Carrera Ingeniería en Alimentos
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Item Proyecto de factibilidad para la creación de una microempresa productora de un destilado tipo whisky Bourbon a partir de la materia prima local maíz (Zea mays) en el cantón Ambato provincia de Tungurahua, Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Moyolema Freire, Vanessa Gissela; Cadena Carrera, Santiago EsmiroWhiskey is an alcoholic beverage widely consumed by the Ecuadorian population that generates significant income, however, this type of distillate is not commonly manufactured within the country. For this reason, the present investigation evaluated the feasibility of installing a microenterprise producing a Bourbon whiskey-type distillate in the city of Ambato from corn produced in the area. Within the feasibility study, market, technical, administrative and financial economic studies were carried out. The first analysis allowed to know the potential market and identified the internal and external factors of the environment. The technical part revealed that the processing plant has the capacity to produce 1,888 bottles of Bourbon whiskey per month and justified that the best location for the installation is the parish of Picaihua. The administrative analysis described the business philosophy, determined that the required workforce is 2 workers in production and explained the functions of each job. The financial indicators presented positive values with a NPV greater than zero, an IRR of 18 percent and a cost-benefit ratio that generate profits of 0.53 cents for every dollar invested. These data demonstrate that the project of a corn-based Bourbon whiskey-producing microenterprise is viable 4 and profitable over time.Item Estudio de factibilidad para la creación de una microempresa productora de queso fresco enriquecido con quinua (Chenopodium quinoa Willd) en la parroquia San Lorenzo, provincia de Bolívar, Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Barragán Domínguez, Andrea Estefanía; Cadena Carrera, Santiago Esmiroits production generates important economic income for the dairy and agricultural sector, due to its nutritional contribution. For this reason, the objective of this project was to prepare a feasibility study for the creation of a microenterprise that produces fresh cheeses enriched with quinoa in the province of Bolívar, Guaranda canton. The feasibility study supported the analysis of the corporate structure, market study and business environment, technical, corporate and financial study that determine the feasibility of its implementation. The market study helped to determine the potential demand for the product in relation to the competitive market, on the other hand, the technical study allowed to obtain a general perspective of the size of the project and engineering, where the production process was mainly detailed according to In accordance with Ecuadorian regulations, in the same way, a plant distribution was designed in order to achieve an efficient production process. Likewise, in the administrative study, the name of the microenterprise and an organizational structure that allows proper management were raised. Finally, in the economic study, it resulted in a VAN of 67 419.22 US dollars, an IRR of 28 percent, 3 years and 6 months of PRI and a cost-benefit ratio of 0.48 cents, through which it was determined that the microenterprise is profitable and feasible, it is say that its implementation would contribute to local development.Item Estudio de factibilidad para la elaboración de una cerveza a base de malta de cebada y papa (Solanum tuberosum) como adjunto en el cantón Ambato perteneciente a la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Chango Pandashina, Nina Abigail; Cadena Carrera, Santiago EsmiroThe overproduction of potatoes represents a limitation for fair trade of this tuber within the Ecuadorian market, causing vulnerability to the sectors dedicated to potato cultivation and commercialization. Therefore, the present dissertation analyzed the financial feasibility of implementing a microenterprise dedicated to the production of beer made from barley malt and potatoes in the city of Ambato. The feasibility study consisted of several stages, including the respective market, technical, organizational, administrative, and financial studies. The market study allowed for an objective determination of the potential demand for the product within a competitive market. Subsequently, the technical study provided an overview of the project's size and engineering, primarily defining the process to be carried out, considering Ecuadorian regulations governing this type of product. Additionally, a plant distribution proposal was developed to enable an efficient production process. Similarly, the administrative study determined several important aspects for the company, such as the name of the microenterprise, product, labels, required workforce, and others. Finally, upon analyzing the financial study, it was determined that the creation of the URCUPI microenterprise is economically viable, as the results showed a Net Present Value (NPV) of 158169,81 USD, a 28 percentage Internal Rate of Return (IRR) and a Payback Period (PRI) of 1 year, with an initial investment of $130580 USD.Item Estudio de factibilidad para la creación de una microempresa para la elaboración de una bebida energizante con guayusa (Ilex guayusa) y pepino dulce (Solanum muricatum) en la Provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Cañar Guapisaca, Jennifer Alexandra; García Pazmiño, María EugeniaIn Ecuador, guayusa is a plant that has antioxidants and a large amount of amino acids, considering it a source of life. On the other hand, the sweet cucumber is rich in