Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.

The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (Saccharomyces cerevisiae) to the fermentation mass increased the concentration of essential amino acids (63.0%) compared to the spontaneous process (61.8%). Moreover, this addition reduced the fermentation time (3-4 days less), demonstrating that the fermentation process with a starter culture allows obtaining a better profile of amino acids precursors of flavor and aroma.

The objective of this research was to evaluate the unit generation rate of solid hospital waste at the Gustavo Lanatta Lujan Bagua Support Hospital (HAB). The calculations were based on the weights of hospital waste disposed periodically to the biosafety cell located 7 km from the city of Bagua since 2015. Nineteen services were identified and grouped into three areas: hospitalization area, emergency area and gynecology area, studied according to the group classification of Peruvian regulations. The results show that 92.77 kg/day-1 are generated, 62.26 % are biocontaminated waste, 26.45 % are common waste, 7.7 % are sharp-sharp waste and 3.6 % are special waste. It was also found that only 73.56 % is disposed of in the hospital's biosafety cell. In this sense, this study will contribute to promote the reduction of the entry of hazardous substances into the stream of an adequate waste management and save workers and the environment in the Amazon Region. Therefore, awareness should be raised at all levels of society through various means of communication and education, so that the risks of spreading health hazards can be minimized by improving hospital waste management. In addition, healthcare waste management should be implemented, taking into account the parameters to be monitored, the economic resources to be managed and the national plans for healthcare waste.

La investigación se desarrolló en el Centro de Educación Técnico Productiva (CETPRO) “Bárbara Micarelli”, ubicado en el distrito de Jumbilla, Perú. Su objetivo consistió en mejorar el proceso de evaluación de exámenes de esta institución, mediante el uso de una plataforma virtual de aprendizaje basada en WordPress y Moodle; para ello se empleó la metodología de ingeniería de software XP (Programación Extrema), tomando como muestra a los 6 docentes del CETPRO “Bárbara Micarelli”. Asimismo, se realizó una investigación aplicada, con un diseño preexperimental, fundamentado en mediciones de preprueba y posprueba, utilizando técnicas de recolección de datos como la encuesta, así como también mediciones de tiempo, obteniendo como resultados: la mitigación en un 58.53% del tiempo promedio de formulación de evaluaciones; la mitigación en un 42.99% del tiempo promedio para organizar los materiales de estudio; y el incremento en un 52.10% del grado de satisfacción de los docentes para el proceso de evaluación de exámenes; concluyendo así que la plataforma virtual de aprendizaje, mejoró el proceso de evaluación de exámenes.

El artículo propone estrategias de marketing para mejorar el consumo de café en el distrito de Chota- Perú, para lo cual se realizó un estudio de mercado, a objeto de diagnosticar el consumo. Estudio de tipo descriptivo, propositivo, no experimental, transversal. Dentro de los principales resultados se tiene que: el 41% de los encuestados prefieren la marca Nescafé; un 43% están dispuestos a pagar de S/.1.50 a S/.2.00; el 65% toman café en su casa; y el 47% prefieren informarse a través de la televisión sobre los beneficios que brinda el café. Se concluyó que el consumo de café muestra signos claros de crecimiento; las estrategias de marketing necesitan ser efectuadas bajo una excelente coordinación, tanto del gobierno como de las empresas del rubro. De esta manera se beneficiarán más de 250,000 familias que viven de la caficultura a nivel nacional, mejorando su calidad de vida con mayores ingresos económicos, y generando nuevos puestos de trabajo.