During the last few years and with greater incidence in times of COVID-19, public health has taken a great importance. There is a great interest of consumers to follow a healthy lifestyle; however, it is necessary that this does not consume to much time. To respond to this problem, the objective was to carry out a pre-feasibility study for the preparation of concentrated cubes of Peruvian flavors by osmotic dehydration. The work is divided into eight chapters, in the first chapter, the existing problem and the need to satisfy was determined and analyzed, which was a practical and nutritious product that could rescue the flavors of the national gastronomy. The objectives and hypotheses of the research were identified with the sources of information that support the work. The second chapter consists of the market study, the definition, and uses of the product; in addition, the target publi...