{"id":61918,"date":"2012-09-12T11:58:27","date_gmt":"2012-09-12T11:58:27","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/estadistica-food-defense-e-inocuidad-en-envases-novedades-formativas-para-el-sector\/"},"modified":"2026-05-26T15:19:37","modified_gmt":"2026-05-26T15:19:37","slug":"estadistica-food-defense-e-inocuidad-en-envases-novedades-formativas-para-el-sector","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/formacion-y-eventos\/estadistica-food-defense-e-inocuidad-en-envases-novedades-formativas-para-el-sector\/","title":{"rendered":"Estad\u00edstica, food defense e inocuidad en envases, novedades formativas para el sector"},"content":{"rendered":"\n

Una organizaci\u00f3n con personal bien cualificado no s\u00f3lo aportar\u00e1 una ventaja competitiva frente a su competencia<\/strong> por el conocimiento en s\u00ed de los nuevos conceptos <\/strong>aprendidos sino por su capacidad de aplicarlos en aras de una mejora continua y una optimizaci\u00f3n de los procesos internos de la organizaci\u00f3n. <\/strong><\/p>\n

Es un buen momento para mejorar las capacidades y las competencias profesionales\u00a0 actualiz\u00e1ndote en \u00faltimas tecnolog\u00edas<\/strong>,\u00a0 conociendo las nuevas tendencias, <\/strong>\u00a0aprendiendo de forma pr\u00e1ctica c\u00f3mo aplicarlas de manera rentable y <\/strong>establecer relaciones de inter\u00e9s entre profesionales de tu mismo sector.<\/strong><\/p>\n

Las competencias t\u00e9cnico-profesionales deben responder a las necesidades actuales del sector alimentario,<\/strong> por eso ainia ha preparado para este \u00faltimo cuatrimestre del a\u00f1o <\/strong>una nueva programaci\u00f3n formativa que incluir\u00e1 tem\u00e1ticas relativas a las ultimas\u00a0 tendencias que demanda la industria alimentaria y afines.<\/p>\n

Estad\u00edstica para el ahorro de costes<\/strong>, inocuidad alimentaria en envases<\/strong>, formulaci\u00f3n de productos cosm\u00e9ticos<\/strong>, food defense<\/strong>, redes sociales <\/strong>o c\u00f3mo calcular la huella de carbono <\/strong>son algunos ejemplos. Como novedades m\u00e1s destacadas<\/strong>, se han incluido aspectos de inter\u00e9s relacionados con la industria cosm\u00e9tica, como el curso sobre formulaci\u00f3n de productos cosm\u00e9ticos<\/strong>. Los procesos y tecnolog\u00eda<\/strong>s tan importantes para el ahorro de costes en la empresa alimentaria <\/strong>as\u00ed como la calidad y seguridad alimentaria <\/strong>y los temas relacionados con la microbiolog\u00eda <\/strong>tambi\u00e9n tendr\u00e1n cabida en el nuevo planning formativo.<\/p>\n

A continuaci\u00f3n tienes una relaci\u00f3n de los cursos de ainia previstos para los pr\u00f3ximos meses hasta final de a\u00f1o.<\/p>\n

