The visit was organized thanks to the communication of this group with the MA student of Marine and Oceanic Engineering of the College of Engineering Sciences, Pablo Matamala, who accompanied them on their tour of this unit and the College of Agricultural and Food Sciences (FCAA) of this House of Studies.
The union’s visit took place on Tuesday 8 August and lasted until Wednesday 9 August when they met on the Miraflores campus with the Principal of the Naval Engineering School, Dr. José Miguel Ahumada.
The meeting allowed the delegation to learn in detail about the marine engineering profession in the College of Engineering Sciences and the laboratories associated with the job, with the aim of finding points of cooperation that focus on spreading marine activity and vocational training opportunities for young people. People connected to the marine world, through Puerto Montt’s fishing communities.
At the meeting, the profession and the college in general were presented, in addition to the activities carried out by the school related to linkage and deployment, and the current field of work of the national merchant marine officers was also analyzed.
“For us as a profession, it is important to maintain a direct link with organizations and civil societies around the maritime sector, with the aim of highlighting the opportunities and advantages of training and education, which aim to professionalize the activities related to the maritime sector. The productive mission of these organizations” expressed Dr. José Miguel Ahumada.
During the college tour, union representatives visited the Hydrodynamic Test Channel and Navigation Simulation of the Institute of Marine and Marine Sciences.
A tour of the College of Agricultural and Food Sciences
At the FCAA they were received by Dr. Javier Parada, Food Engineer and Director of the Institute of Food Science and Technology (Icytal), who explained the different lines of research, his academic staff and projects related to the coastal sector, such as the FIC17-29 project “Algae drying process STI Palo Muerto”, carried out by prof.
“It was an opportunity to announce what we do in the field of food science and the profession of food engineering, with a focus on issues of concern to this consortium. On this occasion, we toured Icytal and the Pilot Food Plant (Ex CTL) where they were able to learn about the different processes that are carried out There thanks to the guide Gastón Salazar “, Javier Parada noted.
The president of the Federation of Anahuac Hunters, Juan Silva, appreciated the visit because the idea was to find information on how we can add more value to “our products and hopefully we can maintain that connection to highlight some research work or good practice training.”
Meanwhile, Caleta Anahuac’s Director and Director of Sales and Marketing, Mairet Guiseppi, stressed that they seek to “develop the seafood products we offer in our processing plant on a larger scale and professionalize sales and marketing.”
Images: UACH.
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