The Vice-Rector of Research is the highest level body in the USIL in the field of research. Its mission is to plan, direct and evaluate the research, as well as to disseminate its results within the strategic lines and in harmony with the USIL objectives.
Through high-quality research, the Vice-Rector of Research contributes to promoting and generating knowledge for the economic and social development of the country.
It has the responsibility of promoting, managing, advising and supervising research in all USIL academic units.
The Vice-Rector of Research offers the following services:
For all teachers and administrative staff of the USIL Corporation, training in research, providing the necessary digital skills and tools, programs, software and optimization of scientific visibility.
Service for recording and monitoring the impact of scientific publications of contributors to indexed journals, as well as the recording of publications of peer-reviewed scientific books.
Registration and evaluation service of the classification of teachers and research staff in the Renacyt and advice with strategic measures for the progressive incorporation of teachers and research staff in such a register.
Issuance of publishing incentive bonds and article processing fee (APC) payment for USIL contributors. In addition, the translation and correction of scientific articles that require it is provided in order to achieve their best positioning.
With regard to research projects, the Vice-Rector of Research provides the services of promoting, disseminating and training for the participation of collaborators in the calls for tender, internal and external funds, always within the lines of research of the USIL. It also provides administrative support to partners in the management and administration of internal and external fund projects. It also channels the results of research projects to the respective areas of publications and patents as appropriate.
By decision of November 10, 2021, the Institute of Food Sciences and Nutrition was recognized by Concytec as a center for scientific research and technological development presented in the discipline of food and drink research
"This time I will tell you about my experience as a student of Agro-industrial Engineering and Agro-Business. To begin with, choosing the Engineering career was a challenge, but at the same time, one of the most satisfying decisions of my life, since as I went along I felt I wanted to learn more and more about why things and, without realizing it, my stage as a college student was already coming to an end. This whole journey as an engineering student awakened in me that curious and researching side, and it is just that spark that drove me and provided the opportunity to participate together with my teachers in a research, contributing in a chapter of the book IntechOpen, concerning the nutritional value and bioactive compounds of quinoa. I can say it was a feeling and experience of total joy. With every finding I found I knew I could still learn more. Each teacher's knowledge and skills have been valuable tools in my contribution. Finally, researching and learning something new is one of the things I love my career for."
"At San Ignacio University in Loyola I was able to strengthen and acquire new knowledge. In addition, I was able to fulfill one of my objectives by researching edible coating based on thermoplastic starch in broccoli to extend its shelf life and increase its bioactive compounds such as sulforaphane, with the support of teacher Alejandro Marzano. The curricular mesh of my career, provided by the university, allowed me to perform very well in my working environment, since each course provides essential knowledge for optimal professional development and, in addition, allows us to develop in a practical way the laboratories in the pilot plant located in Pachacamac, where I could apply my theoretical knowledge together with the support of teachers highly specialized in the food sector.
My goal is to be a researcher and develop new techniques in the food industry, generating nutritious products and added value. Currently, I perform as a pre-professional practitioner in the R&D area in Ajinomoto."