{"id":3231,"date":"2022-07-17T14:06:56","date_gmt":"2022-07-17T14:06:56","guid":{"rendered":"https:\/\/wp.ull.es\/aenogas\/?p=3231"},"modified":"2022-07-17T14:06:56","modified_gmt":"2022-07-17T14:06:56","slug":"la-catedra-de-agroturismo-de-canarias-culmina-el-curso-de-elaboracion-y-analisis-sensorial-de-quesos","status":"publish","type":"post","link":"https:\/\/wp.ull.es\/aenogas\/2022\/07\/17\/la-catedra-de-agroturismo-de-canarias-culmina-el-curso-de-elaboracion-y-analisis-sensorial-de-quesos\/","title":{"rendered":"La C\u00e1tedra de Agroturismo de Canarias culmina el curso de elaboraci\u00f3n y an\u00e1lisis sensorial de quesos"},"content":{"rendered":"\n<p><strong>Con el desarrollo de esta formaci\u00f3n, se contin\u00faa en la senda de la valorizaci\u00f3n de los quesos del archipi\u00e9lago, fomentando la riqueza de zonas rurales y la mejora de la econom\u00eda local<\/strong><\/p>\n\n\n\n<p>La primera edici\u00f3n del Curso de Especialista en Elaboraci\u00f3n y An\u00e1lisis Sensorial de Quesos, impartido por la C\u00e1tedra de Agroturismo y Enoturismo de Canarias del Instituto Canario de Calidad Agroalimentaria y de la Universidad de La Laguna finaliz\u00f3 este s\u00e1bado con una duraci\u00f3n de 168 horas.\u00a0<\/p>\n\n\n\n<p>Este curso ha estado integrado por cuatro m\u00f3dulos, origen y caracterizaci\u00f3n de la materia prima, elaboraci\u00f3n y producci\u00f3n de productos l\u00e1cteos, metodolog\u00eda del an\u00e1lisis sensorial de quesos, y an\u00e1lisis sensorial de quesos de origen de las Islas Canarias, desarroll\u00e1ndose de manera online y presencial.&nbsp;<\/p>\n\n\n\n<p>Veintitr\u00e9s alumnos y alumnas procedentes de Tenerife, Gran Canaria, Fuerteventura, La Palma, El Hierro y La Gomera han accedido a esta formaci\u00f3n especializada, que ha contado con la participaci\u00f3n de treinta docentes entre los que destacan profesionales del sector y t\u00e9cnicos de los Consejos Reguladores, entes asociativos y de diferentes administraciones.&nbsp;<\/p>\n\n\n\n<p>Con el desarrollo de esta formaci\u00f3n, se contin\u00faa en la senda de la valorizaci\u00f3n de los quesos del archipi\u00e9lago, que en muchos casos tiene una funci\u00f3n social fomentando la riqueza de zonas rurales de nuestras islas y la mejora de la econom\u00eda local, afirm\u00f3 el subdirector de la C\u00e1tedra Gabriel Santos.&nbsp;<\/p>\n\n\n\n<p>El curso se enmarca dentro de las actividades de la C\u00e1tedra de Agroturismo y Enoturismo de Canarias, que impulsa un plan relacionado con la formaci\u00f3n, investigaci\u00f3n y promoci\u00f3n de la industria quesera en Canarias, contando para ello con el patrocinio del Instituto Canario de Calidad Agroalimentaria.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La primera edici\u00f3n del Curso de Especialista en Elaboraci\u00f3n y An\u00e1lisis Sensorial de Quesos, impartido por la C\u00e1tedra de Agroturismo y Enoturismo de Canarias del Instituto Canario de Calidad Agroalimentaria y de la Universidad de La Laguna finaliz\u00f3 este s\u00e1bado con una duraci\u00f3n de 168 horas. <\/p>\n<div class=\"read-more\"><a href=\"https:\/\/wp.ull.es\/aenogas\/2022\/07\/17\/la-catedra-de-agroturismo-de-canarias-culmina-el-curso-de-elaboracion-y-analisis-sensorial-de-quesos\/\">Leer m\u00e1s \u203a<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":227,"featured_media":3232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,1],"tags":[12,24,34,6],"class_list":["post-3231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-sin-categoria","tag-agroturismoull","tag-quesos","tag-quesosull","tag-universidad-de-la-laguna"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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