calcium and soluble fiber that helps the body as a moisturizer, since it is composed of antioxidants such as beta-carotene. The objective of this study was to determine the feasibility of creating a microenterprise to produce an energizing drink from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum). The study used quantitative descriptive methodology (QDA) with the help of semi-trained panelists, establishing 4 sensory attributes such as color, smell, taste and acceptability, with the purpose of identifying the best relationship of these attributes, as well as a market study in order to identify whether the product is accepted. The results showed that the best relationship of the attributes was the combination of literal 10; color (5), smell (5), taste (5) and acceptability (5). Regarding the feasibility for the creation of the company, 85 percent of the EAP of Tungurahua (384), gave feasibility, at the same time, it was identified that one of the main strategies for product positioning is differentiation. The study concludes by indicating that the production of the energy drink under the Ilex Guayupe brand from guayusa (Ilex guayusa) and sweet cucumber (Solanum muricatum) was carried out under strict safety and quality standards established by Ecuadorian Technical Standard INEN 2411.Item Estudio de factibilidad del desarrollo de una bebida proteica a base de sangorache (Amaranthus quitensis), como una alternativa saludable en la ciudad de Ambato en la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Herrera Morocho, Jessica Paulina; Cadena Carrera, Santiago EsmiroThe project allowed to analyze the profitability and feasibility for the development of a protein drink based on sangorache (Amaranthus quitensis), in the city of Ambato in the province of Tungurahua. The study was based on four main pillars: market study, technical study, administrative study, and economic-financial study. Starting from the market study, where the main result was a good acceptability and interest on the part of the surveyed population, for the idea of developing a protein drink based on sangorache (Amaranthus quitensis), obtaining a purchase intention of 96 percent. The technical study described the process of production of the protein drink, including the equipment and machinery involved in the development of the project. Subsequently, the most appropriate location was determined, the administrative study was carried out where the values of the institution were established, the structure of the organization and the marketing plans to be implemented were proposed. Finally, the financial economic study was carried out, where the feasibility of the development of the protein drink was validated, the value of Cost Benefit is 1.04, which indicates that there will be profits with the execution of the project; with a NPV value of thirty-one thousand seven hundred and eighty-nine United States dollars with five cents (USD 12,356.74), the IRR value obtained was 17 percent and capital is expected to return in six years.Item Estudio de factibilidad para la instalación de una microempresa productora de barras energéticas en la ciudad de Ambato a partir de cultivos andinos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Franco Cepeda, Dennis Anthony; Paredes Escobar, Mayra LilianaThe present investigation evaluated the feasibility of installing a microenterprise that produces energy bars in the Ambato city from Andean crops, for which market, technical, administrative, and economic-financial studies were carried out. The first analysis allowed knowing the potential market comprised of young and adults people between 15 and 29 years old, as well as identifying the internal and external factors of the environment through the SWOT analysis, Porter's five forces and PESTEL. The technical part showed that potential customers prefer to purchase the product in neighborhood stores and supermarkets, it also revealed that the plant has the capacity to produce 1,800 energy bars per day and justified that the best location for the installation is the Izamba parish. The administrative analysis described the business philosophy, determined that the required workforce is 5 workers and explained the functions of each job. The economic-financial evaluation established that for the installation of the microenterprise an initial investment of 25,337.23 dollars is needed and showed that from the first year greater income is generated than expenses, likewise the financial indicators presented positive values with a NPV greater than zero, an IRR that exceeds the interest rate of financial entities, a PRI of less than 2 years and a cost-benefit ratio that generates profits of 0.17 cents for every dollar invested. These data show that the project to install an energy bar production plant is viable and profitable over time.Item Proyecto de factibilidad para la instalación de una micro empresa procesadora de quesos doble crema en el cantón Quito en la parroquia de Amaguaña(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Fernández Chamorro, Andrea Yamile; Ortiz Escobar, Jacqueline de las MercedesWe analyzed the technical and financial feasibility of this project for the installation of a microenterprise processing heavy cream cheese in the Quito canton in the parish of Amaguaña, which was carried out through four fundamental bases which are the administrative study, market study, technical study and economic-financial study. The market study determined the potential demand for the product by means of a survey, which showed that 94 percent of the people surveyed would be willing to consume a new brand of cheese. The daily production capacity of the microenterprise is 256 units of 500 grams, taking into account that the