{"id":18340,"date":"2026-05-21T17:05:16","date_gmt":"2026-05-21T15:05:16","guid":{"rendered":"https:\/\/agora.xtec.cat\/insmontsia\/?p=18340"},"modified":"2026-05-21T17:05:18","modified_gmt":"2026-05-21T15:05:18","slug":"innovacio-amb-espirulina-als-projectes-finals-depa","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/insmontsia\/general\/innovacio-amb-espirulina-als-projectes-finals-depa\/","title":{"rendered":"Innovaci\u00f3 amb espirulina als projectes finals d\u2019EPA"},"content":{"rendered":"\n

En el marc del projecte ESPIRULINA<\/strong> que s\u2019est\u00e0 desenvolupant al centre, l\u2019alumnat del CFGM d\u2019Elaboraci\u00f3 de Productes Alimentaris (EPA)<\/strong> ha incorporat aquest ingredient innovador en alguns dels seus projectes finals.<\/p>\n\n\n\n

Aprofitant les propietats nutricionals i el potencial tecnol\u00f2gic de l\u2019espirulina, diverses alumnes han treballat en l\u2019elaboraci\u00f3 de productes alimentaris innovadors combinant tradici\u00f3 i noves tend\u00e8ncies del sector.<\/p>\n\n\n\n

Una de les propostes ha consistit en la incorporaci\u00f3 d\u2019espirulina a la xocolata blanca<\/strong>, explorant noves combinacions de color, sabor i valor nutricional.<\/p>\n\n\n\n

D\u2019altra banda, una altra alumna ha desenvolupat una versi\u00f3 innovadora del panellet tradicional de xocolata<\/strong>, incorporant-hi espirulina com a ingredient diferenciador dins de la recepta.<\/p>\n\n\n\n

Aquestes elaboracions permeten a l\u2019alumnat aplicar coneixements relacionats amb la formulaci\u00f3 de productes, les propietats funcionals dels ingredients i el desenvolupament de noves propostes aliment\u00e0ries adaptades a les tend\u00e8ncies actuals del mercat.<\/p>\n\n\n\n

Aquesta activitat posa en valor la creativitat, la innovaci\u00f3 i l\u2019aprenentatge pr\u00e0ctic dins de la formaci\u00f3 professional, connectant els projectes d\u2019aula amb ingredients emergents i amb les noves oportunitats del sector alimentari.<\/p>\n\n\n\n

Projecte ESPIRULINA \u2013 Pla de mesures 2025-2026 (InnovaFP)<\/strong>
<\/strong>Finan\u00e7at pel Ministerio de Educaci\u00f3n, Formaci\u00f3n Profesional y Deportes i cofinan\u00e7at per la Uni\u00f3 Europea.<\/strong><\/p>\n\n\n\n

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

En el marc del projecte ESPIRULINA que s\u2019est\u00e0 desenvolupant al centre, l\u2019alumnat del CFGM d\u2019Elaboraci\u00f3 de Productes Alimentaris (EPA) ha incorporat aquest ingredient innovador en alguns dels seus projectes finals. Aprofitant les propietats nutricionals i el potencial tecnol\u00f2gic de l\u2019espirulina, diverses alumnes han treballat en l\u2019elaboraci\u00f3 de productes alimentaris innovadors combinant tradici\u00f3 i noves tend\u00e8ncies […]<\/p>\n","protected":false},"author":57,"featured_media":18345,"comment_status":"closed","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":"","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-4)","background-image":"","background-repeat":"repeat","background-position":"center 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