El Centro Gastronómico en Villa María del Triunfo es un proyecto que nace para cumplir dos necesidades; la primera en satisfacer el aumento de interés por la gastronomía peruana, brindando espacios de formación y difusión de la comida peruana y fusión, que dio como resultado un edificio hito en Villa María del Triunfo, la cual refuerza el carácter gastronómico del distrito, que cuenta con el Terminal Pesquero y el “Boulevard Gastronómico” en un mismo eje o avenida y que remata en el Centro Gastronómico. Y la segunda, brindar a la ciudad un edificio que permita la integración del proyecto con el exterior mediante el espacio urbano; la propuesta goza con cuatro principales zonas: la escuela de cocina, el centro de difusión o salas de exposiciones, el restaurante comedor y la plaza gastronómica que sirve como remate del recorrido interior. El diseño inspirado en el dinamismo culinario da como resultado un recorrido peatonal dinámico el cual atraviesa el edificio sin interferir en las actividades propias de la escuela. El proyecto se asienta en el predio sin alterar la altura del entorno, sin embargo brinda vacíos o áreas libres, en contraposición de esa zona urbana, todo ello rodeado de vegetación y actividades culturales. / The Gastronomic Center in Villa María del Triunfo is a project born to meet two needs; the first to satisfy the increased interest in Peruvian cuisine, providing training and dissemination spaces for Peruvian food and fusion, which resulted in a milestone building in Villa María del Triunfo, the quality reinforces the gastronomic character of the district, which It has the Fishing Terminal and the "Gastronomic Boulevard" on the same axis or avenue and ends at the Gastronomic Center. And the second, to provide the city with a building that allows the integration of the project with the outside through the urban space; The proposal has four main areas: the cooking school, the broadcasting center or exhibition halls, the dining restaurant and the gastronomic square that serves as a finish of the interior route. The design inspired by the culinary dynamism results in a dynamic pedestrian route that crosses the building without interfering with the school's own activities. The project sits on the site without altering the height of the environment, however it provides gaps or free areas, as opposed to that urban area, all surrounded by vegetation and cultural activities. / Trabajo de suficiencia profesional

The motivation of this project is found on the past trend of growing greenhouse gases emissions and, also growing, energy use over the world that still remains. This trend overlaps with a more recent increase in the awareness regarding the effects of human activities towards the Earth ecosystems. Thus, the upgrade of the already-in-use systems is necessary to move towards greener and more modern technologies that permit continue with the economic growth while building more sustainable societies. Thereby, the research focuses on the improvement of the ventilation system of a warehouse building and a cooking school located in the same plot, in an industrial area in Gävle, Sweden. The current system conditions, even consisting in some cases in recirculating air handling units, doesn’t permit the utilisation of the waste heat by bringing it back to the system. The strategy used during the project follows a case study scheme: looking the system, understanding it in a complete way and designing the proper solution that fulfils the requirements. The study was approached as an energy audit: with several meetings with the company, collecting airflows data with the thermo-anemometer device, sketching the required building drawings and designing the optimal solution for the company. Finally, the project resulted in the selection of the proper air handling unit, equipped with a heat recovery system, and the design of its ventilation duct system that permit a heat energy savings derived of the heat demand used to heat the makeup air of about 67 %. Furthermore, the occupancy study helped design the new scheduling for the ventilation periods that reduce the electricity demand of the ventilation system by 30 %. Thus, was obtained a significant energy use reduction that results in a sizeable energy cost saving.