ABOUT US

FQRC increase the fundamental knowledge about populations of organisms used as food and develops new analytical traceability tools. We assess the quality and authenticity of foods, improving and supporting the confidence of consumers, food industry, business operators and regulators.

Challenges are faced from an interdisciplinary perspective, gathering specialized scientists in Food Quality, Animal and Aquaculture Production, Ecology and Conservation Genetics from different faculties from University of Chile (Agronomical Sciences, Sciences and Chemical and Pharmaceutical Sciences).

We use novel techniques to study genetic diversity, population structure and to develop analytical tools to control and validate the administrative traceability systems, verifying the veracity of the labeling information, standards compliance and law enforcement. 

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ACTIVITIES

Ongoing projects:

  • FONDEF 1D16I20013. Development of a multi-locus kit to carry out the identification of mussel species to support the traceability of this resource (Second Stage).
  • FONDECYT 1191765. Improving the performance of molecular traceability tools applied to smooth shelled mussels in Chile: Development and application of genomic resources and technologies.
  • CONICYT PCI REDES180143. International network for molecular traceability in seafood.
  • FONDEF ID18I10025. Genetic identification of Chilean clam species to support the traceability and competitiveness of this resource destined for the export market.
  • INNOVA 15PCTE-47381. Strategic technology program in red cusk-eel (congrio colorado) and pink cusk-eel (congrio dorado).
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FQRC offers training courses and short-length training internships covering the topics of genetic techniques for food authenticity and traceability, data analysis, Informative marker selection, among others. Also exist the possibility of developing thesis and short research experiences in related topics.
We provide support during the assembly of methods in commercial analysis laboratories.

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Provide independent and science-based advisory to stakeholders (primary producers, food industry, business operators, consumers and regulators), to answer questions and support decisions related with food quality and authenticity, including the way that food that is produced. Also, we design, applicate and execute research projects focused on generate knowledge to resolve industrial problems.

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