{"id":2069,"date":"2025-01-16T08:56:41","date_gmt":"2025-01-16T07:56:41","guid":{"rendered":"https:\/\/agora.xtec.cat\/eca-masbove\/?p=2069"},"modified":"2025-01-28T10:16:54","modified_gmt":"2025-01-28T09:16:54","slug":"curs-basic-de-tast-dolis-3","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/eca-masbove\/general\/curs-basic-de-tast-dolis-3\/","title":{"rendered":"Curs “B\u00e0sic de tast d\u2019olis”"},"content":{"rendered":"

\"\"<\/a>En el sector de l\u2019oli d\u2019oliva, \u00e9s necessari determinar i avaluar diversos par\u00e0metres de producci\u00f3. Un cop produ\u00eft, l\u2019oli es converteix en un producte alimentari amb una composici\u00f3 i qualitat \u00faniques, individuals i degradables.<\/p>\n

A causa de la baixa concentraci\u00f3 de molts compostos qu\u00edmics responsables dels seus atributs, tant positius com negatius, aquests par\u00e0metres han de ser determinats mitjan\u00e7ant l\u2019an\u00e0lisi sensorial.<\/p>\n

La complexitat i la diversitat dels criteris d\u2019aquesta an\u00e0lisi permeten identificar una gran varietat d\u2019atributs positius (com tom\u00e0quet, herba, nous, etc.), aix\u00ed com defectes (com terra, met\u00e0l\u00b7lic,\u00a0 oliasses, ranci, etc.). Per aquest motiu, \u00e9s fonamental que l\u2019an\u00e0lisi sigui realitzada per un tastador amb experi\u00e8ncia o coneixements adequats per evitar desviacions o errors.<\/p>\n

Oferim aquest curs amb l’objectiu de donar resposta a les necessitats formatives dels professionals que volen millorar les seves capacitats i coneixements en l’art de tastar olis segons la norma oficial, i tamb\u00e9 per practicar la identificaci\u00f3 dels principals atributs de l\u2019oli d\u2019oliva verge.<\/p>\n

 <\/p>\n

 <\/p>\n

Aquest curs est\u00e0 destinat al personal que treballa activament en \u00e0rees relacionades amb l\u2019oli d\u2019oliva (producci\u00f3, comercialitzaci\u00f3 i\/o an\u00e0lisi), aix\u00ed com al 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 del curs<\/a><\/strong><\/p>\n

Enlla\u00e7 inscripcions:\u00a0Inscripcions<\/a><\/strong><\/p>\n

 <\/p>\n\n\n\n\n\n\n
\"\"<\/td>\nPresencial<\/strong><\/p>\n

Escola Agr\u00e0ria de Mas Bov\u00e9<\/td>\n<\/tr>\n

\"\"<\/td>\nDel 11 al 27 de febrer de 2025<\/strong><\/p>\n

Dies 11, 13, 18, 20, 25 i 27 de febrer de 2025<\/td>\n<\/tr>\n

\"\"<\/td>\n16.00 a 20.00 h<\/p>\n

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

\"\"<\/td>\nDret d\u2019inscripci\u00f3 32,00 \u20ac<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n
<\/div>\n<\/div>\n

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

En el sector de l\u2019oli d\u2019oliva, \u00e9s necessari determinar i avaluar diversos par\u00e0metres de producci\u00f3. Un cop produ\u00eft, l\u2019oli es converteix en un producte alimentari amb una composici\u00f3 i qualitat \u00faniques, individuals i degradables. A causa de la baixa concentraci\u00f3 de molts compostos qu\u00edmics responsables dels seus atributs, tant positius com negatius, aquests par\u00e0metres han […]<\/p>\n","protected":false},"author":1,"featured_media":2070,"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":[115,117,1,29],"tags":[258,294,279,213,202,200,296,196,221,143,295,293],"class_list":["post-2069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fc","category-fcpatt","category-general","category-portada","tag-almassera","tag-basic-tast-oli","tag-curs-formacio-continia","tag-ea-mas-bove","tag-escola-agraria-de-mas-bove","tag-formacio","tag-irta","tag-mas-bove","tag-masbove","tag-oli","tag-organoleptic","tag-tast-oli"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts\/2069","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=2069"}],"version-history":[{"count":6,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts\/2069\/revisions"}],"predecessor-version":[{"id":2115,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/posts\/2069\/revisions\/2115"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/media\/2070"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/media?parent=2069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/categories?post=2069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/eca-masbove\/wp-json\/wp\/v2\/tags?post=2069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}