INTERIOR PRODUCTS OF TUSCIA: PROCESSING AND PRESERVATION (Q1993040): Difference between revisions
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(Created claim: summary (P836): LINE 1FASE 1 — TRAINING FOR PLENARY LINE 1-100 PHASE 2 — TRAINING COURSE LINE 1-120FASE 3 — - P.M. — ACCOMPANYING LINE 1-15 HOURS X 14 ALLIEVINARIES: 14A TOTAL OF 235 OBJECTIVES OF THE COURSE WILL ACCOMPANY THE STUDENTS IN THE VARIOUS STAGES OF THE AGRI-FOOD PRODUCTION PROCESS, TO ALLOW THE VARIOUS STAGES OF THE PRODUCTION PROCESS AGROALIMENTAR-SAER TO USE THE VARIOUS STAGES OF THE PRODUCTION PROCESS AGROALIMENTARRE-SAER TO USE THE MACHINES AND...) |
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Revision as of 05:34, 24 March 2020
Project in Italy financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INTERIOR PRODUCTS OF TUSCIA: PROCESSING AND PRESERVATION |
Project in Italy financed by DG Regio |
Statements
26,346.32 Euro
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50,666.0 Euro
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52.0 percent
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3 April 2019
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3 June 2020
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ENGIM SAN PAOLO GIUSEPPINI DEL MURIALDO
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42°25'0.62"N, 12°6'18.40"E
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LINEA 1FASE 1 - FORMAZIONE D'AULA LINEA 1 - ORE 100 FASE 2 - STAGE FORMATIVO LINEA 1 - ORE 120FASE 3 - ACCOMPAGNAMENTO IN USCITA LINEA 1 - 15 ORE X 14 ALLIEVIDESTINATARI: 14PER UN TOTALE DI 235 OREOBIETTIVO DEL CORSO SARÃ ACCOMPAGNARE GLI ALLIEVI A-MIGLIORARE LA QUALITÃ DEI PRODOTTI NELLE DIVERSE FASI DEL PROCESSO PRODUTTIVO AGROALIMENTARE,-GESTIRE LE DIVERSE FASI DEL PROCESSO PRODUTTIVO AGRO-ALIMENTARE-SAPER UTILIZZARE MACCHINE E STRUMENTI PROPRI DEGLI SPECIFICI AMBITI E CICLI DI LAVORAZIONE IN COOPERAZIONE,-PROMUOVERE I PRODOTTI LOCALI DI QUALITÃ E VALORIZZARE IL LORO LEGAME CON IL TERRITORIO-FAVORIRE PER I DESTINATARI L'ACQUISIZIONE DI COMPETENZE E PROFESSIONALITÃ NEL CAMPO AGROALIMENTARE,-SAPER INDIVIDUARE LE DIVERSE FASI DEL PROCESSO PRODUTTIVO AGRO-ALIMENTARE IN RIFERIMENTO ALLE PRODUZIONI TIPICHE E DEI BIODISTRETTI DELLA TUSCIA, ALLA ECOSOSTENIBILITÃ ED ALLA VALORIZZAZIONE DELLE FILIERE AGRICOLE LOCALI. CON QUESTO PERCORSO ENGIM INTENDE INNANZITUTTO FORMARE FIGURE CHE (Italian)
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LINE 1FASE 1 — TRAINING FOR PLENARY LINE 1-100 PHASE 2 — TRAINING COURSE LINE 1-120FASE 3 — - P.M. — ACCOMPANYING LINE 1-15 HOURS X 14 ALLIEVINARIES: 14A TOTAL OF 235 OBJECTIVES OF THE COURSE WILL ACCOMPANY THE STUDENTS IN THE VARIOUS STAGES OF THE AGRI-FOOD PRODUCTION PROCESS, TO ALLOW THE VARIOUS STAGES OF THE PRODUCTION PROCESS AGROALIMENTAR-SAER TO USE THE VARIOUS STAGES OF THE PRODUCTION PROCESS AGROALIMENTARRE-SAER TO USE THE MACHINES AND TOOLS SPECIFIC TO THE SPECIFIC SECTORS AND WORKING CYCLES IN COOPERATION, TO PROMOTE LOCAL QUALITY PRODUCTS AND TO ENHANCE THEIR LINKS WITH THE AGRI-FOOD SECTOR, TO IDENTIFY THE VARIOUS STAGES OF THE AGRI-FOOD PRODUCTION PROCESS IN RELATION TO THE TYPICAL PRODUCTION AND BIODISTRICTS OF TUSCIA, TO ECOSOENBILITY AND TO PROMOTE THE USE OF LOCAL AGRICULTURAL SECTORS. IN THIS WAY, ENGIM AIMS FIRST AND FOREMOST TO SHAPE FIGURES THAT: (English)
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Identifiers
F84J19001310009
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