Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa de Productos Lácteos El Corderito, ubicada en la zona de Tanicuchi, cantón Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Yánez Delgado, Jhomayra Estefanía
;
Vilcacundo Chamorro, Rubén Darío
Good Manufacturing Practices (GMP) are a set of fundamental guidelines for minimizing contamination risks and ensuring product quality. The process of developing the GMP manual began with an exhaustive diagnosis of the microenterprise's current situation, using a verification guide validated by experts and based on Resolution ARCSA-016-2022-AKRG, which regulates sanitary requirements for processed foods. This diagnosis revealed 62 percent compliance, 28 percent noncompliance, concentrated mainly in production operations, quality control assurance and traceability, and 10 percent of aspects not applicable to the microenterprise. In addition, to evaluate the impact of the GMP training program, microbiological analyses were carried out before and after implementation, which showed a significant improvement after the acquisition of knowledge. At the same time, Standard Operating Procedures and Sanitation Operating Procedures were developed and adapted to the specific needs of the microenterprise, covering everything from the reception of raw materials to the dispatch of the finished product. Based on the findings, an action plan was formulated with corrective measures to address nonconformities and propose process improvements. Finally, all this information was consolidated in the GMP manual, a document that complies with the requirements of the microenterprise and current regulations, with the firm purpose of ensuring the safety of its products.
Análisis de los procesos de producción de la microempresa de Productos Lácteos Carlosama PROLACAR y su influencia en la calidad higiénico – sanitarias de los productos elaborados
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Recalde Carlosama, Arantza Anahí
;
Ortiz Escobar, Jacqueline de las Mercedes
This study focused on analyzing the production processes of the Carlosama Dairy Products microenterprise (PROLACAR) and their influence on the hygienic-sanitary quality of the products. The evaluation was based on compliance with resolution ARCSA-DE-2022-016-AKRG on Good Manufacturing Practices (GMP) and the microbiological requirements for processed products. On-site visits revealed significant deficiencies in operational processes, with a compliance rate of 42.92 percent. Microbiological analyses showed non-compliance with the standard for fresh cheese, while semi-cured cheese did comply with the standard. To address these deficiencies, a corrective action plan was proposed to suggest improvements to rectify the nonconformities identified, with a budget of 15,715.00 dollars and two years for implementation. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed. A plant redesign was suggested to optimize the process flow and minimize contamination risks. In addition, a training plan was developed to strengthen personnel's knowledge of production processes and the proper handling of regulatory documentation. The implementation of these strategies increased compliance to 58.34 percent, reducing contamination risks and ensuring a high level of compliance.
Análisis de los procesos de producción de la microempresa láctea Flor del Campo y su impacto en las condiciones higiénico-sanitarias del producto
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Caiza Lema, Daliana Lisbeth
;
Delgado Ramos, Andrea Verónica
This study focused on analyzing the production processes of the dairy microenterprise Flor del Campo and its impact on the hygienic-sanitary conditions of the final product to find significant deficiencies and propose recommendations and strategies to remedy these gaps. To achieve this purpose, an exhaustive evaluation of the current situation of the microenterprise was carried out from the production and processes areas and by carrying out a verification checklist based on the resolution ARCSA-DE-2022-016-AKRG. Flowcharts were presented according to the currently used processes and a two-dimensional plan of the current distribution of the microenterprise. Consequently, after the diagnosis of the current situation of the plant, it was found that the compliance percentage was 41 percent, non-compliance 45 percent and non-applicable 14 percent. Microbiological analyses were performed for the final product and for living and inert surfaces to determine the hygienic-sanitary conditions of the facilities and products offered by the microenterprise. An improvement plan was developed based on cause-effect analysis, seeking to correct non-conformities, and proposing improvement actions. New flowcharts for the optimized process of cheese production and a new plan for relocation of areas are also proposed. Finally, a training plan was developed for staff that focused on Good Manufacturing Practices and personal hygiene, among others, to guarantee the quality and safety of processed foods for human consumption.
Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Productos Lácteos Monte Verde ubicada en la parroquia Marcos Espinel del cantón Píllaro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Jacome Sanchez, Ciro Eduardo
;
Ortiz Escobar, Jacqueline de las Mercedes
The objective of this degree work, development of a Good Manufacturing Practices (GMP) manual for the microenterprise "Monte Verde", is to prevent and reduce dangers related to the safety of dairy products. To achieve this, a diagnosis of the current situation of the microenterprise was carried out through the verification guide, prepared based on what is established by ARCSA – 016 – 2022 – AKRG, which consists of 211 items divided into twelve chapters. Likewise, microbiological analyses were carried out on the products and the water that enters the microenterprise to determine their sanitary conditions. From this diagnosis, the level of compliance, non-compliance and non-compliance of the establishment was determined to determine measures to correct the non-conformities. Standardized Operating Procedures (SOP) and Sanitation Procedures (SOP) were developed from the receipt of raw materials to the marketing of the final product. The manual establishes the minimum necessary requirements that any entity dedicated to the production must meet, an action plan that consists of training for staff, cleaning records and corrective actions in case of non-compliance. The GMP manual for the "Monte Verde" microenterprise was prepared with the objective of improving the quality management system of the plant, ensuring the safety and quality of the product for human consumption. Its implementation will allow the microenterprise to comply with quality standards, increase consumer confidence and satisfaction, to improve the competitive position of the microenterprise in the market.
Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Lácteos Silva, ubicada en la parroquia La Libertad del cantón Tisaleo, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Morales Toaza, Dayana Nicole
;
Sánchez Garnica, Manoella Alejandra
This work focuses on the elaboration of a Manual of Good Manufacturing Practices (GMP) for the micro- enterprise Lácteos Silva, located in the canton Tisaleo province of Tungurahua. Which aims to establish and comply with the basic minimum requirements that every company must meet, to obtain a GMP certification and that even future your production line can be implemented to give high quality to their products and consumers, this is why, this manual is intended to improve the conditions of your products processes in the future ensuring safety and reducing the risks of contamination. After this, a diagnosis of the current situation of the microenterprise was executed with one of the fundamental tools, the verification guide which consists of 211 items and levels of scale classified in; Meets the total requirements, Does not Meet the requirements established in the regulations under the standards of the same and does not apply, when the requirements do not fit the activities established by its nature. Likewise, the evidenced results represented a compliance of 41percent compliance, a 37 percent of non-compliance and a 22 percent compliance in does not applicable. In the same way, Standard operating procedures and sanitization were developed based on the needs of the microenterprise all that in accordance with the resolution ARCSA-DE- 2022-016-AKRG.Finally, an action plan was proposed with corrective measures under the non-conformities found, adjusting a long-term suggested budget. This with the aim of the micro-enterprise has future plans to correct non-conformities and provide high quality and certification in BPM.
Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa Quesería de Amparo ubicado en Ambato – provincia Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Lagua Analuisa, Jessica Natividad
;
Delgado Ramos, Andrea Verónica
Good Manufacturing Practices (GMP) are guidelines related to food safety and security, which facilitate obtaining the minimum requirements that a microenterprise must meet to guarantee the quality and safety of its products and allow it to expand its business and diversify its offer by including other products within the same production line. To prepare the manual, a diagnosis of the current situation of the microenterprise was carried out using a verification guide previously validated by experts, based on resolution ARCSA-016-2022-AKRG. It revealed 53 percent compliance, 36 percent non-compliance and 11 percent that the microenterprise does not apply. Microbiological analysis was performed before and after several GMP training sessions to determine the quality and safety of the product offered by the microenterprise. An action plan was developed based on cause-effect analysis to propose the Deming cycle, which seeks to correct nonconformities and propose actions that lead to improvements. Finally, the GMP Manual was developed following the requirements of the microenterprise and complying with current regulations to guarantee quality and safety and to diversify or include another product in the production line.
