She is a Chilean fashion and textile designer with experience in Chile and Spain. In Barcelona, ​​in 2006, she created a fashion brand called La Joya Design, successfully positioning it in the luxury market. She has participated in international runways such as Shanghai Fashion Week and exhibitions like the Triennale di Milano, earning publications in international media.

In 2013, she founded and became the first female President of the Chilean Association of Fashion Designers (Moda Chile). That year, she was selected among the 100 young women leaders by the newspaper El Mercurio and the Leadership Department at Adolfo Ibáñez University. In 2016, she established the textile innovation company The Copper Company, where she serves as founder and CEO. Her vision was to transform her experience in fashion design into scientific fashion, focusing on research and development for the textile and biomaterials industries to improve people's health and quality of life. During the pandemic, she developed antimicrobial copper technology for face masks, achieving exports to more than 18 countries and generating revenues of more than $3.5 million thanks to this innovation.
In 2022, she was among the 11 women nominated for the Banco de Chile Woman of Innovation award. In 2023, she was a judge for the New York ADCAWARD in the Fashion and Textiles category. In recent years, she has been invited as a technical mentor for Innovation and Entrepreneurship projects at the School of Engineering at the Pontifical Catholic University of Chile. In 2024, she was a Visiting Professor of Practice in the design program at the School of Architecture at Tulane University in the United States, where she led the biomaterials workshop and a seminar on textile innovation. She is currently a professor at the Universidad de Chile (UDD) in the School of Design, directing degrees in Biomaterials.

My career began in the corporate world, specializing in human resources management and organizational coaching, areas that allowed me to develop a strategic focus on leadership, innovation, and business transformation. From this foundation, I made the leap to the textile industry with the creation of The Copper Company, where I led the development of fabrics with antimicrobial technology, merging innovation and functionality for sectors such as fashion, health, and sports. Based on this experience, I expanded my focus to transforming the textile industry on a larger scale. Currently, I am in charge of the renewal and innovation of Textil Cassis, a company with more than 90 years of experience, where we drive the development of advanced fabrics that integrate design, sustainability, and technology. My work focuses on the search for technology for fabric recycling, promoting a more responsible and circular industry. Additionally, I lead Textil Cassis' integration with national designers and new proposals, fostering collaboration and the creation of innovative products that redefine the future of the sector.

Soledad Silva – Leader in Commercial Strategy, Risk Analysis, and Talent Development. She is a distinguished commercial engineer with a solid track record in diverse industries, specializing in risk analysis, banking, and the commercial area at Sodimac Retail. Her analytical and strategic skills have allowed her to successfully perform in the management and evaluation of financial risks, as well as in the development of commercial strategies to boost business growth. Furthermore, her experience as a Headhunter in multiple sectors has given her in-depth knowledge of the labor market, allowing her to identify and recruit key talent for various organizations. As a professional coach, Soledad Silva has focused on developing and strengthening the skills of leaders and teams, boosting their performance and professional growth. In 2016, she founded the textile innovation company The Copper Company, where she serves as co-founder. With a comprehensive approach and strategic vision, Soledad Silva has established herself as a key professional in the optimization of commercial, financial, and talent processes within companies.

Dr. Rubén Bustos is a Biochemist from the University of Santiago, Chile, with a Ph.D. in Chemical Engineering from Queen’s University Belfast, United Kingdom. He also holds a Diploma in Marine Lipid Technology and Pharmacology from the University of Havana and a Diploma in University Teaching from the University of Santiago, Chile. With a professional career spanning over 30 years, Dr. Bustos has worked in the academic field at the University of Santiago, Chile, and Queen’s University Belfast. In the private sector, Dr. Bustos worked in 1997 at the company Instituto de Calidad Alimentaria Ltda., focusing on the implementation of HACCP and ISO 9000 standards in the food industry. Between 2000 and 2009, he was a founding partner and board member of Inversiones Biotecnológicas S.A., a company dedicated to the development of genetic traceability technologies for wild boar and wayú; the production of food ingredients (lactic acid, gelatin, chitosan, etc.) through microbiological and enzymatic processes; the extraction of antifouling biomolecules and repellents for aquaculture; and the development of artificial foods and probiotics for abalone and other aquaculture species. Subsequently, he has served as a scientific and technical advisor for various biotechnology and food industry startups, particularly those focused on ingredients and food products for vegan and vegetarian consumers. Since 2023, he has been a member of the Scientific and Technological Knowledge Base Expert Network at the Eugenio Garza Lagüera Institute for Entrepreneurship, Tecnológico de Monterrey, Mexico. Dr. Bustos has taught over 60 laboratory courses and 170 undergraduate lecture courses in the fields of Food Science, Technology and Engineering, Biochemistry, Microbiology, Biotechnology, Bioreactors, and Bioprocess Industry. At the graduate level, he has taught over 25 Master’s-level courses and more than 20 Doctoral-level courses in areas such as Food Science, Bioprocessing, Quality Assurance, and Emerging Technologies in the Food Industry. For the past four years, he has been a guest lecturer in the Diploma in Food Innovation program offered by the University of Chile, Pontifical Catholic University of Chile, and Nestlé. He has delivered 17 training courses on Quality Assurance and ISO 9000 Standards in the food industry, and 18 international courses on Extrusion Technology for the human, aquatic, and pet food industries. These courses have been targeted at a broad range of audiences, including plant operators, food handlers, professionals, line supervisors, plant managers, and senior executives. Dr. Bustos has provided consultancy services to over 15 Chilean companies involved in extruded food products for human and animal consumption and has also worked with companies in Peru, Ecuador, Brazil, and Argentina. In addition, he has collaborated on R&D activities with over 40 other companies in his various fields of expertise. He holds 9 registered invention patents, 5 of which have been granted by the Chilean National Institute of Industrial Property. He has published 24 articles in indexed international journals in English, authored 5 book chapters in English, and made over 25 presentations at international conferences in countries including the United Kingdom, USA, Russia, Canada, Poland, Japan, Germany, France, Italy, Colombia, Argentina, and others. He has also given over 30 presentations at national conferences. In academia, Dr. Bustos has supervised more than 100 undergraduate thesis projects in Chemical Engineering, Biotechnology, Food Engineering, and Biochemistry; 8 Master’s theses; and 1 Doctoral dissertation. He has also served as an evaluator for more than 30 Master’s theses and 25 Doctoral dissertations. Based on his work in basic and applied university research, undergraduate and postgraduate teaching, as well as applied research, development, consulting, technical assistance, and training for national and international companies, Dr. Bustos' current main areas of work are: Microencapsulation and nanoencapsulation of food and pharmaceutical ingredients, and microorganisms for improved stability, processability, controlled release, and development of edible films. Wet and enzymatic texturization of legume proteins as a meat substitute in vegan and vegetarian foods. Production, formulation, and stabilization technologies for probiotic microorganisms for incorporation into non-conventional food matrices. Design, formulation, and production of functional foods based on bioactive compounds from fruits, vegetables, and by-products. Design, formulation, optimization, and production of extruded products for aquaculture and human consumption.