VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY

Food development is one of the main functions when working or undertaking food ventures. Knowing the characteristics of foods as well as consumer trends guides different strategies when developing foods. The cycle of food development conferences was focused on providing knowledge about potential dev...

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Detalles Bibliográficos
Autores principales: Guerberoff, Gisela kay, Lopez, Paloma Lucia, Juncos, Nicolle, Cravero, Carolina, Marchesino, Mariana Agostina, Olmedo, Rubén Horacio
Formato: Artículo revista
Lenguaje:Español
Publicado: Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021
Materias:
connectivity
inclusion
entrepreneurship
training
conectividad
inclusión
emprender
formación
Acceso en línea:https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33179
Aporte de:
Nexo agropecuario de Universidad Nacional de Córdoba
id I10-R308-article-33179
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spelling I10-R308-article-331792024-08-14T18:53:11Z VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY CONFERENCIAS VIRTUALES Y FORMACIÓN A DISTANCIA SOBRE DESARROLLO DE ALIMENTOS EN LA FCA-UNC: FUNCIONALES VS OPTIMIZADOS, PROTEÍNAS VEGETALES, AROMA TOSTADO Y ACEITE ESENCIAL EN LÁCTEOS Guerberoff, Gisela kay Lopez, Paloma Lucia Juncos, Nicolle Cravero, Carolina Marchesino, Mariana Agostina Olmedo, Rubén Horacio connectivity inclusion entrepreneurship training conectividad inclusión emprender formación Food development is one of the main functions when working or undertaking food ventures. Knowing the characteristics of foods as well as consumer trends guides different strategies when developing foods. The cycle of food development conferences was focused on providing knowledge about potential developments and trends through the dictation of 4 conferences with different themes among them. The topics covered in the cycle were: Concepts in food development: Functional vs Optimized (Conference 1); Vegetable proteins: the challenge of developing new horizons (Conference 2); Development of aromas in roasted products: The case of roasted peanuts (Conference 3); and Development of dairy products with the addition of essential oil (Conference 4). The lectures were given live remotely through the Meet platform in order to bring knowledge to all people interested in food to overcome the barriers of distances and difficulties. In addition, the lectures were presented synchronously and asynchronously so that difficulties are not an obstacle to learning. El desarrollo de alimentos es una de las principales funciones cuando se trabaja o se realiza emprendimiento sobre alimentos. Conocer las características de los alimentos como así también las tendencias de los consumidores orienta diferentes estrategias a la hora de desarrollo de alimentos. El ciclo de conferencias de desarrollo de alimentos estuvo centrado en brindar conocimiento sobre potenciales desarrollos y tendencias por medio del dictado de 4 conferencias con temáticas diferentes entre ellas. Las temáticas tratadas en el ciclo fueron: Conceptos en el desarrollo de alimentos: Funcionales vs Optimizados (Conferencia 1); Proteínas vegetales: el desafío del desarrollo de nuevos horizontes (Conferencia 2); Desarrollo de aromas en productos tostados: El caso del maní tostado (Conferencia 3); y Desarrollo de productos lácteos con el agregado de aceite esencial (Conferencia 4). Las conferencias fueron brindadas en vivo a distancia por medio de la plataforma Meet con el fin de poder llevar conocimientos a todas las personas interesadas en alimentos para poder superar las barreras de distancias y dificultades. Además las conferencias fueron presentadas en forma sincrónica y asincrónica para que las dificultades no sean un obstáculo para el aprendizaje. Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología. 2021-07-08 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33179 Nexo agropecuario; Vol. 9 Núm. 1 (2021); 105 - 110 2346-917X 2346-9110 spa https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33179/34242 Derechos de autor 2021 Gisela kay Guerberoff, Paloma, Nicolle Juncos, Carolina, Mariana, Rubén Horacio Olmedo https://creativecommons.org/licenses/by-nc-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-308
container_title_str Nexo agropecuario
language Español
format Artículo revista
topic connectivity
inclusion
entrepreneurship
training
conectividad
inclusión
emprender
formación
spellingShingle connectivity
inclusion
entrepreneurship
training
conectividad
inclusión
emprender
formación
Guerberoff, Gisela kay
Lopez, Paloma Lucia
Juncos, Nicolle
Cravero, Carolina
Marchesino, Mariana Agostina
Olmedo, Rubén Horacio
VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
topic_facet connectivity
inclusion
entrepreneurship
training
conectividad
inclusión
emprender
formación
author Guerberoff, Gisela kay
Lopez, Paloma Lucia
Juncos, Nicolle
Cravero, Carolina
Marchesino, Mariana Agostina
Olmedo, Rubén Horacio
author_facet Guerberoff, Gisela kay
Lopez, Paloma Lucia
Juncos, Nicolle
Cravero, Carolina
Marchesino, Mariana Agostina
Olmedo, Rubén Horacio
author_sort Guerberoff, Gisela kay
title VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
title_short VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
title_full VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
title_fullStr VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
title_full_unstemmed VIRTUAL CONFERENCES AND DISTANCE TRAINING ON FOOD DEVELOPMENT AT FCA-UNC: FUNCTIONAL VS OPTIMIZED, VEGETABLE PROTEINS, ROASTED AROMA AND ESSENTIAL OIL IN DAIRY
title_sort virtual conferences and distance training on food development at fca-unc: functional vs optimized, vegetable proteins, roasted aroma and essential oil in dairy
description Food development is one of the main functions when working or undertaking food ventures. Knowing the characteristics of foods as well as consumer trends guides different strategies when developing foods. The cycle of food development conferences was focused on providing knowledge about potential developments and trends through the dictation of 4 conferences with different themes among them. The topics covered in the cycle were: Concepts in food development: Functional vs Optimized (Conference 1); Vegetable proteins: the challenge of developing new horizons (Conference 2); Development of aromas in roasted products: The case of roasted peanuts (Conference 3); and Development of dairy products with the addition of essential oil (Conference 4). The lectures were given live remotely through the Meet platform in order to bring knowledge to all people interested in food to overcome the barriers of distances and difficulties. In addition, the lectures were presented synchronously and asynchronously so that difficulties are not an obstacle to learning.
publisher Faculta de Ciencias Agropecuarias. Secretaría de Ciencia y Tecnología.
publishDate 2021
url https://revistas.unc.edu.ar/index.php/nexoagro/article/view/33179
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first_indexed 2024-09-03T20:27:32Z
last_indexed 2024-09-03T20:27:32Z
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