Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo e Implementación de un Sistema de Análisis de Riesgos y Puntos Críticos de Control (HACCP) en la elaboración de la tableta recubierta de nifuroxazida y atapulgita en el Laboratorio Neofármaco del Ecuador CIA.LTDA.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Manobanda Mainato, Samantha Belén; Tubón Usca, Irvin Ricardo
    Currently, the Analysis and Critical Control Points System (HACCP) in the pharmaceutical industry is of utmost importance, this is because it allows the identification of errors or hazards that may occur at each stage of the process, affecting the integrity or safety of the product. It should be noted that in 2018 ARCSA annexes HACCP to its system through the Methodology for the implementation of HACCP in Pharmaceutical Laboratories. In the present project, the objective was to develop and implement a HACCP System in the production line of a coated tablet of nifuroxazide and attapulgite in the laboratory Neofármaco del Ecuador, for that, the methodology proposed by the WHO based on 7 principles divided into 12 steps was used, through the use of severity matrices, probability and a tree, biological, chemical and physical hazards were identified. Applying the aforementioned methodology, four critical control points (CCPs) were identified: the count of microorganisms in the weighing process (CCP-B1), in the manufacturing process two CCPs were found, the formation of the frost point (CCP-F1) and the resting time of the granules before drying not to exceed eight hours (CCP-B2), and finally, in the packaging process, the control of the tightness of the blister (CCP-Q1). As the CCPs were established, critical control limits were defined for each of them, assigning qualitative and quantitative values. Finally, a PRO-AS-HACCP-026 protocol was implemented, in which a history log was attached to facilitate monitoring and verification for the CCPs.
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    Elaboración de un manual de Análisis de Peligros y Puntos Críticos de Control en la línea de cárnicos para la corporación MB Mayflower Buffalos S.A ubicada en Quito en el período 2021
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Vallejo Yuquilema, Mónica Piedad; Cadena Carrera, Santiago Esmiro
    The present degree project was directed to the elaboration of a manual of Hazard Analysis and Critical Control Points in the meat line of the MB Mayflower Buffalos S.A Corporation located in the city of Quito. Manual focused on guaranteeing food quality and safety because having a scientific base certifies efficient control. It was conducted from the verification of prerequisites based on the provisions of the regulation of Good Manufacturing Practices for processed foods, executive decree 3253 and by the Codex Alimentarius on food hygiene second edition, obtaining eight non-conformities that were resolved through implementation of training, procedures and records that allowed to have a total compliance for the implementation of HACCP system. After this, the stages and principles were developed in which the potential dangers that affect safety were analyzed, establishing control parameters and corrective actions for each critical control point. It is worth mentioning that this manual can be replicated in the different production lines of said company's products.
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    Análisis de riesgos y puntos críticos (HACCP) para aseguramiento de la calidad en la línea de productos cárnicos cocidos elaborados en la Fundación Unión de Organizaciones Campesinas de Salinas FUNORSAL del cantón Guaranda
    (Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-10) Mejía Sánchez, Genda del Consuelo; Santamaría Díaz, Edwin César
    The present work proposed a Hazard Analysis and Critical Control Points (HACCP) system for the line of cooked meat products elaborated in the Union Foundation of Farmer Organizations of Salinas, FUNORSAL, of Guaranda city that allows the assurance of the quality of its products in order to obtain better opportunities in the market reducing their percentage of returns. It began with a diagnosis of pre-requisites such as Good Manufacturing Practices and Standard Operating Procedures in addition to HACCP, after which the strategies were implemented through the development of procedures, records and instructions and the twelve steps of HACCP applied in the plant. The documentary part of HACCP was made 100%; while in plant implementation went from 0% to 50%; which allowed the decrease of the returns of the products from 2% to 0.9%.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la línea de cereales 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) Silva Salazar, Cristian Javier; Baquero Icaza, Paulo Santiago
    In the present research work, a preliminary evaluation of the situation of the cereal line of the Association was carried out by means of a checklist, which allowed to carry out a lifting of a hygienic-sanitary profile and to discover the nonconformities in what it corresponds to the installations , Procedures and programs. This makes it possible to know the compliance with the Good Manufacturing Practices (GMP) regulations for which it was necessary to adopt corrective actions and adapt the processes to the regulations in force in the country according to Resolution ARCSA - DE - 067 - 2015 - GGG. The development of prerequisite programs for the GMP manual that was executed through the application of Sanitation Standard Operating Producers (SSOP), as well as Standar Operating Procedures (SOPs). According to the improvements achieved through the final checklist, the trainings performed and each of the established procedures showed a general compliance of 34.48 percent and at the end of the development of all that is scheduled, 87 percent of overall compliance is achieved to Good Manufacturing Practices.
