ENAgreement between Cayetano Heredia and Ccori: science, innovation, and sustainability at the service of society
Our university and the Ccori Cocina Óptima Association have signed a specific collaboration agreement that will facilitate a smooth and productive exchange of experiences and best practices in the field of nutrition and healthy eating.
Ccori, as an organisation dedicated to transforming raw materials into edible products, will benefit from the academic and scientific support provided by the Nutrition programme, through its students, faculty, and laboratories.
The agreement was signed by Dr Yesenia Musayón, Vice-President for Academic Affairs of our university, and Mr Palmiro Ocampo, founder of Ccori. This agreement, promoted by Dr Dayana Barriga, Head of the Nutrition programme, and later managed by the Faculty of Science and Engineering (FACI), aims to implement the actions of this alliance for the benefit of the university community.
With this collaboration, our university reaffirms its commitment to lead transformative initiatives that connect scientific research and innovation with social needs, promoting sustainable solutions and creating a positive impact on society.
About the Ccori Cocina Óptima Association
The association is committed to promoting sustainable gastronomy through the reduction of food waste and the promotion of food security. With innovative methodologies such as Optimal Cooking and Culinary Recycling, it seeks to maximise the use of food resources. Recognised as a leader in Latin America, it contributes to the achievement of Sustainable Development Goal (SDG) 2: Zero Hunger.
In 2019, in collaboration with our university and the French Institute for Research and Development (IRD), it published the book «Tasty Peruvian Insects: From Traditional Food to Gastronomic Innovation», a work that reflects the joint commitment to sustainability and innovation.
