During this Friday morning, Mayor Francisco Azcué held a meeting with authorities from the Faculty of Food Sciences of the National University of Entre Ríos (UNER) in Concordia, where they worked on future agreements for various purposes.
The meeting was attended by the Vice Dean of the Faculty, Dr. Luz Marina Zapata; Engineer Guillermo Markiewicz, General Secretary; Technician Germán Loker, Administrative Secretary; and the Secretary of Extension, Romina Bacigalupo. Representing the Municipality, Gabriel Enguelberg, Undersecretary of Development and Entrepreneurship, was present.
“The work carried out at this prestigious academic institution is very important. We are working on several very important projects for our city, taking into account the role that this public University plays in Concordia,” stated the Mayor.
DEVELOPMENT AND INNOVATION
On this occasion, work was done on future agreements between the Municipality and the Faculty of Food Sciences, framed within the functions of the Secretariat of Productive Development, with the aim of strengthening collaboration between both institutions, promoting technological development and innovation in the region's food sector.
In addition, areas linked to the development and social support of residents were addressed, seeking to integrate efforts to improve the quality of life in the community.
The planned agreements include joint research and development projects focused on improving production processes and the quality of local food products. Furthermore, the implementation of training and education programs aimed at local entrepreneurs and producers is contemplated to encourage the adoption of new technologies and sustainable practices.
Likewise, an exchange of knowledge and resources is planned to maximize the use of the Faculty's technical and academic capabilities for the benefit of the community.
One of the projects emphasized has to do with the possibility that the probiotic yogurt produced at the Faculty, with microorganisms that improve the immune system, especially in children, could be provided in Child Development Centers (CDI) or soup kitchens.
After the meeting, a tour of the Faculty of Food Sciences facilities was conducted, visiting the different laboratories and research areas. During the visit, the technological advances and the cutting-edge infrastructure it possesses were highlighted, underscoring the importance of collaboration for regional development.
The meeting was attended by the Vice Dean of the Faculty, Dr. Luz Marina Zapata; Engineer Guillermo Markiewicz, General Secretary; Technician Germán Loker, Administrative Secretary; and the Secretary of Extension, Romina Bacigalupo. Representing the Municipality, Gabriel Enguelberg, Undersecretary of Development and Entrepreneurship, was present.
“The work carried out at this prestigious academic institution is very important. We are working on several very important projects for our city, taking into account the role that this public University plays in Concordia,” stated the Mayor.
DEVELOPMENT AND INNOVATION
On this occasion, work was done on future agreements between the Municipality and the Faculty of Food Sciences, framed within the functions of the Secretariat of Productive Development, with the aim of strengthening collaboration between both institutions, promoting technological development and innovation in the region's food sector.
In addition, areas linked to the development and social support of residents were addressed, seeking to integrate efforts to improve the quality of life in the community.
The planned agreements include joint research and development projects focused on improving production processes and the quality of local food products. Furthermore, the implementation of training and education programs aimed at local entrepreneurs and producers is contemplated to encourage the adoption of new technologies and sustainable practices.
Likewise, an exchange of knowledge and resources is planned to maximize the use of the Faculty's technical and academic capabilities for the benefit of the community.
One of the projects emphasized has to do with the possibility that the probiotic yogurt produced at the Faculty, with microorganisms that improve the immune system, especially in children, could be provided in Child Development Centers (CDI) or soup kitchens.
After the meeting, a tour of the Faculty of Food Sciences facilities was conducted, visiting the different laboratories and research areas. During the visit, the technological advances and the cutting-edge infrastructure it possesses were highlighted, underscoring the importance of collaboration for regional development.