Desarrollo de un manual de Buenas Prácticas de Manufactura (B.P.M.) para la empresa de lácteos El Toril, ubicado en la parroquia la matriz, San Carlos del cantón Mocha, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Barreno Zamora, Vivian Monserrath
;
Ruiz Robalino, Oscar Eduardo
Good Manufacturing Practices (GMP) are a tool that ensures quality and safety in companies in the food sector, such as El Toril, a company located in Cantón Mocha, province of Tungurahua. This research focused on developing a GMP Manual for the company’s cheese production plant. To this end, the applied methodology included fieldwork and direct observation to evaluate compliance with the established requirements. In this process, the current state of the company was identified through a verification checklist based on the guidelines of Resolution ARCSA-2023-003-AKRG. Based on the findings, a corrective action plan was developed to address the detected non-conformities, which include issues in design and maintenance, redistribution of physical space, installation and maintenance of protection systems, safety and health policies, labeling of flow lines, ventilation, physical barriers, quality control, process documentation, and specific procedures for allergens and withdrawal of non-conforming products. Subsequently, the GMP Manual was developed, detailing critical areas and their management, such as pest control, equipment handling, cleaning, waste management, among others. Finally, a guide of Standardized Sanitation Operating Procedures (SSOP) and Standard Operating Procedures (SOP) was established as part of the proposed manual.
Manual de Buenas Prácticas de Manufactura (BPM) para la microempresa El Llanero ubicada en la parroquia Juan Montalvo del cantón Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02)
Molina Chicaiza, Erika Magaly
;
Flores Huilcapi, Ana Gabriela
The development of a Good Manufacturing Practices (GMP) manual for the microenterprise El Llanero aims to prevent, reduce, and-or eliminate hazards related to the safety of dairy products. This manual establishes the minimum requirements to be met by any entity engaged in the processing, handling, or manufacturing of food to obtain safe, high-quality products, reduce the risk of cross-contamination, and ensure product traceability. For the elaboration of the manual, a diagnosis of the current situation of the microenterprise was carried out based on the verification guide ARCSA - 016 - 2022 - AKRG, which consists of 211 items divided into twelve chapters. Thus, the level of non-compliance was determined, and the necessary measures to remedy non-compliance were established. An action plan was proposed for the owner to implement in order to counteract the nonconformities found. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed based on the needs of the micro-enterprise, from the reception of raw materials to the storage of the final product. Finally, the GMP manual was developed for the microenterprise "El Llanero" in an attempt to improve the quality management system and ensure the safety of the product for human consumption, which will allow the microenterprise to comply with quality standards and increase consumer confidence and satisfaction, thereby gaining credibility, greater recognition, and improving the competitive position of the microenterprise in the market.
Análisis de la contaminación microbiológica por patógenos alimentarios en quesos frescos sin marca en los mercados de la zona urbana del cantón Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Paucar Gualotuña, María Belén
;
Sánchez Garnica, Manoella Alejandra
The food pathogens Salmonella spp. and Escherichia coli have been linked to foodborne diseases (FBD). The sources of contamination are mainly food handlers at different stages in the production process, food transportation, storage at the point of sale, cold chain failures and poor hygiene. For this research, 24 unbranded fresh cheeses were analyzed in the 8 markets of the urban area of Ambato. At three points in time, day 0, day 7 and day 15. The cheeses were stored refrigerated for 7 and 15 days. For the analysis of Salmonella spp., the methodology NTE INEN 1529-15 was used, this method consists of the application of the following stages: Pre-enrichment, selective enrichment, plate seeding and biochemical identification. On the other hand, for the identification of Escherichia coli, the AOAC 991.14 methodology was used, which consists of sowing by dilutions in petrifilm EC plates. The conclusion was that 25 percent of the markets met optimal storage conditions. On the other hand, none of the samples analyzed complied with the maximum permissible limit for Escherichia coli. However, those samples that had proper storage had no E. coli on day 0. On day 15, 50 percent of the markets had Escherichia coli. On the other hand, the Salmonella spp. analysis was negative in all 24 samples, complying with NTE INEN 1528:2012.
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 Esmiro
its 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.

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