{"id":16587,"date":"2026-05-13T18:56:16","date_gmt":"2026-05-13T16:56:16","guid":{"rendered":"https:\/\/agora.xtec.cat\/insdertosa\/?p=16587"},"modified":"2026-05-13T18:56:16","modified_gmt":"2026-05-13T16:56:16","slug":"lalumnat-participa-en-el-desenvolupament-dun-hummus-innovador-amb-espirulina-fresca-dins-del-projecte-innova-fp","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insdertosa\/general\/lalumnat-participa-en-el-desenvolupament-dun-hummus-innovador-amb-espirulina-fresca-dins-del-projecte-innova-fp\/","title":{"rendered":"L\u2019alumnat participa en el desenvolupament d\u2019un hummus innovador amb espirulina fresca dins del projecte Innova FP"},"content":{"rendered":"<p>L\u2019alumnat del cicle de 1\u00ba de Direcci\u00f3 de Cuina en un projecte d\u2019innovaci\u00f3 emmarcat dins del programa Innova FP, centrat en el desenvolupament d\u2019un hummus elaborat amb espirulina fresca amb possibilitats reals de comercialitzaci\u00f3.<\/p>\n<p>El projecte t\u00e9 com a objectiu treballar en la creaci\u00f3 d\u2019un producte innovador, saludable i viable per al mercat actual, integrant processos reals d\u2019investigaci\u00f3, formulaci\u00f3 i desenvolupament alimentari dins l\u2019aula taller. Durant les diferents sessions, l\u2019alumnat participa activament en totes les fases del proc\u00e9s: selecci\u00f3 d\u2019ingredients, elaboraci\u00f3 de mostres, ajust de receptes, tastos organol\u00e8ptics i estudi de la conservaci\u00f3 del producte.<\/p>\n<p>Una de les l\u00ednies principals de treball se centra en la incorporaci\u00f3 d\u2019espirulina fresca com a ingredient funcional i diferenciador. Aquesta microalga destaca pel seu alt valor nutricional i per les seves possibilitats gastron\u00f2miques, fet que converteix el projecte en una experi\u00e8ncia d\u2019aprenentatge molt vinculada a les noves tend\u00e8ncies de l\u2019alimentaci\u00f3 saludable i sostenible.<\/p>\n<p>Actualment s\u2019estan realitzant diferents proves de formulaci\u00f3 per millorar aspectes com:<\/p>\n<ul>\n<li>la textura,<\/li>\n<li>l\u2019estabilitat,<\/li>\n<li>el sabor,<\/li>\n<li>la conservaci\u00f3,<\/li>\n<li>i l\u2019equilibri organol\u00e8ptic del producte.<\/li>\n<\/ul>\n<p>Entre les proves desenvolupades, s\u2019est\u00e0 investigant l\u2019\u00fas de diferents acidificants alimentaris per substituir parcialment el suc de llimona i estudiar-ne el comportament durant la conservaci\u00f3 refrigerada. Les diferents mostres elaborades tamb\u00e9 s\u2019han enviat a l\u2019Institut del Montsi\u00e0, on es realitzaran an\u00e0lisis microbiol\u00f2giques, estudis de color i proves de durabilitat per obtenir dades objectives sobre l\u2019evoluci\u00f3 del producte.<\/p>\n<p>Aquest projecte permet a l\u2019alumnat apropar-se a un entorn de treball molt similar al d\u2019un departament real d\u2019R+D alimentari, desenvolupant compet\u00e8ncies relacionades amb la innovaci\u00f3, la seguretat aliment\u00e0ria, el treball en equip i la creativitat gastron\u00f2mica.<\/p>\n<p>Amb iniciatives com aquesta, el centre continua apostant per una formaci\u00f3 professional connectada amb la realitat del sector alimentari, fomentant projectes innovadors amb aplicaci\u00f3 pr\u00e0ctica i potencial de futur.<\/p>\n<p><a href=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-13-at-10.35.07.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-16588\" src=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-13-at-10.35.07-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a> <a href=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-11-at-18.55.52.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-16589\" src=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-11-at-18.55.52-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a> <a href=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-11-at-18.55.39.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-16590\" src=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-11-at-18.55.39-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a> <a href=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-05-at-21.04.18.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-16591\" src=\"https:\/\/agora.xtec.cat\/insdertosa\/wp-content\/uploads\/usu144\/2026\/05\/WhatsApp-Image-2026-05-05-at-21.04.18-150x150.jpeg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019alumnat del cicle de 1\u00ba de Direcci\u00f3 de Cuina en un projecte d\u2019innovaci\u00f3 emmarcat dins del programa Innova FP, centrat en el desenvolupament d\u2019un hummus elaborat amb espirulina fresca amb possibilitats reals de comercialitzaci\u00f3. El projecte t\u00e9 com a objectiu treballar en la creaci\u00f3 d\u2019un producte innovador, saludable i viable per al mercat actual, integrant [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":16591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","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":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-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":"","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-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":"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":""},"mobile":{"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":""}},"footnotes":""},"categories":[74,1,29],"tags":[],"class_list":["post-16587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-departaments","category-general","category-portada"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/16587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/comments?post=16587"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/16587\/revisions"}],"predecessor-version":[{"id":16592,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/posts\/16587\/revisions\/16592"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media\/16591"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/media?parent=16587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/categories?post=16587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/insdertosa\/wp-json\/wp\/v2\/tags?post=16587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}