<\/p>\n \n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\"\" Calidad y seguridad alimentaria <\/span><\/td>\n\n
\n
N\u00ba horas<\/div>\n<\/div><\/td>\n
\n
Fechas previstas<\/div><\/td>\n
\n
Modalidad<\/span><\/div><\/td>\n<\/tr>\n
\n\n
\n
5 h<\/div>\n<\/div>\n
<\/div><\/td>\n
\n
\n
2.10.2012<\/div>\n<\/div><\/td>\n
\n
Presencial<\/div><\/td>\n<\/tr>\n
Inocuidad alimentaria para envases y embalajes (BRC\/IoP, PAS 223)<\/a> <\/strong><\/td>\n\n
8<\/div><\/td>\n
11.12.12<\/td>\n\n
Presencial<\/div><\/td>\n<\/tr>\n
\n\n
\n
70 h<\/div>\n<\/div><\/td>\n
\n
\n
\n
\n
16.10.12-29.11.12<\/div>\n<\/div>\n
<\/div>\n<\/div>\n<\/div><\/td>\n
On line<\/td>\n<\/tr>\n
\"\" Procesos y Tecnolog\u00edas <\/strong><\/span><\/td>\n\n
\n
N\u00ba horas<\/div>\n<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
\n
Modalidad<\/span><\/div>\n<\/div><\/td>\n<\/tr>\n
\n\n
\n
\n
8 h<\/div>\n<\/div>\n
<\/div>\n<\/div><\/td>\n
\n
\n
\n
\n
27.11.12<\/div>\n
<\/div>\n<\/div>\n \n\n<\/div>\n<\/div><\/td>\n
\n
Presencial<\/div><\/td>\n<\/tr>\n
\n\n
\n
80 h<\/div>\n<\/div><\/td>\n
\n
\n
19.09.12-14.11.12<\/div>\n \n\n<\/div><\/td>\n
\n
On line<\/div><\/td>\n<\/tr>\n
\"\"\u00c1rea de I+D+i <\/strong><\/span><\/td>\n\n
\n
N\u00ba horas<\/div>\n<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
Modalidad<\/span><\/div><\/td>\n<\/tr>\n
\n\n
\n
\n
80 h<\/div>\n<\/div>\n
<\/div>\n<\/div><\/td>\n
\n
18.10.12-18.12.12<\/div><\/td>\n
\n
On line<\/div><\/td>\n<\/tr>\n
\n\n
8<\/div><\/td>\n
\n
\n
19.11.12-20.11.12<\/div>\n
<\/div>\n<\/div><\/td>\n
\n
Presencial<\/div><\/td>\n<\/tr>\n
\"\" Medio ambiente<\/strong><\/span><\/td>\n\n
\n
N\u00ba horas<\/div>\n<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
\n
Modalidad<\/span><\/div>\n<\/div><\/td>\n<\/tr>\n
\n\n
5<\/div><\/td>\n
\n
\n
\n
15.11.12<\/div>\n
<\/div>\n<\/div>\n<\/div><\/td>\n
\n
Presencial<\/div><\/td>\n<\/tr>\n
\"\" Laboratorios<\/strong><\/span><\/td>\n\n
\n
N\u00ba horas<\/div>\n<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
Modalidad<\/span><\/div><\/td>\n<\/tr>\n
\n\n
\n
\n
100h<\/div>\n<\/div>\n
<\/div>\n<\/div><\/td>\n
\n
02.10.12-29.11.12<\/div><\/td>\n
\n
\n
On line<\/div>\n
<\/div>\n<\/div><\/td>\n<\/tr>\n
\n\n
8<\/div><\/td>\n
\n
\n
\n
22.11.12<\/div>\n
<\/div>\n<\/div>\n<\/div><\/td>\n
Presencial<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\nSi quieres saber m\u00e1s acerca de alguno de estos cursos, puedes solicitar informaci\u00f3n a trav\u00e9s de est enlace<\/a> o ponerte en contacto con Paz Seligra pseligra@ainia.es<\/a> (cursos presenciales) o Raquel Laguna rlaguna@ainia.es<\/a>\u00a0(formaci\u00f3n online).\n","protected":false},"excerpt":{"rendered":"

Una organizaci\u00f3n con personal bien cualificado no s\u00f3lo aportar\u00e1 una ventaja competitiva frente a su competencia por el conocimiento en s\u00ed de los nuevos conceptos aprendidos sino por su capacidad de aplicarlos en aras de una mejora continua y una optimizaci\u00f3n de los procesos internos de la organizaci\u00f3n. Es un buen momento para mejorar las […]<\/p>\n","protected":false},"author":1425,"featured_media":46616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[247],"tags":[],"tipo-documento":[],"class_list":["post-61918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formacion-y-eventos"],"acf":[],"yoast_head":"\nEstad\u00edstica, food defense e inocuidad en envases, novedades formativas para el sector - AINIA<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Estad\u00edstica, food defense e inocuidad en envases, novedades formativas para el sector - AINIA\" \/>\n<meta property=\"og:description\" content=\"Una organizaci\u00f3n con personal bien cualificado no s\u00f3lo aportar\u00e1 una ventaja competitiva frente a su competencia por el conocimiento en s\u00ed de los nuevos conceptos aprendidos sino por su capacidad de aplicarlos en aras de una mejora continua y una optimizaci\u00f3n de los procesos internos de la organizaci\u00f3n. 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