Universidad Nacional de Cuyo | |
| Motto | In spiritus remigio vita (Latin) |
|---|---|
Motto in English | Life is in the wingbeat of the spirit |
| Type | Public |
| Established | 1939; 86 years ago (1939) |
| Rector | Ing. Agr. Daniel Pizzi |
| Vice-rector | Ing. Jorge Barón |
Academic staff | 4,071 |
| Students | 44,160 (2016) |
| Location | ,, 32°52′50″S68°52′42″W / 32.880650°S 68.878306°W /-32.880650; -68.878306 |
| Colors | Green,white andblue |
| Website | www |
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TheNational University of Cuyo (Spanish:Universidad Nacional de Cuyo, UNCuyo) is the largest center of higher education in theprovince ofMendoza,Argentina.[1]
As of 2005, the university had 12 academic schools in the city ofMendoza and a delegation in the city ofSan Rafael (province of Mendoza), in addition to theBalseiro Institute, which is the most developed institute of Physics research in Argentina, located in the city ofSan Carlos de Bariloche (province ofRío Negro). It includes the University Technological Institute which offers technical education in four other cities in Mendoza province. Moreover, UNCuyo is also devoted to improving education due to having 7 other buildings working as High Schools:
The UNCuyo was established on March 21, 1939 by the presidential decree 26971. The university was established to offer tertiary education provision in the region ofCuyo (the provinces of Mendoza,San Juan andSan Luis). At its foundation the university was composed of some existing higher education colleges, and new ones were incorporated. Regional affiliations were established in Human Sciences, Medicine, Agronomy and Economics in Mendoza, Engineering and Architecture in San Juan, and Natural Sciences in San Luis. These links remained in place until 1973. That year theNational University of San Juan and theNational University of San Luis were established from the adjunct faculties of the National University of Cuyo already in these regions. Thereafter, the National University of Cuyo concentrated itself in Mendoza, in addition to a campus in Río Negro Province: theBalseiro Institute.
In recent research conducted by UNCuyo's students it was discovered how methods of cutting and preparing food can affect how many nutrients are retained in a meal.[4] Notably they found that the thiosulfinates (that inhibit platelet aggregation and microparticle shedding) found in garlic and onions do not form until crushing or cutting. The research also demonstrated that steaming instead boiling is preferable as vegetables retain more of their water-soluble vitamins.
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