Vinculación y transferencia de conocimiento. El caso de la levadura andina

Abstract

This paper deals with the discovery of "patagonian" yeast and its use in beer production. The aim is, on the one hand, to record the different instances that the public institutions that were successfully linked to the socio-productive environment in this process of knowledge transfer had to go through, as well as the objectives and motivations of its members, to identify how it developed and which were the factors that led to its success, the obstacles they faced and the way they were able to overcome them. On the other hand, the different types of benefits obtained by each of the parties involved are analyzed, with the intention of demystifying the belief that these processes only benefit the private sector.