Ciencia e Ingeniería en Alimentos y Biotecnología

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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.
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    Estudio de factibilidad para la elaboración de una crema hidratante antienvejecimiento con aceite de aguacate (Persea americana) enriquecida con ácido hialurónico en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Rivera Reinosos, Alejandra Monserrath; Valencia Silva, Alex Fabián
    Skin aging is caused by internal and external factors that precipitate a natural process, which has great repercussions within society. Currently, it has gained greater importance in different scientific studies with the aim of treating bad skin care habits, whether they are caused by climate changes and the use of conventional cosmetics. A feasibility study was prepared to corroborate the acceptance of a facial cream. In the market study, a survey was carried out on people between the ages of 35 and 49, where the demand, supply, and competition of cosmetics were recognized to determine the acceptance of the product. The technical study establishes the size of production, location, and engineering of the project, detailing the technical and scientific part of the product. In the economic study, the costs, investments, cash flow and sales required for the establishment of the plant were described. Finally, in the financial evaluation, the indicators were calculated where it was reflected that the project is profitable and viable according to the cost/benefit indicator of the investment, which was 1.67 for its execution in the cosmetic market. Faced with this situation, the need arises to develop an anti-aging moisturizing cream based on avocado oil and hyaluronic acid, implementing biotechnology in the production and quality control processes, taking advantage of the molecular synergy of plants to create new enhancing additives for facial care.
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    Estudio de factibilidad para la elaboración de una crema hidratante antienvejecimiento con aceite de aguacate (Persea americana) enriquecida con ácido hialurónico en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Coca Gaibor, Andrea Alexandra; Valencia Silva, Alex Fabián
    Skin aging is caused by internal and external factors that precipitate a natural process, which has great repercussions within society. Currently, it has gained greater importance in different scientific studies with the aim of treating bad skin care habits, whether they are caused by climate changes and the use of conventional cosmetics. A feasibility study was prepared to corroborate the acceptance of a facial cream. In the market study, a survey was carried out on people between the ages of 35 and 49, where the demand, supply, and competition of cosmetics were recognized to determine the acceptance of the product. The technical study establishes the size of production, location, and engineering of the project, detailing the technical and scientific part of the product. In the economic study, the costs, investments, cash flow and sales required for the establishment of the plant were described. Finally, in the financial evaluation, the indicators were calculated where it was reflected that the project is profitable and viable according to the cost/benefit indicator of the investment, which was 1.67 for its execution in the cosmetic market. Faced with this situation, the need arises to develop an anti-aging moisturizing cream based on avocado oil and hyaluronic acid, implementing biotechnology in the production and quality control processes, taking advantage of the molecular synergy of plants to create new enhancing additives for facial care.
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    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 Esmiro
    Whiskey 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.
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    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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    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 Esmiro
    The 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.
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    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 Eugenia
    In 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.
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    Proyecto de factibilidad para la implementación de una microempresa procesadora de helados de crema de leche con edulcorante en el cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Naranjo Nieto, Karla Dayana; Ortiz Escobar, Jacqueline de las Mercedes
    The feasibility project to produce milk cream ice cream with sweetener in the Ambato canton, aims to determine its viability, considering four fundamental aspects of analysis: market study, technical study, organizational study, and economic-financial study. The market study made it possible to determine the acceptability of the product among potential consumers in the urban area of the Ambato canton, their purchasing tendencies, and their preferences in terms of flavor and presentation. On the other hand, through the technical study, the best formulation was established using a sensory analysis, the appropriate technology was selected to produce ice cream and a plant design of the microenterprise was made, taking into consideration the stipulations of the current regulations in the country. In the organizational study, the mission, vision, policies, and identity of the microenterprise were developed, and a simple hierarchical organization chart was drawn up detailing the roles and professional profile that each of the workers must fulfill. Finally, the economic-financial study evaluated the economic viability for the implementation of the microenterprise processing ice cream in the Ambato canton over a period of five years, calculating the total investment value required to start the project and financial indicators such as: equilibrium point (EP), Net Present Value (NPV), Internal Rate of Return (IRR), Investment Recovery Period (PRI), and the profitability on the investment (ROI).
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    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 Esmiro
    The 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.
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    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 Liliana
    The 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.