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This COIL course was conducted by fourth-year students taking the Formulation and Evaluation of Projects course at the School of Nutrition and Dietetics of UDD in collaboration with students from the Marketing and Innovation program at UCAL. The challenge was to create food products that address food allergies and current trends such as clean labeling and undervalued products. In eight groups composed of Chilean and Peruvian students, they applied content from both subjects to solve the challenge.
