{"id":11082,"date":"2024-11-13T09:01:56","date_gmt":"2024-11-13T12:01:56","guid":{"rendered":"https:\/\/www.univ-guyane.fr\/?p=11082"},"modified":"2024-11-13T09:01:56","modified_gmt":"2024-11-13T12:01:56","slug":"retour-sur-la-journee-de-lalimentation-durable-a-luniversite-de-guyane","status":"publish","type":"post","link":"https:\/\/www.univ-guyane.fr\/es\/2024\/11\/13\/retour-sur-la-journee-de-lalimentation-durable-a-luniversite-de-guyane\/","title":{"rendered":"Un repaso al D\u00eda de la Alimentaci\u00f3n Sostenible en la Universidad de Guyana"},"content":{"rendered":"
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\u00a0El 16 de octubre de 2024, la Universidad de Guyana acogi\u00f3 el D\u00eda de la Alimentaci\u00f3n Sostenible, que se celebra cada a\u00f1o en esta fecha en m\u00e1s de 150 pa\u00edses de todo el mundo. Con el apoyo del proyecto AIBSI (Instituto Amaz\u00f3nico para la Biodiversidad y la Innovaci\u00f3n Sostenible) de la UG, el evento se centr\u00f3 en la innovaci\u00f3n y la sostenibilidad en el sector alimentario.<\/h2>\n<\/div>\n\n\n\n\n
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Investigadores, estudiantes y agentes socioecon\u00f3micos se dieron cita en el campus para una jornada de descubrimientos, intercambios y sabores locales.<\/p>\n

Conferencias inspiradoras y talleres pr\u00e1cticos<\/h3>\n

La ma\u00f1ana comenz\u00f3 con una cautivadora charla de Baudelaire Vilm\u00e9 sobre su proyecto de chocolate sin az\u00facar para diab\u00e9ticos, un tema que suscit\u00f3 un gran debate en torno a la ciencia y la innovaci\u00f3n locales. Este estudiante-empresario de la Universidad de Guyana habl\u00f3 de alternativas al az\u00facar tradicional, combinando las propiedades del cacao con las de frutas locales (pitaya, wassai, rambut\u00e1n) para ofrecer un chocolate recomendable para la salud, con una huella de carbono reducida y que genera efectos positivos para la econom\u00eda local. Tras la presentaci\u00f3n, el Sr. Vilm\u00e9 pudo hablar de c\u00f3mo impulsar su proyecto con su socio GDI, un acelerador de proyectos para la econom\u00eda guayanesa, gracias al apoyo de DIRVED (Direction de la Recherche et de la Valorisation des \u00c9tudes Doctorales de l'Universit\u00e9 de Guyane).<\/p>\n

A las 10.00 horas, Yaovi Tabiou, doctoranda de la Universidad de Guayana en la unidad de investigaci\u00f3n COVAPAM (\"COnnaissance et VAlorisation des Produits v\u00e9g\u00e9taux AMazoniens\"), present\u00f3 un discurso cient\u00edfico sobre los beneficios \u00fanicos de la miel de la Guayana Francesa. Su ponencia, basada en sus trabajos de investigaci\u00f3n, suscit\u00f3 un gran inter\u00e9s, y los participantes formularon numerosas preguntas para saber m\u00e1s sobre las cualidades excepcionales de este producto local. La miel es reconocida como un \"alicamento\" con innumerables virtudes nutricionales y terap\u00e9uticas, y la caracterizaci\u00f3n cient\u00edfica de este producto deber\u00eda permitir apoyar a los apicultores locales en el proceso de certificaci\u00f3n, posicionando a la Guayana Francesa como una zona ap\u00edcola de pleno derecho en Francia.<\/p>\n

