Los estudiantes de EBR del nivel secundario de la institución educativa. “Seminario Jesús María”, muestran dificultades en los procesos de indagación en el área de Ciencia, Tecnología y Ambiente, debido a la inadecuada gestión curricular; por tal razón es imperioso optimizar el mismo mediante el liderazgo pedagógico del personal directivo y compromiso docente para la mejora de los aprendizajes. La muestra está integrada por los estudiantes de educación secundaria; se aplicó la técnica de observación, registro y análisis de datos, durante el desarrollo de las sesiones de aprendizaje utilizando como instrumento el registro de datos, encuesta a los docentes, procesando la información con referentes teóricos el marco del buen desempeño directivo, el marco del buen desempeño docente y los diferentes módulos de la segunda especialidad en Gestión Escolar con Liderazgo P...

The process of producing dairy products generates a great deal of environmental contamination due to poor practices used during processing, which is why it is essential to know the degree of sustainability of this industry. The present study sought to evaluate the sustainability of the production of dairy products in the San Salvador de Quishcambal-Assaqui Agricultural Association in the town of San Salvador, Province of Luya in the Amazon Region. The ELANEM methodology was used and a survey validated by experts was used, with sustainability indicators and a double-entry matrix. For data processing, the normalization equation was used, in which the value of 1 represents an optimistic situation. The results obtained recorded values for the economic, social and environmental dimensions of 0.64; 0.58 and 0.77, respectively; and an overall sustainability index of 0.66. This reveals that the ...

In recent years, the consumption of beverages has increased; however, the excessive consumption of processed and packaged foods with a high sugar content is detrimental to human health as it has led to an increase in various metabolic diseases, which is why it is essential to introduce into the food chain new options of beverages enriched with fruit pulp, rich in polyphenolic compounds and antioxidants. This research sought to develop a functional beverage based on soybean juice and aguaymanto pulp sweetened with stevia, for which nine treatments were formulated consisting of 70, 80 and 90% soybean juice, 30, 20 and 10% aguaymanto pulp and 0.08, 0.10 and 0.12% stevia, and their physicochemical characteristics, sensory acceptability and bioactive composition were evaluated. The results showed that treatment 3 presented the highest sensory acceptability by the panelists with a score of 3.3...