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    Elaboración de un plan de implementación BPM en la empresa Asociación de productores y productoras Nueva Esperanza de Mulalillo del cantón Salcedo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-05) Sánchez Nieto, Mónica Alexandra; Sánchez Vélez, Silvia Janneth
    The Association of Producers and Producers Nueva Esperanza de Mulalillo was created in 2010, through an agreement with the Foundation MAQUITA CUSUNCHIC (MCCH), is a non-profit company in the development of snacks and beans coffee, formed by 25 active partners, the same one that has as objective the development and the creation of sources of work between the families of the community. The intervention work had as objective to elaborate the Plan of Implementation of BPM in the company, because there were shortcomings in the production process of bean coffee, its procedures were not found standardized, they do not follow correctly each phase of the process reason why the product final does not meet the sensory characteristics of aroma, color and flavor. The Hazard Analysis and Critical Control Points (HACCP) team was formed to identify critical control points at all stages of the process. The map of the value chain processes and sub processes allowed to establish the activities that add value to the productive processes. The prioritization matrix allowed to establish the most critical points within the Association, which are those that require greater attention and control. An improvement plan that allowed for corrective actions was developed as: elaborate of work instructions, cleaning and disinfection procedures in critical areas, proper hand washing procedures. Finally, a Plan of Implementation of Good Manufacturing Practices was developed based on the American Institute of Baking, with the procedures, work instructions, records and documents necessary for an effective implementation.
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    Implementación del análisis de riesgos y puntos críticos de control HACCP en los procesos de cosecha y poscosecha de Astromelia (Robustinae Solaris) de la asociación de artesanos y productores agropecuarios Astromelias Puganza ASTROPUGAN
    (Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-05) Manotoa Rodríguez, Antonio David; Curay Quispe, Segundo Euclides
    The project was developed with the purpose of finding alternatives to control the risks and the critical points in the processes of harvest and post-harvest of Astromelias in the association "Astropugan", embodied in a Manual that will be used as a basic tool so that the floricultur obtains to obtain Astromelia flowers of excellent characteristics that meet all the requirements of quality and the multiple demands of the market taking control and monitoring adapted to their critical points. It was necessary to evaluate each process through the Ecuadorian Technical Norm FlorEcuador, finding as a result that the risks that most affect are biological and that the highest percentage of non-compliance is the management of water and waste generated during production processes. In addition, an analysis of each of the sub-processes of harvest and postharvest was carried out, in which the existence of dead times, generation of large amounts of residues as plant material, moisturizing solutions with high content of chemical residues, Which do not have a single chemical treatment before pouring into the drains causing environmental pollution.
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    Diseño de un Sistema de gestión de inocuidad alimentaria bajo la Norma ISO 22000:2005 para la planta procesadora de quinua de la Corporación de Productores y Comercializadores Orgánicos Bio Taita Chimborazo, COPROBICH
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01) Andrade Albán, María José; Sánchez Vélez, Silvia Janneth
    The present document aims to establish a Security standard, for which a management safety system has been designed based in the ISO 22000:2005 International Standard by means of the integration of different handbooks, procedures and enforcements that shape the activities that are execute in the quinoa processing floor of Bio Taita Chimborazo organic Marketers and Producers Corporation, “COPROBICH”, the implementation of this system will constitute a key that opens the possibility of getting into international markets in an effective and efficient way. The development of this work started with a diagnostic evaluation of the company´s actual situation, for which a Test based on the ISO 22000:2005 International Standard was applied; the result threw a fulfillment percentage equal to 12. Afterward a documental system was structured according to the prerequirement programs that the ISO 22000:2005 International Standard stablishes. HACCP plan was outlined starting with the conformation of a safety group and the hazard analysis and critical control points of one and each of the stages that the procedure includes and organic quinoa commercialization, wherewith the test applied increased on a 52% of the fulfillment.
