Analysis of the food value chain of healthy menu manufactured in the FICA-UNSL Pilot Plant through sustainable processes and with regional raw materials

Authors

  • Sonia Carolina Nuñez National University of San Luis image/svg+xml
  • Liliana Myriam Grzona Facultad de Ingeniería y Ciencias Agropecuarias. Universidad Nacional de San Luis
  • María Margarita Mantenegro Facultad de Ingeniería y Ciencias Agropecuarias. Universidad Nacional de San Luis
  • Edgar Mario Soteras National University of San Luis image/svg+xml
  • Jorge Diaz Facultad de Ciencias Económicas Juridicas y Sociales. Universidad Nacional de San luis

Keywords:

sustainable process, healthy food, value chain

Abstract

The food market is experiencing strong challenges to provide healthy, nutritious, sustainable and consumer-friendly options. One of the postulates of sustainable development is "zero hunger" and under this challenge is that a group of researchers from the Facultad de Ingeniería y Ciencias Agropecuarias (FICA) of the National University of San Luis has been conducting research and development. Another of the postulates in/of the Sustainable Development Goals is "affordable and non-polluting energy", then, under these criteria is that the FICA pilot plant has worked on the production of a healthy menu carried out in a production process with a solar dehydrator oven. The development of this healthy menu not only responds to the concern of finding an alternative for the food system of families with different requirements, but also aims to produce it with raw materials that are not destined for the retail market, thus making a use of it; and also with a sustainable production process. In this work, an analysis of the value chain of the healthy menu of FICA is presented, identifying each of the primary activities and the support activities. In addition, the competitive advantages of the aforementioned value chain are also identified.

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Author Biographies

  • Sonia Carolina Nuñez, National University of San Luis

    Magister in Logistics from Universidad Nacional de Cuyo (National University of Cuyo). Doctoral candidate in Engineering Sciences, Chemical Engineering, at Universidad Nacional de Río Cuarto (National University of Río Cuarto). Professor at Universidad Nacional de San Luis (National University of San Luis) and Universidad Nacional de La Pampa (National University of La Pampa).

    Experience:

    Supply chain, sourcing and production planning management.

    Process modelling and simulation management.

    Logistics operations management and Process management (Private Sector.

     Expertise and specialization in sustainable project and agri-food value chain management as well as in linking technology management.

  • Liliana Myriam Grzona, Facultad de Ingeniería y Ciencias Agropecuarias. Universidad Nacional de San Luis

    PhD in Engineering from the National University of La Plata. She is a teacher-researcher at the National University of San Luis and at INTEQUI-CONICET. My teaching career is associated with the area of Unit Operations of Heat and Mass Transfer in the careers of Food Engineering and Chemical Engineering. She has been working in research for more than 25 years. In recent years I have specialized in the area of food science and technology, generating knowledge in product development and process design

  • María Margarita Mantenegro, Facultad de Ingeniería y Ciencias Agropecuarias. Universidad Nacional de San Luis

    Master in Agri-Food Science and Technology at F.I.C.A. (National University of San Luis). Chemical Engineer at the National University of San Luis. Associate Professor in the Food Engineering career at the National University of San Luis. Associate Professor of the Department of Applied Sciences and Technology, of the Bioengineering career at the National University of Villa Mercedes. Experience in Quality Control and Development of new Food Products.

  • Edgar Mario Soteras, National University of San Luis

    PhD in Engineering from the National University of La Plata, Magister in Food Science and Technology from the National University of the Litoral and Chemical Engineer from the National University of San Luis of Argentina. Teacher-researcher at the National University of San Luis. Associate Professor in the careers of Chemical Engineering and Food Engineering at the National University of San Luis. With experience in research topics in food science and technology.

  • Jorge Diaz, Facultad de Ciencias Económicas Juridicas y Sociales. Universidad Nacional de San luis

    Agricultural Engineer and Master in Economics and Business from the National University of San Luis, professor at UNSL since 1984, participating since 1988 in a dozen Science and Technology projects in the rural sector currently expanded to sustainable development and bioeconomy, publishing in magazines and participating as an exhibitor in national and regional congresses in four countries. Former director and president of the Argentine Association of Agricultural Economics. He held university functions and provincial and municipal public positions in Production, Transportation, Commerce, Agriculture, Urban Services, Environment, Evaluation of productive projects and Executive Coordinator of the Provincial Council of Science, Technology, Development and Innovation of the province of San Luis.

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Published

2022-11-06

Issue

No. 5 (2022): AACINI-RIII / 2022 / N°5

Section

Awarded Articles - COINI

How to Cite

Analysis of the food value chain of healthy menu manufactured in the FICA-UNSL Pilot Plant through sustainable processes and with regional raw materials. (2022). AACINI - International Journal of Industrial Engineering, 5, 21-38. https://riii.fi.mdp.edu.ar/index.php/AACINI-RIII/article/view/36