Por \u00faltimo, Yana Wassa\u00ef, apoyada por la Universidad de la Guayana Francesa en la innovaci\u00f3n y el desarrollo de frutas amaz\u00f3nicas, ofreci\u00f3 una fascinante demostraci\u00f3n pr\u00e1ctica con un taller sobre la extracci\u00f3n del aceite de awara, dirigido por el Sr. Dave Drelin, Director General de la empresa agroprocesadora guyanesa. El acto atrajo a un gran n\u00famero de curiosos, que acudieron a conocer los procesos y la importancia de este recurso en la cultura guyanesa, destacando el alto potencial de valor a\u00f1adido de los productos acabados a base de awara.<\/p>\n

Un d\u00eda de redes y descubrimientos<\/h3>\n

La Cena de Negocios de Carbet, a partir de las 11.30 horas, brind\u00f3 una oportunidad ideal para que investigadores, estudiantes y profesionales establecieran v\u00ednculos, debatieran proyectos y estrecharan colaboraciones en torno a la alimentaci\u00f3n sostenible.<\/p>\n

Representantes de varios laboratorios de la Universidad de Guayana Francesa, de la CTG (Collectivit\u00e9 Territoriale de Guyane), de empresas asociadas al MEDEF y de asociaciones locales, as\u00ed como una clase de la secci\u00f3n de restauraci\u00f3n y hosteler\u00eda del Lyc\u00e9e Melkior, participaron activamente en el acto. Los alumnos del liceo causaron una impresi\u00f3n especialmente fuerte con sus preguntas pertinentes y su inter\u00e9s por los temas del acto. Los intercambios entre investigadores y el sector privado brindaron la oportunidad de esbozar las perspectivas de colaboraci\u00f3n en el sector pesquero, para apoyar la innovaci\u00f3n y el crecimiento sostenible de la industria.<\/p>\n

Un almuerzo sostenible y una original b\u00fasqueda del tesoro<\/h3>\n

El almuerzo, preparado con esmero a partir de productos locales, permiti\u00f3 a los participantes compartir un momento de convivencia en torno a los sabores de la Guayana Francesa. Esta comida sostenible, elaborada con ingredientes locales y pr\u00e1cticas ecorresponsables, permiti\u00f3 a los participantes degustar platos aut\u00e9nticos y de gran calidad.
\nAl mismo tiempo, se organiz\u00f3 una caza del tesoro para el personal administrativo, que m\u00e1s tarde se abri\u00f3 a los estudiantes. El juego cre\u00f3 un ambiente divertido y estimulante, y los ganadores fueron recompensados con cestas llenas de regalos.<\/p>\n

Una jornada fruct\u00edfera y de futuro<\/h3>\n

El D\u00eda de la Alimentaci\u00f3n Sostenible fue un \u00e9xito y ofreci\u00f3 a los participantes la oportunidad de informarse, aprender y colaborar en pro de un futuro alimentario m\u00e1s sostenible para todos en la Guayana Francesa. El evento mostr\u00f3 el talento local, la innovaci\u00f3n y las infinitas posibilidades de aprovechar los recursos locales, con el apoyo de la Universidad de Guyana.
\nGracias a todos los ponentes, socios y participantes por su compromiso y su contribuci\u00f3n a esta jornada rica en intercambios. Esperamos repetir la experiencia para seguir sensibilizando y fomentando iniciativas sostenibles en la Guayana Francesa, reforzando la interacci\u00f3n entre ciencia y sociedad.<\/p>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"\u00a0El 16 de octubre de 2024, la Universidad de Guyana acogi\u00f3 el D\u00eda de la Alimentaci\u00f3n Sostenible, celebrado...","protected":false},"author":1,"featured_media":11083,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":53,"footnotes":""},"categories":[146,176,175],"tags":[182,178,181],"class_list":{"0":"post-11082","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-aibsi","8":"category-covapam","9":"category-laboratoires","10":"tag-aibsi","11":"tag-covapam","12":"tag-medef"},"yoast_head":"\nRetour sur la Journ\u00e9e de l'Alimentation Durable 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