{"id":43850,"date":"2018-10-23T23:04:51","date_gmt":"2018-10-23T23:04:51","guid":{"rendered":"https:\/\/www.ucaldas.edu.co\/portal\/?p=43850"},"modified":"2018-10-23T23:04:51","modified_gmt":"2018-10-23T23:04:51","slug":"u-de-caldas-presente-en-decimo-cuarto-congreso-internacional-de-ciencia-y-tecnologia-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.ucaldas.edu.co\/portal\/u-de-caldas-presente-en-decimo-cuarto-congreso-internacional-de-ciencia-y-tecnologia-de-alimentos\/","title":{"rendered":"U. de Caldas presente en D\u00e9cimo Cuarto  Congreso Internacional de Ciencia y Tecnolog\u00eda de alimentos"},"content":{"rendered":"<p style=\"text-align: center;\">GANARON PRIMER PUESTO DEL PREMIO DE LA ASOCIACI\u00d3N<\/p>\n<p style=\"text-align: center;\"><strong>U. de Caldas presente en D\u00e9cimo Cuarto Congreso Internacional de Ciencia y Tecnolog\u00eda de alimentos<\/strong><\/p>\n<p style=\"text-align: right;\">23\/10\/2018<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43842 aligncenter\" src=\"https:\/\/www.ucaldas.edu.co\/portal\/wp-content\/uploads\/2018\/10\/Premio-CONACTA-2018-compressor.jpg\" alt=\"\" width=\"700\" height=\"400\" srcset=\"https:\/\/www.ucaldas.edu.co\/portal\/wp-content\/uploads\/2018\/10\/Premio-CONACTA-2018-compressor.jpg 700w, https:\/\/www.ucaldas.edu.co\/portal\/wp-content\/uploads\/2018\/10\/Premio-CONACTA-2018-compressor-300x171.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Luz Mary Montes Ram\u00edrez, <strong>docente del programa de Ingenier\u00eda de Alimentos de la Universidad de Caldas, junto a los estudiantes<\/strong> Jorge Hern\u00e1n Cort\u00e9s, Yeison Franco, Yuly Andrea Arango y Sebastian Berm\u00fadez, miembros del Semillero SingBio adscrito al Grupo de Investigaci\u00f3n GruCalPro y la L\u00ednea de Seguridad y Soberan\u00eda Alimentaria, <strong>participaron en el XIV Congreso Internacional de Ciencia y Tecnolog\u00eda de alimentos: Innovaci\u00f3n e integraci\u00f3n en la Cadena Agroalimentaria, que tuvo lugar recientemente en Bogot\u00e1.<\/strong><\/p>\n<p><!--more--><\/p>\n<p>Durante el <strong>evento ganaron el primer puesto del III Premio de la Asociaci\u00f3n Colombiana de Ciencia y Tecnolog\u00eda a la Investigaci\u00f3n<\/strong> (ACTA), el cual fue\u00a0 otorgado por la Bright Science Brighter Living (DSM), con el trabajo de Investigaci\u00f3n titulado <em>Evaluaci\u00f3n de la viabilidad del bacillus coagulans atcc\u00ae-7050 encapsulado en polvo soluble de zumo de naranja<\/em>, por su originalidad, novedad y valor cient\u00edfico.<\/p>\n<p>&nbsp;<\/p>\n<p>El <strong>objetivo del proyecto fue desarrollar un producto alimenticio natural y funcional soluble a base de fruta de zumo de naranja, formulado con sustancias probi\u00f3ticas y prebi\u00f3ticos<\/strong>, que podr\u00edan favorecer a la poblaci\u00f3n infantil y adultos mayores en la regeneraci\u00f3n permanente del tracto gastrointestinal, como medida preventiva al evitar el desarrollo de enfermedad diarreica aguda (EDA) que tanto padecen estos grupos poblacionales.<\/p>\n<p>&nbsp;<\/p>\n<p>Es de anotar que dicho proyecto fue dise\u00f1ado como una actividad componente del convenio institucional entre la Universidad de Caldas y el Banco Arquidioces\u00e1no de Alimentos de Manizales, para beneficio de comunidades vulnerables de la regi\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Informes: <\/strong>Oficina de Comunicaciones y Prensa U. de Caldas, tel\u00e9fono 878 15 00 extensi\u00f3n 12 167.<\/p>\n<p><strong>Redacci\u00f3n:<\/strong> Margarita Laverde<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>GANARON PRIMER PUESTO DEL PREMIO DE LA ASOCIACI\u00d3N U. de Caldas presente en D\u00e9cimo Cuarto Congreso Internacional de Ciencia y Tecnolog\u00eda de alimentos 23\/10\/2018 Luz Mary Montes Ram\u00edrez, docente del programa de Ingenier\u00eda de Alimentos de la Universidad de Caldas, junto a los estudiantes Jorge Hern\u00e1n Cort\u00e9s, Yeison Franco, Yuly Andrea Arango y Sebastian Berm\u00fadez, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":43842,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,53,243],"tags":[73,130,171,642,1157],"class_list":["post-43850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad","category-universidad-al-dia","category-ucaldas-acreditada","tag-proyeccion","tag-ciencia","tag-congreso","tag-tecnologia","tag-alimentos"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>U. de Caldas presente en D\u00e9cimo Cuarto Congreso Internacional de Ciencia y Tecnolog\u00eda de alimentos .<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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