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BEGIN:VCALENDAR VERSION:2.0 PRODID: -//FAPESP//SPSAS//EN METHOD:REQUEST BEGIN:VEVENT DTSTART:20170925T080000 DTEND:20171004T180000 SUMMARY:São Paulo School of Advanced Science on Reverse Engineering of Processed Foods LOCATION:Faculdade de Engenharia de Alimentos/Unicamp DESCRIPTION:

The school aims at providing an opportunity for graduate students as well as young researchers, from Brazil and abroad, to get together and attend talks on current topics of Food Design.

The course will address the epidemiological considerations, Pros and Cons of processed foods and the recent improvements, potentiality and limitations in the assessment of nutrients, ingredients, additives and processes of present-day foods.

New strategies to increase satiating and to improve nutrient/nutraceutical bioavailability will be pointed.

Regular graduate students (master or doctoral candidates) at recognized graduate programs and post-doctoral researchers will be eligible (proof of enrolment for students and letter of post-doctoral acceptance for post-docs will be necessary). Young researchers, having received their doctoral degrees no longer than 5 years before October 2017, will also qualify.

Candidates that do not completely fill out the form or do not provide all the necessary documents will not be considered in the selection process. Up to 100 candidates will be selected for the course – about 50% from Brazil and 50% from other countries.

The official language of the course will be English. Site: https://www.espca.extensao.fea.unicamp.br/UID:20240328T155355-739650925 SEQUENCE:0 DTSTAMP:20240328T155355 END:VEVENT BEGIN:VEVENT DTSTART:20170420T080000 DTEND:20170515T180000 SUMMARY:Registration deadline - São Paulo School of Advanced Science on Reverse Engineering of Processed Foods LOCATION:Faculdade de Engenharia de Alimentos/Unicamp DESCRIPTION:

The school aims at providing an opportunity for graduate students as well as young researchers, from Brazil and abroad, to get together and attend talks on current topics of Food Design.

The course will address the epidemiological considerations, Pros and Cons of processed foods and the recent improvements, potentiality and limitations in the assessment of nutrients, ingredients, additives and processes of present-day foods.

New strategies to increase satiating and to improve nutrient/nutraceutical bioavailability will be pointed.

Regular graduate students (master or doctoral candidates) at recognized graduate programs and post-doctoral researchers will be eligible (proof of enrolment for students and letter of post-doctoral acceptance for post-docs will be necessary). Young researchers, having received their doctoral degrees no longer than 5 years before October 2017, will also qualify.

Candidates that do not completely fill out the form or do not provide all the necessary documents will not be considered in the selection process. Up to 100 candidates will be selected for the course – about 50% from Brazil and 50% from other countries.

The official language of the course will be English. Site: https://www.espca.extensao.fea.unicamp.br/UID:20240328T155355-708778962 SEQUENCE:0 DTSTAMP:20240328T155355 END:VEVENT END:VCALENDAR