 “Development of sustainable products and processes for bioactive extraction and healthy food production”.

CREAS lab equipment at UTFSM

1. Clarus 500 TCD/FID Series Operation Kit230 Gas Cromotographer
2. Automatic titrator major and medium
3. Gas Cromotographer 7820ª
4. Fermenter  with control of temperature and PH

 

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

The UV contributes with the following facilities:

Laboratory of pharmacology

Bioactivity evaluation of phytochemicals compounds that have nutraceutical effects are studied in this lab by using in vitro tests; the ones that helps to prevent and/or treat chronic non-communicable diseases such as cardiovascular diseases, diabetes and neurodegenerative diseases.

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical substances that are added in food formulation processes in order to prevent the intake of toxic compounds and contribute, this way,  to food safety. This implies a wide range of studies, from mechanism of action of toxic agents to the development and interpretation of normative test to determine its toxic properties.

The laboratory specializes in assessing the harmful effects caused by pesticides and other chemicals on embryonic development by using test in vivo.

Tissue Culture Laboratory

Cultures of various cell lines to determine the effects of bioactive compounds on cell viability are studied at the Tissue Culture Laboratory. Sample of this is the project about the production of pectic extracts from sugar beet pulp with antiproliferative activity on a breast cancer cell line.

Nutrition laboratory

Although organoleptic assessments on formulated products are made at this lab, it is a laboratory that mostly provides services rather than research. In this context, experiences have been conducted to evaluate new products made by local companies.

Large and medium lab equipment:

At UV facilities there is the lab equipment that allows researchers to develop Research Line 3 Healthy and functional properties evaluation of food and products.

CREAS Lab Equipment at Universidad de Valparaíso

1. Clarus 600 Gas Cromotographer
2. Digital Camera. P. fluorescence
3. Polygraph
4. Spectrofluorometer IS 45 80208
5. LAMBDA 25 UV/Vis Spectrophotometers Fixed Res W/S
6. HPLC Cromatographer UV Visible
7. PFS-F450 pedal sealing machine
8. Vertical electrophoresis chamber BRLSD-1658003
9. Multitime Movie Timelapse
10. Autoclave 50 liters upright with semi-automatic drying unit

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400

INIA La Cruz contributes with the following facilities:

Laboratory of Toxicology

At this lab are studied the toxic effects of chemical, physical and biological agents in fruit and vegetables in order to identify and prevent diseases related to these such as the ones caused from the use of chemical pesticides.

Biological Control Laboratory

At this lab integrated pest management and pesticide collection is studied using new effective and selective botanical formulations that increase food security and sustainable management by monitoring their resistance. This has provided significant savings in reducing pesticide applications in the regional food industry.

Laboratory of Physiology Plant and Molecular Biology

The management and physiology of fruits and vegetables of Valparaíso and Chile’s interest is studied at this lab besides the research of Chilean native’s fruits flora.

Large and medium lab equipment:

At INIA facilities there is the lab equipment that allows researchers to develop Research Line 1 Development of agricultural sustainable technologies to obtain healthy food products

CREAS Lab Equipment at INIA La Cruz

1. Flow meter system software for monitoring roots
2. Antenógrafo SH-EQ-442EAD
3. Freezer -80
4. Rotavapor
5. ETHOVISION XT 7.0
6. Thermal cycling Real time Applied Biosystems Modelo: 7300
7. AA-7000 Atomic Absorption Spectrophotometer
8. Colorimeter CR-400