Carrera de Alimentos

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    Aprovechamiento de fresa (Fragaria sp.) de calidad no comercial para el desarrollo de una lámina de fruta
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Lema Guanoluisa, Welington Michael; Arancibia Soria, Mirari Yosune
    Ecuador is recognized for its diverse fruit biodiversity and confronts the challenge of managing seasonal fruit overproduction. The issue of fruit waste in the supply and consumption chain has a significant socio-environmental impact that affects the population. This study focused on the revaluation of discarded fruit as an alternative to mitigate fruit waste. From this discarded material, sheets with excellent sensory and nutritional characteristics were obtained through convection drying at various temperatures. Through an analysis of variance, it was determined that the optimal combination of temperature and time for drying was 50 degrees Celsius for 8 hours. This innovative product demonstrates considerable potential for the food industry, offering a nutritious and sustainable alternative. The production of dehydrated strawberry slices from non-commercial fruits represents a viable solution to reduce food waste and generate added value. The production chain should scale up production and investigate novel applications for strawberry slices in the food industry.
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    Proyecto de factibilidad para la implementación de una planta procesadora de mermelada utilizando fresa (Fragaria sp) de calidad no comercial y edulcorante en el cantón Rumiñahui, provincia de Pichincha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alcocer Vasconez, Juan Fernando; Ruiz Robalino, Oscar Eduardo
    The feasibility project for the implementation of a jam-processing plant using non-commercial quality strawberries (Fragaria sp) and sweeteners in the Rumiñahui canton, province of Pichincha, aims to determine its viability, considering three main aspects: market study, technical study, and economic-financial study that goes hand in hand with the organizational framework. Focusing on the use of raw materials that do not meet the usual standards of the food industry makes them the central nucleus of the strategy for the production of the final product. The market analysis focuses on the reception of the product among potential consumers in the urban area of the Rumiñahui canton, province of Pichincha, considering purchasing patterns, presentation preferences, and taste acceptance. Simultaneously, the technical study allowed the identification of the optimal formulation through sensory tests and the selection of the appropriate technology, with the design of facilities in accordance with the regulations in force in the country. In the organizational framework, the mission, vision, policies, and corporate identity are outlined. A simple hierarchical organization chart was designed to detail the responsibilities and professional profiles of each collaborator. Finally, the economic-financial study evaluated the economic feasibility of the implementation of the plant, considering a time horizon of five years, calculating the total amount required for the initial investment of the project and the financial indicators, such as break-even point, Net Present Value, Internal Rate of Return, Payback Period and Return on Investment.