Territorial coordination with actors linked to family farming, for the formulation and evaluation of public investment projects in the field of agricultural development. Development of innovation projects that allow increasing the levels of use of guano. Participation in the Institution's Change Implementation Plan.

- Studied agroecological conditions in the harvest places in Peru to get a high quality in raw material, evaluated physics chemical characteristics in raw materials and supervised process critic points, resulting in a significant increase of shelf life in the final products; managing to reduce by 51% the loss of product due to expiration.- Led the developed of a new line of processed food with own brand, contracting factories to produce frozen foods, chili sauces and fruit pulps; getting an average saving of 19%, compared with the same products regularly bought from Spain.- Implemented quality and safety food controls getting an impact in the growing of the company by 42% in the total sales in the last 6 years.

- Led the developed of new products from Sacha-Inchi seeds: extra virgin oil, snacks, protein flour and cereal bars. Developed focus groups for each product to evaluate the level of acceptance.- Participated in food industry events showing the healthy properties of the products, looking for companies interested in the commercial distribution.- Advised more than 20 farmers to implement Good Farming Practices in the Sacha-Inchi cultivation. This led to create an excellent relationship with farmers to ensure the raw material.- Developed the Production Plan since harvest until final product, including all requirements (technological, human resources, suppliers, etc.) for each product developed.

- Funded by CONCYTEC-Peru- Studied the effect of roasting of Sacha-inchi (Plukenetia volubilis L.) seeds on the oxidative stability and chemical composition of its oil.- Sacha-Inchi oil analysis were developed by oxidation (peroxide value and p-anisidine), antioxidant activity (total phenols and DPPH assay), and composition (tocopherol content and fatty acid profile).