QUITO: Se realizó octava reunión de la Red Temática de Lácteos y derivados funcionales (RTLF) de la Red de Universidades para la Investigación (REDU)

Quito, domingo 22 junio 2014
QUITO: Se realizó octava reunión de la Red Temática de Lácteos y derivados funcionales (RTLF) de la Red de Universidades para la Investigación (REDU)
QUITO: Se realizó octava reunión de la Red Temática de Lácteos y derivados funcionales (RTLF) de la Red de Universidades para la Investigación (REDU)

The eighth meeting of Thematic Network of Dairy and Functional Derivatives (RTLF) of the Network of Research Universities (REDU) was held in Giron campus

Representatives of the Thematic Network of Dairy and functional derivatives (RTLF) of the Network of Research Universities (REDU) met on June 17th in UPS’s Giron campus for their eight meeting. REDU was created in 2013; Universidad Politecnica Salesiana participates in the network through its Milk Research Center (CILEC).

Researchers from Escuela Politécnica del Chimborazo (ESPOCH),Escuela Politécnica Nacional (EPN), Universidad Tecnológica Equinoccial (UTE - Quito), UTE Santo Domingo, Universidad Técnica de Ambato (UTA), Universidad Politécnica Salesiana (UPS) and INIAP met at this event. Escuela Politécnica del Litoral (ESPOL) was present through Skype. Dr. Narcisa Requelme, the director of CILEC, welcomed the participants, she said universities are called upon to get together and optimize time, resources and the expertise of researchers to develop research processes that will contribute with the success of the country.

In the meeting they discussed the regulations and the requirements needed to be eligible for the research project funds offered by SENESCYT. They talked about CILEC’s website (http://cilec.ups.edu.ec/) and determined strategies to implement the research program titled “Alternatives for the technical use of whey in Ecuador”.

Additionally, they determined that RTLF will participate in the II REDU Congress with two round tables: the first one on research, with the presentation of the research program on cheese whey and other projects merged within it; and the second one on teaching, with the presentation of post graduate programs related to food.