University of Chile and INTA Strengthen Collaboration to Advance Nutrition Studies
The University of Chile’s School of Nutrition and Dietetics and the Institute of Food Technology (INTA) have formalized a collaborative agreement aimed at encouraging students to pursue advanced studies and fostering research in human nutrition. The agreement, signed on March 25, 2026, seeks to streamline the path for students transitioning from undergraduate programs to the Master’s program in Nutrition and Food with a mention in Human Nutrition.
Strategic Partnership for Academic Advancement
The signing ceremony was led by Dr. Ulrike Kemmerling, Academic Director of the Faculty of Medicine, alongside Professor Marcela Díaz, Director of Undergraduate Studies and Professor Iluany Pohlmann, Director of the School of Nutrition and Dietetics. Representing INTA were its Deputy Director, Professor Rodrigo Troncoso, and the Director of the School of Postgraduate and Continuing Education, Professor Miguel Arredondo.
Reducing Academic Burden and Accelerating Research
Professor Iluany Pohlmann emphasized that the core objective of this partnership is to “motivate the academic evolution of our students towards the Master in Nutrition and Food with a mention in Human Nutrition.” The collaboration focuses on identifying overlaps between the undergraduate curriculum and the master’s program, potentially reducing the academic workload for students entering the graduate program.
Professor Miguel Arredondo highlighted that the agreement is expected to reduce the number of required courses in the master’s program by approximately 41%, including core and elective subjects. This could shorten the training time by more than a semester, allowing students to begin research projects or thesis work sooner. He expressed hope that this initiative will attract more students from the School of Nutrition and Dietetics to continue their studies at INTA.
A Model for University-Wide Collaboration
Dr. Ulrike Kemmerling underscored the importance of facilitating transitions between undergraduate and postgraduate studies, noting that such flexibility is increasingly vital for lifelong learning. She described the agreement as a “milestone” and a “model to follow” for other departments within the University of Chile, promoting greater articulation between pre- and post-graduate programs.
Strengthening Nutritional Expertise for Societal Impact
The collaboration aims to enhance the quality of research and professional practice in human nutrition. By providing a smoother pathway to advanced degrees, the partnership seeks to cultivate highly trained professionals equipped to address critical nutritional challenges facing society.
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