{"id":1694,"date":"2024-02-28T13:07:01","date_gmt":"2024-02-28T12:07:01","guid":{"rendered":"https:\/\/agora.xtec.cat\/eca-masbove\/?p=1694"},"modified":"2024-02-28T13:07:33","modified_gmt":"2024-02-28T12:07:33","slug":"curs-basic-de-tast-dolis-2a-edicio-2024","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/eca-masbove\/general\/curs-basic-de-tast-dolis-2a-edicio-2024\/","title":{"rendered":"Curs \u201d B\u00e0sic de tast d\u2019olis\u201d 2a EDICI\u00d3 2024"},"content":{"rendered":"

\"\"<\/a>En el sector de l\u2019oli d\u2019oliva, cal determinar i valorar molts par\u00e0metres de producci\u00f3, per\u00f2, un cop produ\u00eft, l\u2019oli esdev\u00e9 un producte alimentari amb una composici\u00f3 i qualitat de car\u00e0cter \u00fanic, individual i degradable.<\/p>\n

Atesa la baixa concentraci\u00f3 de molts compostos qu\u00edmics responsables dels seus atributs, tant positius com negatius, aquests par\u00e0metres requereixen una determinaci\u00f3 mitjan\u00e7ant l\u2019an\u00e0lisi sensorial. La complexitat o multitud de criteris de l\u2019an\u00e0lisi sensorial ens permet determinar gran quantitat d\u2019atributs positius (tom\u00e0quet, herba, nous, etc.), al mateix temps que de defectes (terra, met\u00e0l\u00b7lic, oliasses, ranci, etc.). Per aix\u00f2, cal que l\u2019an\u00e0lisi sigui feta per un tastador amb experi\u00e8ncia o coneixements per evitar desviacions o errors.<\/p>\n

Oferim aquest curs per intentar donar resposta a les necessitats de formaci\u00f3 dels professionals que volen augmentar les possibilitats i capacitats de coneixement que calen per tastar olis, segons la norma oficial, i tamb\u00e9 practicar la identificaci\u00f3 dels principals atributs de l\u2019oli verge.<\/p>\n

Aquest curs est\u00e0 adre\u00e7at a personal que treballa activament i directament en l\u2019\u00e0mbit relacionat amb l\u2019oli d\u2019oliva (producci\u00f3, comercialitzaci\u00f3 i\/o an\u00e0lisi), i tamb\u00e9 a personal t\u00e8cnic o de gesti\u00f3 associat a aquestes l\u00ednies de producci\u00f3 o sectors.<\/p>\n

M\u00e9s informaci\u00f3:\u00a0Programa i informaci\u00f3 Curs B\u00e0sic de tast d\u2019oli<\/a><\/strong><\/p>\n

 <\/p>\n\n\n\n
\"\"<\/a><\/td>\n\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n
\"\"<\/td>\nEscola Agr\u00e0ria de Mas Bov\u00e9 \u2013 Constant\u00ed (Tarragon\u00e8s)<\/td>\n<\/tr>\n
\"\"<\/td>\nDel 9 al 25 d’abril de 2024<\/td>\n<\/tr>\n
\"\"<\/td>\nDimarts i dijous 16.00 a 20.00 h<\/p>\n

24 hores<\/td>\n<\/tr>\n

\"\"<\/td>\n32 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

En el sector de l\u2019oli d\u2019oliva, cal determinar i valorar molts par\u00e0metres de producci\u00f3, per\u00f2, un cop produ\u00eft, l\u2019oli esdev\u00e9 un producte alimentari amb una composici\u00f3 i qualitat de car\u00e0cter \u00fanic, individual i degradable. Atesa la baixa concentraci\u00f3 de molts compostos qu\u00edmics responsables dels seus atributs, tant positius com negatius, aquests par\u00e0metres requereixen una determinaci\u00f3 […]<\/p>\n","protected":false},"author":1,"featured_media":1698,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[115,1,29],"tags":[205,202,201,200,112,196,143,123,188,189],"class_list":["post-1694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fc","category-general","category-portada","tag-escola-agraria","tag-escola-agraria-de-mas-bove","tag-escoles-agraries","tag-formacio","tag-formacio-continua","tag-mas-bove","tag-oli","tag-oli-tast_oli","tag-olivera","tag-oliveres"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts\/1694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/comments?post=1694"}],"version-history":[{"count":6,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts\/1694\/revisions"}],"predecessor-version":[{"id":1706,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts\/1694\/revisions\/1706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/media\/1698"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/media?parent=1694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/categories?post=1694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/tags?post=1694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}