{"id":4176,"date":"2022-11-23T18:11:34","date_gmt":"2022-11-23T21:11:34","guid":{"rendered":"https:\/\/dinn.ucsc.cl\/?page_id=4176"},"modified":"2022-12-01T10:44:43","modified_gmt":"2022-12-01T13:44:43","slug":"manual-capacitacion-en-inocuidad-y-valor-agregado-del-producto-alga","status":"publish","type":"page","link":"https:\/\/dinn.ucsc.cl\/index.php\/manual-capacitacion-en-inocuidad-y-valor-agregado-del-producto-alga\/","title":{"rendered":"Manual Capacitaci\u00f3n en Inocuidad y Valor Agregado del Producto Alga"},"content":{"rendered":"<table class=\" alignleft\">\n<tbody>\n<tr>\n<td style=\"width: 741px\" colspan=\"4\"><img loading=\"lazy\" class=\"aligncenter wp-image-2403 \" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_26_HEADER.png\" alt=\"\" width=\"727\" height=\"149\" \/><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><img loading=\"lazy\" class=\"aligncenter wp-image-2175 size-full\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_1.png\" alt=\"\" width=\"50\" height=\"50\" \/><\/td>\n<td style=\"width: 600px\">\n<h3>Tecnolog\u00eda desarrollada<\/h3>\n<\/td>\n<td style=\"width: 3px\">\n<h3><\/h3>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><\/td>\n<td style=\"width: 600px\">El Manual contiene una primera parte de conceptos de inocuidad y buenas pr\u00e1cticas de manipulaci\u00f3n de alimentos con \u00e9nfasis en las algas y una segunda parte de recetas o preparaciones a partir del cochayuyo utilizando conservas, harinas y encurtidos derivados del recurso alga.<\/td>\n<td style=\"width: 3px\">\n<h3><\/h3>\n<\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><img loading=\"lazy\" class=\"aligncenter wp-image-2176 size-full\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_2.png\" alt=\"\" width=\"50\" height=\"50\" \/><\/td>\n<td style=\"width: 600px\">\n<h3>Beneficios \/ Ventajas<\/h3>\n<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><\/td>\n<td style=\"width: 600px\">\u2022 Uso de la materia prima \u201ccochahuasca\u201d o \u201ccollofe\u201d la cual destaca por su contenido de yodo, fibra (muc\u00edlagos y \u00e1cido alg\u00ednico).<br \/>\n\u2022 Buen reservorio de calcio, hierro, magnesio y manganeso con valores superiores a la leche, lentejas e h\u00edgado de pollo.<br \/>\n\u2022 El aporte de prote\u00edna es superior a los cereales tradicionales ma\u00edz, trigo y arroz integral, porque contiene todos los amino\u00e1cidos esenciales.<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><img loading=\"lazy\" class=\"aligncenter wp-image-2177 size-full\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_3.png\" alt=\"\" width=\"50\" height=\"50\" \/><\/td>\n<td style=\"width: 600px\">\n<h3>Usos \/ Aplicaciones<\/h3>\n<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><\/td>\n<td style=\"width: 600px\">Este curso permite que las y los docentes de matem\u00e1tica puedan identificar desencadenantes de situaciones de contingencia, abordar errores inesperados, y reconocer patrones de pensamiento de los estudiantes en situaciones inesperadas.<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><img loading=\"lazy\" class=\"aligncenter wp-image-2178 size-full\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_4.png\" alt=\"\" width=\"50\" height=\"50\" \/><\/td>\n<td style=\"width: 600px\">\n<h3>Oferta tecnol\u00f3gica<\/h3>\n<p>Disponible para licenciamiento.<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><img loading=\"lazy\" class=\"aligncenter wp-image-2179 size-full\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_5.png\" alt=\"\" width=\"50\" height=\"50\" \/><\/td>\n<td style=\"width: 600px\">\n<h3>Propiedad intelectual<\/h3>\n<p>Registro Derecho de Autor: N\u00b0 2020-A-2995<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 68px\"><img loading=\"lazy\" class=\"aligncenter wp-image-2180 size-full\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_6.png\" alt=\"\" width=\"50\" height=\"50\" \/><\/td>\n<td style=\"width: 600px\">\n<h3>Investigador principal<\/h3>\n<p>Dra. Carolina Aguirre, Facultad de Ciencias.<br \/>\nGisela Bittner, Facultad de Medicina.<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<tr>\n<td style=\"width: 70px\"><\/td>\n<td style=\"width: 668px\" colspan=\"2\">&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/OTT_DDA_26.pdf\"><img loading=\"lazy\" class=\"aligncenter wp-image-2220 size-medium\" src=\"https:\/\/sitios.ucsc.cl\/ott\/wp-content\/uploads\/sites\/15\/2022\/06\/Bot\u00f3n-descarga-300x61.png\" alt=\"\" width=\"300\" height=\"61\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/td>\n<td style=\"width: 3px\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Tecnolog\u00eda desarrollada El Manual contiene una primera parte de conceptos de inocuidad y buenas pr\u00e1cticas de manipulaci\u00f3n de alimentos con \u00e9nfasis en las algas y una segunda parte de recetas o preparaciones a partir del cochayuyo utilizando conservas, harinas y encurtidos derivados del recurso alga. Beneficios \/ Ventajas \u2022 Uso de la materia prima \u201ccochahuasca\u201d [&hellip;]<\/p>\n","protected":false},"author":84,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Manual Capacitaci\u00f3n en Inocuidad y Valor Agregado del Producto Alga -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dinn.ucsc.cl\/index.php\/manual-capacitacion-en-inocuidad-y-valor-agregado-del-producto-alga\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manual Capacitaci\u00f3n en Inocuidad y Valor Agregado del Producto Alga -\" \/>\n<meta property=\"og:description\" content=\"Tecnolog\u00eda desarrollada El Manual contiene una primera parte de conceptos de inocuidad y buenas pr\u00e1cticas de manipulaci\u00f3n de alimentos con \u00e9nfasis en las algas y una segunda parte de recetas o preparaciones a partir del cochayuyo utilizando conservas, harinas y encurtidos derivados del recurso alga. 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