{"id":19817,"date":"2025-04-15T14:30:04","date_gmt":"2025-04-15T14:30:04","guid":{"rendered":"https:\/\/todolactea.com.ar\/lecheria\/?p=19817"},"modified":"2025-05-09T11:00:15","modified_gmt":"2025-05-09T11:00:15","slug":"helados-transformacion-digital-en-usinas-lacteas-y-tecnologias-aplicadas","status":"publish","type":"post","link":"https:\/\/todolactea.com.ar\/lecheria\/helados-transformacion-digital-en-usinas-lacteas-y-tecnologias-aplicadas\/","title":{"rendered":"Helados, transformaci\u00f3n digital en usinas l\u00e1cteas y tecnolog\u00edas aplicadas"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2025\/04\/helados.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2025\/04\/helados.jpg\" alt=\"\" class=\"wp-image-19818\" srcset=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2025\/04\/helados.jpg 1024w, https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2025\/04\/helados-300x169.jpg 300w, https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2025\/04\/helados-768x432.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p><strong>En Argentina, el helado no es solo un postre de verano; es una costumbre que no conoce de estaciones. Sus tendencias y tecnolog\u00edas aplicadas a la producci\u00f3n ser\u00e1n foco de una jornada en TodoL\u00e1ctea, donde adem\u00e1s se hablar\u00e1 de la transformaci\u00f3n digital en usinas l\u00e1cteas y nuevas tecnolog\u00edas de luz.<\/strong><\/p>\n\n\n\n<p>Seg\u00fan la Asociaci\u00f3n de Fabricantes Artesanales de Helados y Afines (AFADHYA), nuestro pa\u00eds se posiciona entre los principales consumidores de helado de la regi\u00f3n.<br>Su consumo per c\u00e1pita supera los 7 kilos anuales en el pa\u00eds. Incluso 9 de cada 10 argentinos toma helado durante todo el a\u00f1o, lo que confirma que el gusto por este producto trasciende el clima.<\/p>\n\n\n\n<p>Los or\u00edgenes del helado se remontan a la Italia del 1660. En aquel momento, se invent\u00f3 una m\u00e1quina que homogeneizaba las frutas, el hielo y el az\u00facar, a partir de la cual se obten\u00eda una crema helada bastante similar a la que conocemos hoy en d\u00eda. Desde entonces, el helado comenz\u00f3 a popularizarse y a difundirse por toda Europa y, algunos a\u00f1os m\u00e1s tarde, a Am\u00e9rica Latina.<\/p>\n\n\n\n<p>En este contexto, TodoL\u00e1ctea comunic\u00f3 que habr\u00e1 una jornada de capacitaci\u00f3n que incluir\u00e1 temas referidos a la transformaci\u00f3n digital en usinas l\u00e1cteas, nuevas tecnolog\u00edas de luz y una charla t\u00e9cnica sobre helados, que incluye tendencias, tecnolog\u00edas de producci\u00f3n e innovaciones.<\/p>\n\n\n\n<p>Se concretar\u00e1 el mi\u00e9rcoles 14 de mayo, desde las 17.00 horas en el Auditorio Entre R\u00edos, espacio que est\u00e1 conectado con el Sal\u00f3n principal de exposiciones.<br>La jornada que cuenta con el auspicio del Gobierno de Entre R\u00edos y la empresa Abastecimientos L\u00e1cteos propone el siguiente temario:<\/p>\n\n\n\n<p><strong>\u2013Transformaci\u00f3n digital en usinas l\u00e1cteas. Disertantes:<\/strong> Dr. Javier Zamboni y Dr. C\u00e9sar Gonz\u00e1lez, pertenecientes al Laboratorio de Inform\u00e1tica y Computaci\u00f3n Aplicada (LICA), que es uno de los N\u00facleos de Extensi\u00f3n e Investigaci\u00f3n, Desarrollo e Innovaci\u00f3n (I+D+i) de la Facultad de Ingenier\u00eda de la Universidad Nacional de Entre R\u00edos (FI-UNER).<\/p>\n\n\n\n<p><strong>-El pellet de madera: una alternativa estrat\u00e9gica para calderas en la industria l\u00e1ctea. <\/strong>Diserta: Gustavo Gaspari, gerente general de American Burners SA.<\/p>\n\n\n\n<p><strong>-La revoluci\u00f3n midiendo el pH, como la tecnolog\u00eda est\u00e1 transformando la industria lactea.<\/strong> Diserta: Ing Daniel Vel\u00e1zquez, t\u00e9cnico de Metal\u00fargica Soluciones JFV.<\/p>\n\n\n\n<p><strong>\u2013Nuevas tecnolog\u00edas de la luz y su aplicaci\u00f3n en la cadena de valor de la industria l\u00e1ctea.<\/strong> Disertante: Dr. Ing. Fabio Vincitorio, director de F\u00edsica en la UTN Regional Paran\u00e1, cient\u00edfico y emprendedor tecnol\u00f3gico.<\/p>\n\n\n\n<p><strong>\u2013Charla t\u00e9cnica sobre Helados: conceptos t\u00e9cnicos, tecnolog\u00eda de producci\u00f3n e ingredientes.<\/strong> Tendencias. Diserta: V\u00edctor Castellano, t\u00e9cnico en lecher\u00eda egresado de la Escuela Superior de Lecher\u00eda de Colonia Suiza (Uruguay).<br><br>Al t\u00e9rmino de esta jornada se compartir\u00e1 un lunch, con degustaci\u00f3n de helados en el stand de <strong>Abastecimientos L\u00e1cteos<\/strong> en el interior de la exposici\u00f3n.<br><br>M\u00e1s informaci\u00f3n: +598 97 579 562 (Abastecimientos L\u00e1cteos)<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Argentina, el helado no es solo un postre de verano; es una costumbre que no conoce de estaciones. Sus tendencias y tecnolog\u00edas aplicadas a la producci\u00f3n ser\u00e1n foco de una jornada en TodoL\u00e1ctea, donde adem\u00e1s se hablar\u00e1 de la transformaci\u00f3n digital en usinas l\u00e1cteas y nuevas tecnolog\u00edas de luz.<\/p>\n","protected":false},"author":4,"featured_media":19818,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[85,157,43,127,75,159,160,158,29],"class_list":["post-19817","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-parte-de-prensa","tag-capacitacion","tag-helados","tag-industrias","tag-lacteos","tag-novedades","tag-sabores","tag-tecnologias","tag-tendencias","tag-todolactea-2"],"_links":{"self":[{"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts\/19817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/comments?post=19817"}],"version-history":[{"count":4,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts\/19817\/revisions"}],"predecessor-version":[{"id":20055,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts\/19817\/revisions\/20055"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/media\/19818"}],"wp:attachment":[{"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/media?parent=19817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/categories?post=19817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/tags?post=19817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}