The University of Santiago de Chile (Usach) is one of only four national institutions selected to lead the 'Usach Futuro 2050' Frontier Plan. This initiative strengthens the university's leadership in public science and its long-term commitment to sustainable development and innovation across Chile.
The Second International Congress of Scientific Journals (November 25–27) gathered global experts to discuss the future of academic publishing ecosystems, Open Science, and Artificial Intelligence (AI). Hosted by the Catholic University of Maule, the event served as a critical forum for analyzing the evolving challenges in scientific metrics and publishing policies.
Representing the University of Santiago, Chile (Usach), the Dicyt (Office for Scientific and Technological Research) editorial team played a leading role in shaping the conversation around editorial equity.
The four-year initiative, which runs from September 2025 to August 2029, is backed by €92,375 in funding. In addition to its research goals, the project includes a dedicated training grant for a predoctoral researcher, fostering the next generation of experts in educational equity.
Two doctoral students from the University of Santiago de Chile (Usach), were recognized for their cutting-edge food research at the international DOF 2025 Symposium. This pivotal food science and engineering event brought together more than 130 specialists from November 5 to 7 in Santiago, jointly organized by Usach and the University of the Andes.
With the aim of strengthening strategic collaboration between academia and defense institutions, the University of Santiago, Chile, through its Vice-Rector's Office for Research, Innovation, and Creation (VRIIC), presented its institutional model for R&D&I&E at an innovation seminar held at the Chilean Air Force (FACH) Space Directorate.
The event brought together authorities, researchers, and professionals from both institutions to share experiences and explore opportunities for technological, strategic, and productive collaboration.