{"id":14778,"date":"2018-03-14T11:46:35","date_gmt":"2018-03-14T10:46:35","guid":{"rendered":"https:\/\/www.qualityfry.com\/qualityfry-en-la-universidad-complutense-de-madrid-fritura-4-0-en-las-jornadas-sobre-nutricion-practica\/"},"modified":"2021-03-01T10:55:29","modified_gmt":"2021-03-01T09:55:29","slug":"qualityfry-en-la-universidad-complutense-de-madrid-fritura-4-0-en-las-jornadas-sobre-nutricion-practica","status":"publish","type":"post","link":"https:\/\/www.qualityfry.com\/en\/qualityfry-en-la-universidad-complutense-de-madrid-fritura-4-0-en-las-jornadas-sobre-nutricion-practica\/","title":{"rendered":"QUALITYFRY en la Universidad Complutense de Madrid: fritura 4.0 en las Jornadas Sobre Nutrici\u00f3n Pr\u00e1ctica"},"content":{"rendered":"

\u00a0La fritura 4.0: innovaci\u00f3n, tecnolog\u00eda y automatizaci\u00f3n para la salud y la sostenibilidad<\/em>, es el t\u00edtulo de la ponencia que Roc\u00edo Teruel Guti\u00e9rrez, R&D Food Product de Qualityfry,<\/strong> ofrecer\u00e1 el mi\u00e9rcoles 11 de abril a las 10.00 h<\/strong> en las XXII Jornadas Sobre Nutrici\u00f3n Pr\u00e1ctica<\/strong><\/a> que se celebrar\u00e1n dentro de la pr\u00f3xima edici\u00f3n del XII<\/strong> Congreso Internacional de Nutrici\u00f3n, Alimentaci\u00f3n y Diet\u00e9tica<\/strong>. Tanto las Jornadas como el Congreso se llevar\u00e1n a cabo en la Facultad de Medicina de la Universidad Complutense de Madrid.<\/strong><\/p>\n

<\/p>\n

La tecnolog\u00eda de QualityFry llega a la Universidad Complutense de Madrid <\/strong><\/h6>\n

Las Jornadas Sobre Nutrici\u00f3n Pr\u00e1ctica<\/strong> y el XII Congreso de Nutrici\u00f3n<\/strong>, convocados de forma paralela los d\u00edas 11 y 12 de abril en la UCM, son un punto de encuentro para prestigiosos expertos a nivel nacional e internacional en el \u00e1mbito de la alimentaci\u00f3n, la salud y el bienestar. Organizados por SPRIM, la Sociedad Espa\u00f1ola de Diet\u00e9tica y Ciencias de la Alimentaci\u00f3n (SEDCA) y la Fundaci\u00f3n de Alimentaci\u00f3n Saludable, se consolidan como los eventos m\u00e1s destacados en este campo, reuniendo en su pasada edici\u00f3n a 49 ponentes y cerca de 800 profesionales de 14 pa\u00edses<\/strong>.<\/p>\n

\"fritura<\/p>\n

QualityFry. Fritura 4.0: innovaci\u00f3n, tecnolog\u00eda y automatizaci\u00f3n para la salud y la sostenibilidad<\/strong><\/h6>\n

En las diversas mesas redondas que tendr\u00e1n lugar durante la Jornadas de 2018, se discutir\u00e1n temas de actualidad<\/strong> como la relaci\u00f3n entre nutrici\u00f3n y gen\u00f3mica, el impacto de los alimentos ultraprocesados<\/em> en el desarrollo de enfermedades, la sensibilidad al gluten no cel\u00edaca, la prevenci\u00f3n del riesgo cardiovascular o las evidencias de la Dieta\u00a0Mediterr\u00e1nea en la prevenci\u00f3n del c\u00e1ncer<\/strong>, todo ello desde el punto de vista de la alimentaci\u00f3n y los h\u00e1bitos de vida saludables<\/strong>.<\/p>\n

La importancia de una dieta saludable dentro el sector de la hosteler\u00eda y la restauraci\u00f3n<\/strong> tendr\u00e1 su espacio dentro de este encuentro cient\u00edfico. En la conferencia La fritura 4.0: innovaci\u00f3n, tecnolog\u00eda y automatizaci\u00f3n para la salud y la sostenibilidad<\/em><\/strong>, Roc\u00edo Teruel -R&D Food Product de QualityFry-<\/strong> centrar\u00e1 su exposici\u00f3n sobre las innovaciones t\u00e9cnicas<\/strong> que hacen que la freidora autom\u00e1tica <\/strong>Fast Chef Elite<\/strong><\/a> mejore la calidad de la fritura <\/strong>en el sector foodservice<\/em>, sin emisi\u00f3n de humos ni olores<\/strong>, reduciendo la huella ecol\u00f3gica<\/strong> en los procesos de cocina y adem\u00e1s, evitando riesgos para el equipo de trabajo.<\/p>\n

