5 mar. 2018

Maestría en Formulación de Productos Químicos y Derivados

Maestría en Formulación de Productos Químicos y Derivados

http://www.icesi.edu.co/images/posgrado/ciencias_naturales/mformulacionprofuctos/Formulacion_Productos_Quimicos.pdf

¿Por qué una maestría en formulación de productos químicos y derivados?

Porque existe una necesidad imperiosa de los sectores manufactureros del país, tales como: el farmacéutico, el cosmético, el de alimentos, el de aseo-limpieza, el agroquímico, entre otros, de fortalecer sus áreas de Investigación y desarrollo con miras al mejoramiento y a la innovación de productos que puedan impactar en los mercados regional e internacional.

Título
Magíster en formulación de productos químicos y derivados

Duración
4 semestres (2 años)

Valor del semestre
$ 9.170.000

Director
Constain Salamanca Mejía Ph.D.

Breaking News on Dairy Processing & Markets

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Breaking News on Dairy Processing & Markets
 
05-Mar-2018
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TODAY'S HEADLINES
 
Nestlé Canada breaks ground on $51.5m ice cream plant expansion
Nestlé Canada is investing $51.5m to expand its London, Ontario, Canada, ice cream factory where it produces Hӓagen-Dazs, Parlour, and Drumstick brands for all of Canada, where Nestlé has a 38% share of the ice cream market... Read
ACCC concerned Saputo-Murray Goulburn deal could hurt farmers through lower milk prices
The Australian Competition and Consumer Commission (ACCC) has expressed concerns over the proposed acquisition of the assets of Murray Goulburn by Canadian company Saputo... Read
New dairy products launched in February
It’s time for the monthly round-up of some of the products launched into the dairy aisles around the world in February... Read
Omega-3 milk: Grass feeding beats conventional cattle diets
Cows managed under a ‘grass milk’ dietary regime produce milk containing much higher proportions of omega-3 fatty acids, say researchers... Read
GEA EuroClass 800 milking system increases throughput by 15%
GEA has partnered with ABC Group to supply a EuroClass 800 milking system for the first time in Indonesia... Read
All News Headlines for:    March    February    January
EDITOR'S CHOICE
 
Pizza Hut adds 25% more cheese to pan pizzas as part of dairy checkoff program
More than 6,000 Pizza Hut locations in the US are adding 25% more cheese to its pan pizzas, requiring an additional 150m lbs of milk annually to meet the change, Dairy Management Inc. (DMI) said... Read
Westland and Ausnutria JV commences operations
Pure Nutrition Ltd (PNL), the joint venture company formed by Ausnutria and Westland Milk Products, has commenced operations in the Izone business hub near Rolleston, New Zealand... Read
Research drives OPO demand in Chinese formula market
Scientific research is behind the popularity of OPO in China’s infant formula market, according to Advanced Lipids, a provider of the ingredient... Read
GLOBAL INDUSTRY NEWS
 
Insufficient dietary calcium intake may lead to higher cardiovascular disease risk, say researchers in Japan... Read
A study of the 134 best-selling protein powders released Wednesday by a group called the Clean Label Project found that many of the plant-based proteins tested poorly with higher levels of heavy metals and other toxins. The brands themselves and industry experts pushed back, saying the group is opaque about its methodology and sources of funding... Read
'THE SHOULDERS OF THE KITE HILL BRAND CAN HOLD MANY PRODUCT PLATFORMS'
Almondmilk-fueled brand Kite Hill could potentially play in multiple categories in the ambient, chilled and frozen aisles of the store, says new CEO Rob Leibowitz , who plans to sit down with co-founder Tal Ronnen in the weeks ahead to explore opportunities in every category, and then prioritize which ones to enter. But he added: “There is nothing off the table as far as I am concerned.”.. Read
People who have inadequate magnesium intake may be unable to fully utilise vitamin D supplements, new research suggests... Read
PREVIOUS HEADLINES
 
» The little black dress of the dairy world: Good Culture bringing new users and driving higher buy rates for cottage cheese
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EuroSense 2018

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EuroSense 2018
Submit abstract
Speakers
Join mailing list
Supporting publication
Food Quality and Preference
Submit abstracts by 12 March 2018
Dear Colleague
The abstract deadline for oral and poster presentations at EuroSense 2018 is 12 March 2018.
View the conference topics and submit abstracts here.
Abstracts for workshop presentations are invited by 1 April 2018.

New: ES3 Student Awards
The European Sensory Science Society is pleased to announce that four awards of EUR1,500, one of which is dedicated to the memory of Pieter Punter (1947-2017), will be awarded to PhD students enrolled at universities in E3S member countries.
Applications are invited here by 1 April 2018.
We look forward to receiving your abstracts.
Conference Chair
Erminio Monteleone, University of Florence, Italy
Organised by The Italian Sensory Science Society and the European Sensory Science Society, EuroSense 2018 will bring together more than 600 people involved in sensory and consumer research worldwide from both academia and industry.
Organised by
Elsevier European Sensory Science Society
Italian Taste SISS

Elsevier