{"id":20843,"date":"2026-03-27T11:48:29","date_gmt":"2026-03-27T11:48:29","guid":{"rendered":"https:\/\/todolactea.com.ar\/lecheria\/?p=20843"},"modified":"2026-03-27T12:00:51","modified_gmt":"2026-03-27T12:00:51","slug":"las-novedades-tecnologicas-en-quesos-y-otros-lacteos-con-simposio-propio-en-todolactea","status":"publish","type":"post","link":"https:\/\/todolactea.com.ar\/lecheria\/las-novedades-tecnologicas-en-quesos-y-otros-lacteos-con-simposio-propio-en-todolactea\/","title":{"rendered":"Las novedades tecnol\u00f3gicas en quesos y otros l\u00e1cteos con simposio propio en TodoL\u00e1ctea"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/simposio-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/simposio-1.jpg\" alt=\"\" class=\"wp-image-20844\" srcset=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/simposio-1.jpg 1024w, https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/simposio-1-300x169.jpg 300w, https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/simposio-1-768x432.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La industria l\u00e1ctea enfrenta el desaf\u00edo permanente de mejorar su competitividad, eficiencia y calidad, por lo que la actualizaci\u00f3n t\u00e9cnica se vuelve un pilar estrat\u00e9gico. En este contexto, el Simposio de Ciencia y Tecnolog\u00eda de L\u00e1cteos ser\u00e1 un verdadero \u00e1mbito de transferencia de conocimiento aplicado del que participar\u00e1n exponentes nacionales e internacionales.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A desarrollarse los d\u00edas 12 y 13 de mayo en el Auditorio DeLaval de TodoL\u00e1ctea, en Sociedad Rural de San Francisco, el evento propone un recorrido integral por las principales innovaciones tecnol\u00f3gicas vinculadas a la elaboraci\u00f3n de productos l\u00e1cteos, con foco en la eficiencia productiva, la funcionalidad de los alimentos y la evoluci\u00f3n de los h\u00e1bitos de consumo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La incorporaci\u00f3n de nuevas tecnolog\u00edas, el perfeccionamiento de procesos tradicionales y la adaptaci\u00f3n a las demandas del consumidor moderno exigen una capacitaci\u00f3n continua por parte de t\u00e9cnicos, profesionales e industriales del sector.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/lacteos-5.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/lacteos-5.jpg\" alt=\"\" class=\"wp-image-20845\" srcset=\"https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/lacteos-5.jpg 1024w, https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/lacteos-5-300x169.jpg 300w, https:\/\/todolactea.com.ar\/lecheria\/wp-content\/uploads\/2026\/03\/lacteos-5-768x432.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Es por ello que la propuesta, elaborada conjuntamente entre la Escuela Superior Integral de Lecher\u00eda y la organizaci\u00f3n de la exposici\u00f3n, articula conocimientos cient\u00edficos, experiencias industriales y tendencias de mercado, consolid\u00e1ndose como una instancia clave para quienes buscan elevar los est\u00e1ndares de calidad en sus procesos y que contar\u00e1 con exponentes internacionales y nacionales para abordar tem\u00e1ticas vinculadas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PROGRAMA DE CONFERENCIAS:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>MARTES 12<\/strong><br>14.30 hs. <strong>Avances en la elaboraci\u00f3n de mozzarella: tecnolog\u00edas para optimizar el rendimiento y la funcionalidad.<\/strong><br><em>Diserta: Tiago Silva, experto en tecnolog\u00eda l\u00e1ctea y especialista en quesos de la firma Novonesis<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15.10 hs. <strong>Clasificaciones de la Muzzarella argentina: \u00bfQu\u00e9 estamos haciendo para ayudar a industriales y consumidores?.<\/strong><br><em>Diserta: Germ\u00e1n Francisco Aranibar Aversa, especialista en An\u00e1lisis Sensorial de Queso del INTI.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15.45 hs. <strong>Tecnolog\u00eda de producci\u00f3n de quesos de pasta hilada: Cultivos e Ingredientes.<\/strong><br><em>Diserta: Ing. Paolo Sentati (I+D, Calza Clemente SRL, Italia)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">16.30 hs. Break<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">17.00 hs. <em>Manejo de Crema para la producci\u00f3n de Manteca.<\/em><br><em>Diserta: Javier Abrate, titular de Bia Consult.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">17.30 hs. <strong>Tendencias en la cocina: cambios en el consumo y en los h\u00e1bitos alimentarios. Uso de muzzarellas en la cocina gourmet.<\/strong><br><em>Diserta: Chef Andr\u00e9s Chaijale, emblem\u00e1tico profesional gastron\u00f3mico de C\u00f3rdoba.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>MI\u00c9RCOLES 13<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15.00 hs. <strong>Biotecnolog\u00eda aplicada al desarrollo de quesos de alta humedad y l\u00e1cteos frescos.<\/strong><br><em>Diserta: Marina Corr\u00eaa Brito, gerente de Servicios T\u00e9cnicos de Ajinomoto (Brasil) \/ se desempe\u00f1a como focal point para proyectos en productos l\u00e1cteos en Latinoam\u00e9rica.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">15.45 hs. <strong>Innovar para fermentar mejor: nuevas tecnolog\u00edas para yogurt y bebidas l\u00e1cteas fermentadas.<\/strong><br><em>Diserta: Marcellus Thomacelli De Carvalho, especialista para yogures y bebidas l\u00e1cteas fermentadas.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">16.30 hs. <strong>Actualizaci\u00f3n en Quesos con Ojos.<\/strong><br><em>Diserta: Laura Robert, asesora t\u00e9cnica en industria l\u00e1ctea, quien revista en la empresa Tuteur.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">17.15 hs. <strong>Dulce de Leche, alfajor y territorio: cuando la ciencia se cruza con la identidad.<\/strong><br><em>Diserta: Ivana Nieto, coordinadora general de jurados en Dulce de Leche y presidente del Consejo Mundial del Dulce de Leche.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La industria l\u00e1ctea enfrenta el desaf\u00edo permanente de mejorar su competitividad, eficiencia y calidad, por lo que la actualizaci\u00f3n t\u00e9cnica se vuelve un pilar estrat\u00e9gico. En este contexto, el Simposio de Ciencia y Tecnolog\u00eda de L\u00e1cteos ser\u00e1 un verdadero \u00e1mbito de transferencia de conocimiento aplicado del que participar\u00e1n exponentes nacionales e internacionales.<\/p>\n","protected":false},"author":4,"featured_media":20844,"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":[126,127,37,65,78,29,253],"class_list":["post-20843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-parte-de-prensa","tag-industria","tag-lacteos","tag-quesos","tag-simposio","tag-tecnologia","tag-todolactea-2","tag-yogurt"],"_links":{"self":[{"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts\/20843","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=20843"}],"version-history":[{"count":2,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts\/20843\/revisions"}],"predecessor-version":[{"id":20847,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/posts\/20843\/revisions\/20847"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/media\/20844"}],"wp:attachment":[{"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/media?parent=20843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/categories?post=20843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/todolactea.com.ar\/lecheria\/wp-json\/wp\/v2\/tags?post=20843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}