La economía circular es un modelo que busca una gestión de calidad reflejada en el procedimiento eficiente y eficaz de la planificación, organización, dirección y control de un ente económico, con responsabilidad social y ambiental, esta estrategia de gran valor reformula el modelo lineal tradicional, con un enfoque orientado a modificar hábitos de consumo, a valorar los recursos e incrementar la vida útil de los productos, es una alternativa de solución para el cuidado del medio ambiente, obteniendo como resultado de su aplicación una empresa sostenible en el tiempo.

El presente estudio es de carácter exploratorio descriptivo, con enfoque cualitativo, basado en una revisión documental, de tipo narrativa y tiene el objetivo de analizar la situación del empleo juvenil en el Perú, dentro del marco de las celebraciones del bicentenario por la independencia. El desempleo ha golpeado duramente a la población peruana, más a los jóvenes y mucho más todavía a las mujeres jóvenes. Si bien es cierto los índices de su disminución muestran ligero favorecimiento, estos datos se verán modificados por la reciente situación pandémica por la que se está pasando. Es importante la intervención del Estado con políticas de protección y promoción del joven en la búsqueda de su primer empleo, brindándole solidez a través de la formación de habilidades duras y blandas, que le faciliten un desempeño competitivo en su labor. La empresa privada juega un rol básico y se refleja en su responsabilidad social empresarial; brindar las facilidades, incentivos y motivaciones a estas, es preocupación de los futuros líderes políticos de nuestro país.

Today, robotics has made remarkable advances in a number of industries, including the food and beverage sector. One area of particular interest is the development of an automated bartender capable of efficiently preparing cocktails and drinks. In this context, a state-of-the-art robotic bartender has been designed and implemented following the VDI 2206 methodology, developed by the Association of German Engineers (VDI). This methodology has allowed a more precise definition of the product and accurate estimations in all phases of the mechanical, electrical, and electronic design, and for the mechanical design of the robotic bartender, it prioritizes a solid and safe structure to support the weight of the bottles and components while focusing on an attractive design to improve the user experience. The system features precise sensors to detect and measure ingredients and intelligent control algorithms to ensure accurate dosing. The user interface is intuitive, allowing for uncomplicated cocktail selection and drink customization, and Proteus software was used for the electrical and electronic design, which facilitated extensive simulation and debugging. The system incorporates a PIC16F877A microcontroller to manage and coordinate various functions such as sensors, actuators, and communications. Finally, the pilot implementation has demonstrated the system's effectiveness in preparing a wide variety of cocktails with reduced preparation time. The robotic bartender can produce 10–12 cocktails every 10 minutes, which improves the productivity of the establishments and benefits both bartenders and customers.

This article proposes the design and control of a Tara flour processing machine with the aim of increasing profitability and reducing the time required for its processing. The research presents a mechatronic system composed of two main systems: one mechanical and the other electrical-electronic. The mechanical system consists of three parts. In the first part, the feeding and dosing is carried out, where the Tara is filled and shelled. In the second part, there is the shaking process, which consists of separating the seeds from the shell. The third part refers to the grinding of the Tara, thus obtaining the final product: flour. The electric-electronic system incorporates an AtMega 328P microcontroller to regulate the speeds of the motors based on the readings of the sensors used for proper processing. The implementation of this project would reduce the production time of Tara flour in the city of Ayacucho by 75% compared to the traditional method. This demonstrates the possibility of improving the production process of Tara flour.