{"id":9800,"date":"2011-11-04T11:47:45","date_gmt":"2011-11-04T16:47:45","guid":{"rendered":"https:\/\/www.ucaldas.edu.co\/portal\/?p=9800"},"modified":"2011-11-04T11:47:45","modified_gmt":"2011-11-04T16:47:45","slug":"curso-teorico-practico-de-quesos-frescos-y-madurados","status":"publish","type":"post","link":"https:\/\/www.ucaldas.edu.co\/portal\/curso-teorico-practico-de-quesos-frescos-y-madurados\/","title":{"rendered":"Curso te\u00f3rico-pr\u00e1ctico de quesos frescos y madurados"},"content":{"rendered":"<p>Nov 24 y 25<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<table border=\"0\">\n<tbody>\n<tr>\n<td><img loading=\"lazy\" decoding=\"async\" style=\"border: 0px\" alt=\"Quesos\" src=\"http:\/\/www.ucaldas.edu.co\/images\/tmp\/quesos_frescos.jpg\" width=\"240\" height=\"150\" border=\"0\" \/><\/td>\n<td><b>Descripci\u00f3n: <\/b>evento organizado por el Facultad de Ingenier\u00eda de la U. de Caldas.<\/p>\n<p><b>Capacitador: <\/b>Edgar Yesid Achury Garz\u00f3n, experto en quesos de Food Ingredients Colombia.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><b>Inscripciones: <\/b>hasta el 22 de noviembre.<\/p>\n<p><b>Cupo: <\/b>30 personas.<\/p>\n<p><b>Intensidad: <\/b>20 horas.<\/p>\n<p><b>Horario: <\/b>este 24 y 25 de noviembre del 2011.<\/p>\n<p><b>Lugar: <\/b>Auditorio de la Unidad Tecnol\u00f3gica de Alimentos (UTA) de la U. de Caldas.<\/p>\n<p><b>Inversi\u00f3n: <\/b>$100 mil. El valor se debe consignar en la Cuenta de ahorros Davivienda #084500007558, C\u00f3digo CINOV #G8FD001.<\/p>\n<p><b>Informes: <\/b>Departamento de Ingenier\u00eda, tel\u00e9fono 878 15 00, extensi\u00f3n 13 436, o en el correo electr\u00f3nico: <a href=\"mailto:miguel.mazzeo@ucaldas.edu.co\" target=\"_blank\">miguel.mazzeo@ucaldas.edu.co<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nov 24 y 25 &nbsp; Descripci\u00f3n: evento organizado por el Facultad de Ingenier\u00eda de la U. de Caldas. Capacitador: Edgar Yesid Achury Garz\u00f3n, experto en quesos de Food Ingredients Colombia. &nbsp; Inscripciones: hasta el 22 de noviembre. Cupo: 30 personas. Intensidad: 20 horas. Horario: este 24 y 25 de noviembre del 2011. Lugar: Auditorio de [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,53],"tags":[],"class_list":["post-9800","post","type-post","status-publish","format-standard","hentry","category-actualidad","category-universidad-al-dia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Curso te\u00f3rico-pr\u00e1ctico de quesos frescos y madurados .<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ucaldas.edu.co\/portal\/curso-teorico-practico-de-quesos-frescos-y-madurados\/\" \/>\n<script type=\"application\/ld+json\" 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