Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.ALIMENTOS PROCESADOS

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    Determinación de los factores de malnutrición asociados a las prácticas alimentarias y consumo de alimentos procesados y ultraprocesados en población de estudiantes universitarios
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Cruz Quinatoa, Gabriela Ruby; Franco Crespo, Christian David
    The consumption of processed and ultra-processed foods has become both a global trend and a significant issue over the years, negatively affecting human health. This phenomenon has gained considerable importance in Latin America. For this reason, the present study focused on examining dietary habits and the consumption of processed and ultra-processed foods among university students. A survey was conducted with two hundred and ninety-two students from the Faculty of Food Science and Biotechnology, identifying various factors associated with unhealthy diets and poor eating habits, including the social environment, socioeconomic status, and cultural context. The findings revealed that the majority of students frequently consume unhealthy foods, with processed foods being the most prevalent. This behavior may lead to negative health consequences over time, such as cardiovascular diseases, obesity, or excess body weight. Among the surveyed population, at least twenty-eight point four percent of the students were classified as overweight or having type one obesity. Although this proportion is not yet alarming, it could progressively increase if dietary habits do not improve. The implications of these findigs are analyzed, and strategies based on the results are proposed to encourage healthier eating habits within the university student population.
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    Análisis técnico de tubérculos andinos (papa china, camote, zanahoria blanca) para procesar productos funcionales con el fin de fomentar su consumo, en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Morales Morales, María Gabriela; Cerda Mejía, Liliana Alexandra
    The present research work was carried out with the purpose of detailing, through a technical analysis, the organoleptic, physicochemical and nutritional properties that the Andean tubers, papa china, camote and zanahoria blanca have, as well as to determine the consumption of these tubers by the population of the province of Tungurahua. In the research process, the descriptive methodology was used, with which the characteristics of the research were detailed, generating analysis and obtaining conclusions; scientific method, being this the base method for the development of the present research, since it allowed to obtain different knowledge to develop the corresponding analysis in the present research work. Thus, after having developed the entire research process, as results it was found that the Andean tubers have high nutritional and healing properties, however, consumption by the population under study is low, since most of them do not like its flavor in its natural presentation, which is why it is advisable to convert these Andean tubers (papa china, camote and zanahoria blanca) in processed foods such as chips, cookies or flour, in order to increase their consumption and contribute to improve the lifestyle of people.
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    Desarrollo de un modelo para la implementación de la certificación de Buenas Prácticas de Manufactura (BPM) bajo la resolución del ARCSA 067:2015 en la empresa Corporación Escacao ubicada en la ciudad de Latacunga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Arroba Aponte, Carolina Michelle; Salazar Garcés, Diego Manolo
    The company "CORPORACIÓN ESCACAO" has the purpose of obtaining the certification in Good Manufacturing Practices (GMP), in this sense, the present work of investigation had as objective the development of a model for the implementation of the GMP certification under the Resolution of the ARCSA 067:2015. The development of the company's management model was based on a baseline survey of the initial conditions of the establishment. Through a check list, the percentage of compliance based on the Technical Sanitary Regulations for Processed Foods under ARCSA Resolution 067:2015 was verified. The evaluation was carried out designating three categories "Not compliant", "Partially compliant" or "Satisfactory compliant" with rating values of 0, 1, 2 or N.A. The results of the initial conditions according to the eight chapters of the current regulations were in the "Satisfactory" category of 60 percent. Subsequently, a plan of corrective actions and improvements based on the non-conformities found was designed and implemented. Models were developed to collect the necessary documentation for compliance with the management model (procedures, records, instructions, manuals, schedules). Likewise, the Standardized Operational Procedures of Sanitization (SOPS) and Standardized Operational Procedures (SOP) that must be applied were established. Finally, an analysis of compliance with GMP indicators was carried out once corrective actions were applied in the production process. The final check list showed 96.85 percent compliance.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la línea de snacks para la Asociación de Productores y Productoras Nueva Esperanza de Mulalillo (APRONEM)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-08) Carvajal Rovalino, Tatiana Pamela; Baquero Icaza, Paulo Santiago
    The present research work was carried out in APRONEM with the objective of carrying out the development of a manual of Good Manufacturing Practices for the snack line. For its execution, a diagnosis of the current situation of the plant was carried out, by means of an initial verification register based on the Sanitary Technical Norms for Processed Food according to the resolution (ARCSA 067-2015). The qualification on compliance was done by means of four categories "does not comply", "partially complies", "complies satisfactorily", "complies very satisfactory" or "does not apply" being their rating levels (0, 1, 2, 3 Or N / A). The impact of default is weighted by three "critical", "major" and "minor" categories with their rating levels (1, 2, 3). The results of the initial diagnosis, conformed by the 8 chapters of the current regulations, were in the "very satisfactory" category of 34.97 percent, with a "critical impact" of 62.37 percent. Subsequently, an improvement plan was executed based on the non-compliances found. Subsequently, the documentation of the Manual was developed, which is made up of Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOP). Finally, the improvements made at the plant were evaluated by means of a final verification register, where the "very satisfactory" category was 86.71 percent, with a "critical impact" of 36.84 percent. Therefore, in comparison to the initial diagnosis, there is an overall improvement in terms of compliance with GMP, through the application of the manual.