GLUTEN-FREE BREAD AND PIZZA FOR INNOVATIVE COMPANIES – ED. 4 (Q1958217)
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Project Q1958217 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | GLUTEN-FREE BREAD AND PIZZA FOR INNOVATIVE COMPANIES – ED. 4 |
Project Q1958217 in Italy |
Statements
1,791.0 Euro
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3,582.0 Euro
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50.0 percent
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21 December 2016
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18 August 2017
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16 April 2017
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CENTRO FORMAZIONE PROFESSIONALE CIVIDALE - SOCIETA' COOPERATIVA SOCIALE
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Q258533 (Deleted Item)
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46°4'31.80"N, 13°16'51.67"E
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IL PRESENTE CORSO SI PROPONE DI FORNIRE E AGGIORNARE LE CONOSCENZE TECNICHE SULLA TEMATICA DEL 'GLUTEN FREE'. IL CORSO, REALIZZATO IN COLLABORAZIONE CON L'AIC DEL FVG (ASSOCIAZIONE ITALIANA CELIACHIA), SI PROPONE DI INNOVARE I PROCESSI PRODUTTIVI NELLE AZIENDE CHE OPERANO NEL SETTORE ALIMENTARE AL FINE DI RISPONDERE ADEGUATAMENTE ALLE NUOVE ESIGENZE E RICHIESTE DEI CONSUMATORI. L'AIC, INOLTRE, POTRÃ FORNIRE INDICAZIONI UTILI SUL PANORAMA DELLE CERTIFICAZIONI ALIMENTARI IN QUANTO PROPRIETARIO DEL MARCHIO 'SPIGA BARRATA' CHE CERTIFICA I PRODOTTI 'GLUTEN FREE' E AIUTA AD EVIDENZIARE AL CONSUMATORE CELIACO L'IDONEITÃ DEL PRODOTTO RISPETTO ALLE SUE ESIGENZE ALIMENTARI. IL TARGET A CUI SI RIFERISCE IL CORSO SI IDENTIFICA IN LAVORATORI DIPENDENTI DI IMPRESE DELLA REGIONE E DISOCCUPATI CHE VOGLIONO ACQUISIRE CONOSCENZE APPROFONDITE E COMPETENZE TECNOLOGICHE SULLA PRODUZIONE 'GLUTEN FREE' APPLICATA AI PRODOTTI DI PIZZERIA E PANETTERIA IL CORSO CONSENTIRÃ INFATTI ALLE PERSONE OCCUPATE DI (Italian)
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THIS COURSE AIMS TO PROVIDE AND UPDATE THE TECHNICAL KNOWLEDGE ON THE THEME OF ‘GLUTEN FREE’. THE COURSE, CARRIED OUT IN COLLABORATION WITH THE AIC OF THE FVG (ITALIAN ASSOCIATION CELIAC DISEASE), AIMS TO INNOVATE THE PRODUCTION PROCESSES IN COMPANIES OPERATING IN THE FOOD SECTOR IN ORDER TO RESPOND ADEQUATELY TO THE NEW NEEDS AND DEMANDS OF CONSUMERS. THE AIC, MOREOVER, CAN PROVIDE USEFUL INFORMATION ON THE PANORAMA OF FOOD CERTIFICATIONS AS OWNER OF THE BRAND ‘SPIGA BARRATA’ THAT CERTIFIES THE PRODUCTS ‘GLUTEN FREE’ AND HELPS TO HIGHLIGHT TO THE CELIAC CONSUMER THE SUITABILITY OF THE PRODUCT IN RELATION TO ITS FOOD NEEDS. THE TARGET TO WHICH THE COURSE REFERS IS IDENTIFIED IN EMPLOYEES OF COMPANIES OF THE REGION AND UNEMPLOYED WHO WANT TO ACQUIRE IN-DEPTH KNOWLEDGE AND TECHNOLOGICAL SKILLS ON THE PRODUCTION ‘GLUTEN FREE’ APPLIED TO PRODUCTS OF PIZZERIA AND BAKERY THE COURSE WILL IN FACT ALLOW THE PEOPLE IN EMPLOYMENT OF (English)
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CE COURS VISE À FOURNIR ET À METTRE À JOUR LES CONNAISSANCES TECHNIQUES SUR LE THÈME «SANS GLUTEN». LE COURS, RÉALISÉ EN COLLABORATION AVEC L’AIC DE FVG (ASSOCIATION ITALIENNE CŒLIAQUE), VISE À INNOVER LES PROCESSUS DE PRODUCTION DANS LES ENTREPRISES OPÉRANT DANS LE SECTEUR ALIMENTAIRE AFIN DE RÉPONDRE DE MANIÈRE ADÉQUATE AUX NOUVEAUX BESOINS ET DEMANDES DES CONSOMMATEURS. L’AMM PEUT ÉGALEMENT FOURNIR DES INFORMATIONS UTILES SUR LE PAYSAGE DES CERTIFICATIONS ALIMENTAIRES EN TANT QUE PROPRIÉTAIRE DE LA MARQUE «SPIGA BARTA» QUI CERTIFIE LES PRODUITS «SANS GLUTEN» ET CONTRIBUE À METTRE EN ÉVIDENCE AU CONSOMMATEUR CŒLIAQUE L’ADÉQUATION DU PRODUIT PAR RAPPORT À SES BESOINS ALIMENTAIRES. L’OBJECTIF AUQUEL SE RÉFÈRE LE COURS EST IDENTIFIÉ COMME ÉTANT LES SALARIÉS DES ENTREPRISES DE LA RÉGION ET LES CHÔMEURS QUI SOUHAITENT ACQUÉRIR DES CONNAISSANCES APPROFONDIES ET DES COMPÉTENCES TECHNOLOGIQUES SUR LA PRODUCTION DE «SANS GLUTEN» APPLIQUÉS AUX PRODUITS DE LA PIZZERIA ET DE LA BOULANGERIE. (French)
13 December 2021
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Identifiers
D79D17000430009
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