Conference Agenda

This research addresses the problems that currently affect consumers both nationally and globally, placing the food quality in the products we consume under study. From the experience developed, the innovative proposal of a food product based on ingredients of high nutritional value is shown, such as: bonito fish pulp "Sarda chiliensis chiliensis" and cooked canchán potato pulp "Solanum Tuberosum L." Proposing the realization of the design and production systems for the preparation of the hamburger based on these foods. Using for this, innovation and technological transfer, under an experimental approach in order to find the appropriate hamburger formulation. Analyzing three composition samples and using the Normality Test and Anova to determine the validation of our hypothesis. Obtaining the validity of the best formulation based on bonito fish pulp "Sarda chiliensis chiliensis" and cooked canchán potato pulp "Solanum Tuberosum L.", as sample II and III; This will lead to an improvement in eating habits in the lowincome population of the Ventanilla-Callao district.

This research analyzes the impact of virtual water on Peru's rice, asparagus and avocado exports during 2014-2023. The study employs a quantitative approach based on official data from MIDAGRI, SENAMHI, ANA and COMEX. The results reveal a significant correlation between virtual water and agricultural export volume, with correlation coefficients above 0.90 for all three products. It was found that rice requires 1,856 liters/kg (71% blue water), asparagus 1,517 liters/kg (96% blue water) and avocado 1,111 liters/kg (69% blue water). This research contributes to understanding the water footprint in Peruvian export agriculture and its implications for sustainable water management.

The study evaluated the extraction of bioactive compounds from black quinoa by sonication with three different solvents: 96º ethanol (BCQ1), ethanol:water 1:1 (BCQ2) and ultrapure water (BCQ3). The extracts showed variations in the composition of the extracted compounds, suggesting that the solvent used influences their solubilization. The concentration of total phenols in the extracts was determined by the Folin-Ciocalteu assay, obtaining values of 51.677 µg/mL for BCQ1, 47.689 µg/mL for BCQ2 and 57.187 µg/mL for BCQ3. No significant differences were observed between solvents (p > 0.05), suggesting that the choice of solvent does not drastically affect the extraction of total phenols. Regarding antioxidant capacity, the DPPH method was used, and it was found that BCQ2 extract, with the ethanol:water mixture, presented the highest antioxidant capacity, reaching 44,152 µmol TE/L. BCQ3 showed an antioxidant capacity of 31.152 µmol TE/L, whereas BCQ1 reached 0.939 µmol TE/L. These results indicate that the combination of ethanol and water optimizes the extraction of phenolic compounds and flavonoids with high free radical neutralization capacity. In addition, the synthesis of silver nanoparticles was evaluated using the extracts, observing a higher efficiency in BCQ2, which showed an absorption peak at 410 nm, indicating the formation of silver nanoparticles. In general, sonication at 25°C for 10 min with the ethanol:water mixture favored the extraction of bioactive compounds and the generation of nanoparticles with potential technological applications.

This study analyzes associativity as a strategy for the sustainable development of farmers in Majes Siguas, Arequipa, Peru. Associativity is key to improving the competitiveness of small producers, facilitating access to markets, financing and training. Factors influencing associativity were identified, both positive, such as the search for economic and social benefits, and negative, such as distrust and lack of training. The study evaluates the efficiency of the value chain, finding that the average efficiency is 48.90%, with quality reaching 70%. Surveys were applied to 689 farmers, revealing that the majority are men over 40 years of age with higher education. The structural model shows that the negative factors decrease the positive factors for associativity. It is concluded that associativity is fundamental to improve the competitiveness and development of Majes Siguas farmers, but there are obstacles such as distrust and low management capacity, which must be addressed with public policies and productive alliances.

The excessive use of inorganic fertilizers in agriculture has caused harmful effects to the environment, therefore, we seek to develop alternative products that offer nutrients necessary for the development of plants without damaging the quality of the soil. For this reason, this study aimed to evaluate the effect of Arthrospira platensis as a biostimulant on Lactuca sativa L.. The research carried out is of an applied type, with an experimental design with a quantitative approach and correlational scope, the sample consisted of 16 Lactuca sativa L. seedlings. The data collection technique was observation, using the observation sheet as an instrument. The experiment was carried out in an uncontrolled environment using a completely randomized design (four treatments with four repetitions), the concentrations used were: 0.00%, 0.04%, 0.08% and 0.12%, the results were processed through ANOVA statistical analysis, evidencing that the 0.04% concentration offers the plant better morphological results, achieving greater leaf height (33.35 cm), total length (46 cm) and roots (12.35 cm), number of leaves (22), and total biomass weight (148.68 gr). In this way, it is concluded that the use of biostimulant based on Arthrospira platensis provides significant effects on the growth of Lactuca sativa L..

The objective of this study was to determine the influence of product, process, organization and marketing innovations on the competitive advantage of the Agricultural Corporation JJM S.A.C., located in Casma, Peru. The research used a quantitative approach, non-experimental-cross-sectional design and relational scope. Validated questionnaires were applied to the company's senior management, obtaining results that demonstrated a very significant relationship between the dimensions of innovation and competitiveness, with Pearson coefficients ranging between 0.891 and 0.968. The results highlighted that process improvement generated the most significant impact on competitiveness, by optimizing operations and reducing costs, followed by organizational innovation, which improved the internal structure and leadership practices. Product innovation allowed the company to diversify its offering and adapt to the demands of the global market, while marketing innovation, although less influential, strengthened the relationship with customers and the company's positioning. Furthermore, statistical analyses showed that these innovative activities have allowed the corporation to consolidate its position as one of the main mango agro-exporters in the region, highlighting its ability to adapt to a competitive global environment. In conclusion, innovative activities are essential to strengthen the competitiveness and promote the growth of Corporación Agrícola JJM S.A.C. in international markets. In this sense, this comprehensive approach to innovation reinforces its ability to face global challenges and consolidate itself as a relevant player in the Peruvian agro-export sector.

The formulation of gluten-free pasta presents nutritional and technological challenges due to the absence of gluten, which affects its structure, texture, and nutritional quality. Given this issue, the present study aimed to identify and analyze the ingredients used in gluten-free pasta formulations and their impact on nutritional and technological properties. A search was conducted in Scopus, applying the PICO model and the PRISMA method, starting with 343 records, from which 14 articles were selected for analysis. The results showed that the incorporation of cereals and legumes increased protein and fiber content, while also improving digestibility and cohesiveness. From a technological perspective, these ingredients optimized texture and reduced solid loss during cooking. Additionally, the inclusion of algae enhanced antioxidant activity and product firmness. These findings highlight the importance of selecting functional ingredients based on their origin and the specific needs for improvement in gluten-free pasta formulations. The strategic combination of ingredients may provide a viable solution to optimize both the nutritional and technological quality of these products.