{"id":4914,"date":"2015-11-25T07:58:18","date_gmt":"2015-11-25T07:58:18","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?p=4914"},"modified":"2015-11-25T10:52:13","modified_gmt":"2015-11-25T10:52:13","slug":"workshop-irpinia-fermento-1-dicembre-2015","status":"publish","type":"post","link":"https:\/\/www.isa.cnr.it\/web\/?p=4914","title":{"rendered":"Workshop: Irpinia in Fermento 1 Dicembre 2015"},"content":{"rendered":"

Workshop conclusivo Progetto<\/span><\/h2>\n

1 Dicembre 2015, ore 10.00<\/strong><\/span><\/p>\n

\u00a0<\/strong>AULA BOTTAZZI<\/strong><\/span><\/p>\n

Istituto di Scienze dell\u2019Alimentazione, ISA-CNR<\/strong><\/span><\/p>\n

Via Roma, 64 83100 Avellino<\/strong><\/span><\/p>\n

<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\nPROGRAMMA <\/strong><\/td>\n<\/tr>\n
10:00-10:30<\/td>\nREGISTRAZIONE PARTECIPANTI<\/strong><\/td>\n<\/tr>\n
10:30-10:40<\/td>\nSALUTI ISTITUZIONALI<\/strong><\/td>\n<\/tr>\n
10:40-11.00<\/td>\nAPERTURA DEI LAVORI
\n<\/strong>Domenico Gambacorta
\n<\/strong>Presidente della Provincia di Avellino<\/td>\n<\/tr>\n
11:00-11:20<\/td>\nAnna Reale
\n<\/strong>Istituto di Scienze dell\u2019Alimentazione, CNR
\nPresentazione del Progetto \u201cIRPINIA IN FERMENTO\u201d<\/strong>\u00a0<\/strong><\/td>\n<\/tr>\n
<\/td>\nRELAZIONI SCIENTIFICHE<\/strong><\/td>\n<\/tr>\n
11:20-11:40<\/td>\nTiziana Di Renzo
\n<\/strong>Istituto di Scienze dell\u2019Alimentazione, CNR
\nCaratterizzazione tecnologica e microbiologica di madri acide irpine<\/strong>\u00a0<\/strong><\/td>\n<\/tr>\n
11:40-12:00<\/td>\nFloriana Boscaino<\/strong>Istituto di Scienze dell\u2019Alimentazione, CNR
\nCaratterizzazione della componente volatile (VOCs) di madri acidi irpine<\/strong>\u00a0<\/strong><\/td>\n<\/tr>\n
12:20-12:40<\/td>\nFilomena Nazzaro
\n<\/strong>Istituto di Scienze dell\u2019Alimentazione, CNR
\nCaratterizzazione biochimica del fagiolo di Volturara<\/strong>\u00a0<\/strong><\/td>\n<\/tr>\n
12:40-13:00<\/td>\nMaria Aponte
\n<\/strong>Dipartimento di Agraria – Universit\u00e0 degli Studi di Napoli Federico II
\nSviluppo di pane gluten-free fortificato per aggiunta di farina di fagioli e definizione di protocolli operativi per la stabilizzazione di madri acide<\/strong>\u00a0<\/strong><\/td>\n<\/tr>\n
13:00<\/td>\nCONCLUSIONI DEI LAVORI E SALUTI<\/strong><\/td>\n<\/tr>\n
13:15-14:00<\/td>\nCOLAZIONE DI LAVORO con assaggi di pani tipici irpini<\/strong>\u00a0<\/strong><\/td>\n<\/tr>\n
\u00a0<\/em>MODERA <\/em><\/strong><\/td>\n\u00a0<\/em>Annibale DISCEPOLO<\/em><\/strong> Giornalista<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
COMITATO SCIENTIFICO<\/strong><\/td>\n<\/tr>\n
Anna REALE<\/strong><\/td>\n<\/tr>\n
Tiziana DI RENZO<\/strong><\/td>\n<\/tr>\n
Filomena NAZZARO<\/strong><\/td>\n<\/tr>\n
Maria APONTE<\/strong><\/td>\n<\/tr>\n
Florinda FRATIANNI<\/strong><\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\n<\/tr>\n
COMITATO ORGANIZZATIVO<\/strong><\/td>\n<\/tr>\n
Luigi CIPRIANO<\/strong><\/td>\n<\/tr>\n
Alfonso DE GIULIO<\/strong><\/td>\n<\/tr>\n
Antonio OTTOMBRINO<\/strong><\/td>\n<\/tr>\n
Clemente MECCARIELLO<\/strong><\/td>\n<\/tr>\n
\u00a0<\/strong><\/td>\n<\/tr>\n
Segreteria organizzativa
\n<\/strong>Tel. 082534937\/08251912010
\ne-mail:progetticnr@atbconsulting.it<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\"2_Irpinia_in_fermento\"<\/p>\n

 <\/p>\n

Download Locandina<\/a><\/p>\n

Download Invito<\/a><\/p>\n

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

Workshop conclusivo Progetto 1 Dicembre 2015, ore 10.00 \u00a0AULA BOTTAZZI Istituto di Scienze dell\u2019Alimentazione, ISA-CNR Via Roma, 64 83100 Avellino<\/p>\n","protected":false},"author":2,"featured_media":4921,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[23,7,14,17,19],"tags":[26,45,232,87],"yoast_head":"\nWorkshop: Irpinia in Fermento<\/title>\n<meta name=\"description\" content=\"Workshop\" \/>\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.isa.cnr.it\/web\/?p=4914&lang=it\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Workshop: Irpinia in Fermento\" \/>\n<meta property=\"og:description\" content=\"Workshop\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.isa.cnr.it\/web\/?p=4914&lang=it\" \/>\n<meta property=\"og:site_name\" content=\"ISTITUTO DI SCIENZE DELL' ALIMENTAZIONE - 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