company will work 26 days a month, producing 6656 cheeses per month. In the technical study of this project, the production process to be used was established, as well as the technology for the manufacture of heavy cream cheese and the physical and chemical parameters that both the raw material and the finished product must comply with. Subsequently, the economic-financial study was carried out, through which positive values were reached, the amount of the investment is 51,931 dollars, with a net present value of 4228.05 dollars, an internal rate of return of 23.17 percent, in conclusion, the feasibility project for the installation of a micro processing company of heavy cream cheese in the canton of Quito in the parish of Amaguaña, is viable.Item Plan de negocios para la implementación de una planta procesadora de néctar de guanábana en la provincia de Los Ríos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Tiscama Checa, Karina Alexandra; Franco Crespo, Christian DavidThis project has been developed with the objective of designing a business plan for the construction of a soursop nectar factory in Los Rios. In order to achieve this objective; market, technical, corporative and financial studies have been performed, each one with a specific aim. For instance, the market research analysed the customer and the acceptation of the product, helping to base the product´s demand. The technical study described the process of elaboration of the soursop nectar. The corporative study defined the most suitable type of company for the project. On the other hand, the economic study processed the collected data and link them to financial performance indicator through which the economic viability of the inversion was evaluated. As a result, a yearly demand of 133.153 litters of soursop nectar has been set. These would be commercialised in PET (polyethylene terephthalate) bottles of 500ml and under the commercial name of FRUKTYBANA. In addition, the formula of the product was developed taking into consideration the results of the sensorial analysis. In addition, a simple organisational structure was identified as the best way of administration for this project. Finally, the cost effectiveness of the project was evident, reaching a net present value (NPV) of 22.551,63 USD with an internal rate of return (IRR) of 23 percent. These values were calculated according to the cash flow values for a period of five years and establishing a payback period from the third year.Item Plan de negocios para la instalación de una empresa productora de papa congelada con perfil circular en el cantón Píllaro(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Constante Gómez, Flora Elizabeth; Moreno Miranda, Carlos SantiagoThis business plan made it possible to analyze the profitability and viability of a frozen potato processing plant in the Píllaro Canton. The project focused on the elaboration of a ready-to-prepare product, in addition to the implementation of circular mechanisms that allow achieving circularity principles such as the revaluation of potato biomass and the reuse of water, circular models implemented in the process. processing of frozen potatoes. The project considered certain aspects such as market study, technological study and financial study. The market study investigated the possible competencies of the proposed product in supermarkets in the province of Tungurahua and Riobamba, allowing to know the type of presentation and price that consumers purchase. In addition, to choose the ideal supermarket to market the product, this being My Commissariat. A survey designed on the QUALTRICS platform was carried out with the aim of knowing the consumer and their needs. In the technological study, the formulation of the product, circular process flow, production capacity, design and location of the plant and a marketing mix proposal were proposed. Finally, it was carried out in a financial study, in which it reflects the financial indicators of the project such as NPV, IRR, PRI, cost-benefit ratio and equilibrium point, being its positive values. Therefore, the proposed project is an excellent investment opportunity generating great positive social, economic and environmental impact.Item Estudio de factibilidad para la implementación de una microcervecería de cerveza artesanal tipo Weiβbier- Paulaner, en el cantón Ambato en la provincia de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Navas Martínez, María Georgina; Terán Mera, David AndrésThe objective of this study was to evaluate the feasibility for the implementation of a microbrewery of craft beer, in the Ambato canton of the province of Tungurahua, for which a market, technical, administrative, and economic-financial study was carried out. For the market study, a survey was carried out to determine if the consumer is willing to purchase a cloudy, blonde craft beer with a medium-high degree of alcohol of 8.4 degrees of alcohol to determine the acceptance percentage of the product. Through the technical study, the location, distribution of the plant, production capacity, raw material and equipment for production were determined. With the administrative study, the strategic formulation, organization chart and job description were carried out. The name of the company as a brand is called GUAYTAMBTA, with its slogan the taste of flowers and fruits. And with the economic-financial analysis, a net present value (NPV) of 13,105.00 dollars was obtained, with an internal rate of return (IRR) with a percentage of 49.21, a cost-benefit ratio (B / C) of 1, 17, a Break-even point (PE) corresponds to 53,914.50 dollars and a time of three years and six months for the recovery of the investment that shows the profitability and viability of the project.