Victoria Lobos: Local yeast
First place in the innovation leadership program London
April 27, 2015
Victoria Lobos, chosen among the 100 young leaders 2016
December 10, 2016
Developed the first yeast from Latin America and the Caribbean for the production of fermented beverages.The agronomist engineer of the Catholic University of Temuco, Victoria Lobos, explains that the entire region depends on the import of yeast from the European Union, the United States, Canada and Australia for this purpose, but that that could soon change.
“The idea is the result of my research for title defense”, explains the professional. “Given the market need that I detected, I proposed the first yeast for the brewing industry in our country. Today, it is isolated, domesticated and preserved, ready for multiplication and sale”, resume.
After participating in the Leaders in Innovation Program, in Londres, the young girl created Patagonian Yeast, a company with laboratory and base in Temuco dedicated to the analysis and initial production of yeast for the brewing industry.
“We are in the process of searching and patenting of the isolated yeast strain, whose beer production capacity has already been validated with nationally relevant craft breweries, ”he details. “Patagonian Yeast it will supply locally the wine industry for the production of exclusive wines and, to the brewing industry, create new lines and varieties. You can work on innovative and differentiated recipes”
“The idea is the result of my research for title defense”, explains the professional. “Given the market need that I detected, I proposed the first yeast for the brewing industry in our country. Today, it is isolated, domesticated and preserved, ready for multiplication and sale”, resume.
After participating in the Leaders in Innovation Program, in Londres, the young girl created Patagonian Yeast, a company with laboratory and base in Temuco dedicated to the analysis and initial production of yeast for the brewing industry.
“We are in the process of searching and patenting of the isolated yeast strain, whose beer production capacity has already been validated with nationally relevant craft breweries, ”he details. “Patagonian Yeast it will supply locally the wine industry for the production of exclusive wines and, to the brewing industry, create new lines and varieties. You can work on innovative and differentiated recipes”