Tecnolog\u00eda EcoFry<\/strong><\/h6>\n

Desde el punto de vista cient\u00edfico se explicar\u00e1 c\u00f3mo esta freidora con <\/strong>tecnolog\u00eda ecofry<\/strong><\/a> consigue una gesti\u00f3n eficaz de los recursos, tanto en lo relativo al producto, ya que el consumo de aceite disminuye en un 37%<\/strong> al ser una m\u00e1quina cerrada y compacta<\/strong> que no deja pasar luz ni apenas ox\u00edgeno; as\u00ed como en electricidad: el gasto el\u00e9ctrico se reduce en m\u00e1s de un 24% con respecto a una freidora tradicional.<\/p>\n

La tecnolog\u00eda ecofry<\/strong> centrada en obtener una fritura sana, segura y sostenible<\/strong>, ha sido reconocida por la Comisi\u00f3n Europea<\/strong> con el Sello de Excelencia<\/strong><\/a> y es beneficiaria de los fondos del proyecto Instrumento PYME<\/strong><\/a> (SME Instrument) Fase 2 dentro Programa Marco de Investigaci\u00f3n e Innovaci\u00f3n Horizonte 2020<\/strong>.<\/p>\n

HORECA: equipamiento de hosteler\u00eda energ\u00e9ticamente eficiente<\/strong><\/h6>\n

M\u00e9dicos, enfermeros, nutricionistas-dietistas, investigadores y dem\u00e1s profesionales de la Salud podr\u00e1n conocer de primera mano los cambios que est\u00e1 experimentando el canal HORECA<\/strong> en t\u00e9rminos de consumo saludable<\/strong>, y la sensibilidad de los diferentes actores de la restauraci\u00f3n, entre ellos los creadores de equipamiento, alineados cada vez m\u00e1s con propuestas gastron\u00f3micas sanas y con soluciones para alergias e intolerancias alimenticias.<\/p>\n

C\u00f3mo participar en las Jornadas<\/h6>\n

XXII Jornadas de Nutrici\u00f3n Pr\u00e1ctica<\/strong>
\n XII Congreso Internacional de Nutrici\u00f3n, Alimentaci\u00f3n y Diet\u00e9tica<\/strong>
\n\u00a0D\u00edas:<\/strong> 11 y 12 de abril de 2018
\nHorario:<\/strong> 9.30 h -19.00 h
\nLugar:<\/strong> Gran Anfiteatro Ram\u00f3n y Cajal
\nFacultad de Medicina de la Universidad Complutense de Madrid
\nPabell\u00f3n central. Planta baja. Plaza de Ram\u00f3n y Cajal, s\/n. 28040 – MADRID<\/p>\n

Puedes consultar m\u00e1s informaci\u00f3n as\u00ed como la forma de inscripci\u00f3n en su web<\/strong>\u00a0www.nutricionpractica.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0La fritura 4.0: innovaci\u00f3n, tecnolog\u00eda y automatizaci\u00f3n para la salud y la sostenibilidad, es el t\u00edtulo de la ponencia que Roc\u00edo Teruel Guti\u00e9rrez, R&D Food Product de Qualityfry, ofrecer\u00e1 el mi\u00e9rcoles 11 de abril a las 10.00 h en las XXII Jornadas Sobre Nutrici\u00f3n Pr\u00e1ctica que se celebrar\u00e1n dentro de la pr\u00f3xima edici\u00f3n del XII<\/p>\n

READ MORE<\/a><\/div>\n","protected":false},"author":1,"featured_media":14779,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[369,354,370,254],"class_list":["post-14778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-en","tag-best-practices-for-frying","tag-fryers-for-the-horeca-sector","tag-frying-and-health","tag-jornadas-de-nutricion","blog-item"],"yoast_head":"\nQUALITYFRY en la Universidad Complutense de Madrid: fritura 4.0 en las Jornadas Sobre Nutrici\u00f3n Pr\u00e1ctica - QualityFry<\/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.qualityfry.com\/en\/qualityfry-en-la-universidad-complutense-de-madrid-fritura-4-0-en-las-jornadas-sobre-nutricion-practica\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"QUALITYFRY en la Universidad Complutense de Madrid: fritura 4.0 en las Jornadas Sobre Nutrici\u00f3n Pr\u00e1ctica - 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