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    Análisis de riesgos y puntos críticos de control (HACCP) para aseguramiento de la calidad del queso frresco de la planta procesadora láctea de la Estación Experimental Tunshi, provincia de Chimborazo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01) Sánchez Herrera, Tatiana Elizabeth; Salazar Velasco, Rolando Xavier
    The research proposes a system of Hazard Analysis and Critical Control Points aimed at strengthening the Processing Plant Experimental Tunshi Station in delivering quality products to consumers, ensuring that the product to be consumed, not present any risk (physical, biological, chemical) health; arriving to the consumer after the controlled production processes. Plant faces several problems hazard analysis and critical points to identify was necessary to apply diagnostic tools, such as survey and evaluation of the Standard HACCP, the same that was divided into two groups resulting in or compliance with 76 07 % of group 1 (installations and buildings) and the second group a fulfillment of 62.22% (manipulator Personal and operating conditions) due to noncompliance with inadequate sanitary facilities, conditions doors and windows, utensil, u object premium , lack of identification of the critical points in each production process.
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    La inocuidad alimentaria y la influencia en la demanda de papas chips producidas por La Asociación Señor De La Buena Esperanza
    (2014) Egas Núñez, Pablo Esteban
    La investigación realizada sobre: La Inocuidad Alimentaria y la Influencia en la Demanda de Papas Chips Producidas por la Asociación Señor de la Buena Esperanza , tiene como objetivo general profundiza la inocuidad alimentaria para mejorar la demanda de la Asociación y cumplir con la normativa de control sanitario. Mediante la aplicación de las herramientas de este estudio la empresa garantiza que los productos son inocuos para el consumidor. De igual forma al seguir los lineamientos y herramientas, se logran ventajas en cuanto a su demanda, mermas, costos y para guiar a la empresa hacia un manejo de planes estratégicos. Mediante este proyecto se logró establecer con plan HACCP con lo que se pudo determinar los puntos críticos de control y mediante esta herramienta toda empresa puede determinar en qué punto de su proceso debe tener los mayores controles y establecer registros para mantener sus procesos estandarizados y libres de contaminación.
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    Diseño de un sistema HACCP sucedáneo en el proceso de faenamiento de pollos
    (2008) Cáceres López, Gabriela Verónica
    La inocuidad de un producto se alcanza a través de la implementación de un sistema de calidad. En el nuevo milenio el Sistema de Análisis de Peligros y Puntos Críticos de Control, se ha convertido en el numero uno en el mundo en el Sector agroalimentario. Por su práctica preventiva de anticipar los riesgos biológicos, químicos y físicos a lo largo de la cadena alimentaría, ha sido reconocido y recomendado por organismos internacionales. En nuestro país, el sistema HACCP se ha fortalecido en el sector alimentario, hoy el sector avícola lo adopta, lo difunde, lo implementa y lo recomienda para garantizar la inocuidad de sus productos en las diferentes etapas de la cadena productiva. Con el fin de cumplir con las exigencias de tipo sanitario al sector avícola este proyecto brindara una herramienta practica y sencilla como estrategia para la implementación del Sistema HACCP y garantizar la inocuidad del producto. Este sistema es una herramienta que contribuye a mejorar la eficiencia del proceso productivo de los alimentos con el fin de convertir a las plantas procesadoras en fuentes productivas, razón por la cual el enfoque a las plantas artesanales queriendo mediante este sistema hacerles mas fuertes en la gestión de la calidad y productividad y de esta manera volverlas