{"id":61941,"date":"2012-07-11T12:34:58","date_gmt":"2012-07-11T12:34:58","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/seguridad-alimentaria-innovacion-y-ahorro-de-costes-3-ejes-de-interes-formativo\/"},"modified":"2026-05-26T15:20:00","modified_gmt":"2026-05-26T15:20:00","slug":"seguridad-alimentaria-innovacion-y-ahorro-de-costes-3-ejes-de-interes-formativo","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/formacion-y-eventos\/seguridad-alimentaria-innovacion-y-ahorro-de-costes-3-ejes-de-interes-formativo\/","title":{"rendered":"Seguridad alimentaria, innovaci\u00f3n y ahorro de costes, 3 ejes de inter\u00e9s formativo"},"content":{"rendered":"\n

\u00a0La huella de carbono, la mejora de los procesos, la calidad y seguridad alimentaria en envases, la nueva tecnolog\u00eda de sensores, las redes sociales, la estad\u00edstica o la formulaci\u00f3n de productos cosm\u00e9ticos<\/strong>, ser\u00e1n algunos de los temas de inter\u00e9s que ainia abordar\u00e1 en el \u00faltimo cuatrimestre del a\u00f1o en su \u00e1rea formativa.<\/span><\/p>\nEl valor de una formaci\u00f3n especializada <\/strong>est\u00e1 cada vez m\u00e1s unida a los\u00a0 resultados de negocio<\/strong>. Una realidad que cobra mayor importancia en la industria agroalimentaria<\/strong>, dado los complejos cambios y adelantos tecnol\u00f3gicos y normativos constantes <\/strong>que se producen en el sector dentro de unos mercados cada vez m\u00e1s globales.\n\nLas competencias t\u00e9cnico-profesionales, pr\u00e1cticas, \u00fatiles y actualizadas<\/strong>, deben responder a las\u00a0 necesidades del sector para adecuarse a los mercados y ser m\u00e1s competitivos. ainia ha programado una agenda formativa para el \u00faltimo cuatrimestre de\u00a0 2012<\/strong> que responde a estas necesidades. Como novedad, se han incluido tem\u00e1ticas relacionadas con el sector cosm\u00e9tico como la\u00a0 formulaci\u00f3n de productos cosm\u00e9ticos<\/strong>;\u00a0 temas sobre ahorro tanto energ\u00e9tico<\/strong>, como el referente al ahorro de costes\u00a0 y\u00a0 tambi\u00e9n los relativos a procesos<\/strong>,\u00a0 como el referido a\u00a0 los sensores avanzados <\/strong>y automatizaci\u00f3n de procesos complejos<\/strong>: una manera innovadora de ahorrar.\n

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<\/div>\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\u00ba horas<\/div><\/td>\n
\n
Fechas previstas<\/div><\/td>\n
\n
Modalidad<\/span><\/div><\/td>\n<\/tr>\n
\n\n
\n
5 h<\/div>\n \n\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>\n8<\/td>\n11.12.12<\/td>\n\n
Presencial<\/div><\/td>\n<\/tr>\n
\n\n
70 h<\/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\u00ba horas<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
\n
Modalidad<\/span><\/div>\n<\/div><\/td>\n<\/tr>\n
\n\n
\n
8 h<\/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\u00ba horas<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
Modalidad<\/span><\/div><\/td>\n<\/tr>\n
\n\n
\n
80 h<\/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
\n8<\/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\u00ba horas<\/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\u00ba horas<\/div><\/td>\n
\n
Fechas<\/div><\/td>\n
\n
Modalidad<\/span><\/div><\/td>\n<\/tr>\n
\n\n
\n
100h<\/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
\n8<\/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

<\/p>\n

<\/p>\n\n\n\n\n
<\/th>\n<\/tr>\n<\/tbody>\n<\/table>\n \n

Si quieres m\u00e1s informaci\u00f3n acerca de alguno de estos cursos, accede a este enlace<\/span><\/a>.<\/span><\/p>\n \n\n \n

<\/div>\n \n\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0La huella de carbono, la mejora de los procesos, la calidad y seguridad alimentaria en envases, la nueva tecnolog\u00eda de sensores, las redes sociales, la estad\u00edstica o la formulaci\u00f3n de productos cosm\u00e9ticos, ser\u00e1n algunos de los temas de inter\u00e9s que ainia abordar\u00e1 en el \u00faltimo cuatrimestre del a\u00f1o en su \u00e1rea formativa. El valor de […]<\/p>\n","protected":false},"author":427,"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-61941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formacion-y-eventos"],"acf":[],"yoast_head":"\nSeguridad alimentaria, innovaci\u00f3n y ahorro de costes, 3 ejes de inter\u00e9s formativo - 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=\"Seguridad alimentaria, innovaci\u00f3n y ahorro de costes, 3 ejes de inter\u00e9s formativo - AINIA\" \/>\n<meta property=\"og:description\" content=\"\u00a0La huella de carbono, la mejora de los procesos, la calidad y seguridad alimentaria en envases, la nueva tecnolog\u00eda de sensores, las redes sociales, la estad\u00edstica o la formulaci\u00f3n de productos cosm\u00e9ticos, ser\u00e1n algunos de los temas de inter\u00e9s que ainia abordar\u00e1 en el \u00faltimo cuatrimestre del a\u00f1o en su \u00e1rea formativa. 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