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{"id":1145,"date":"2016-11-07T14:52:21","date_gmt":"2016-11-07T14:52:21","guid":{"rendered":"http:\/\/departamento.us.es\/diqaus\/?p=1145"},"modified":"2016-11-07T15:01:20","modified_gmt":"2016-11-07T15:01:20","slug":"ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion","status":"publish","type":"post","link":"https:\/\/departamento.us.es\/diqaus\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\/","title":{"rendered":"Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n)"},"content":{"rendered":"

La Escuela T\u00e9cnica Superior de Ingenier\u00eda de la Universidad de Sevilla<\/strong>, a trav\u00e9s del Centro de Formaci\u00f3n de Permanente de la Universidad de Sevilla, imparte el Curso en Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n).<\/strong><\/p>\n

El curso, de car\u00e1cter semi-presencial, con un c\u00f3mputo total de 15 cr\u00e9ditos ECTS, se desarrollar\u00e1 de febrero a mayo de 2017<\/strong>. La impartici\u00f3n del curso ser\u00e1, fundamentalmente, los viernes en horario de tarde, contando con una sesi\u00f3n pr\u00e1ctica en horario de s\u00e1bado<\/strong>, en la Escuela T\u00e9cnica Superior de Ingenier\u00eda de Sevilla. El contenido del curso contendr\u00e1, adem\u00e1s de contenidos presenciales y virtuales, la realizaci\u00f3n de pr\u00e1cticas de elaboraci\u00f3n de cerveza artesanal, y visitas a empresas del sector.<\/p>\n

Plazo de inscripci\u00f3n:<\/strong> Del 24\/10\/2016 al 20\/01\/2017<\/p>\n

Plazo de Matr\u00edcula:<\/strong> Del 01\/01\/2017 al 20\/01\/2017<\/p>\n

Impartici\u00f3n:<\/strong> VIERNES <\/strong>10, 17 y 24 de febrero, 3, 10,17,24,31 de marzo, 21 y 28 de abril de 16 a 20 h<\/strong> y el S\u00c1BADO <\/strong>22 de abril de 9:00 a 17:00h<\/strong><\/p>\n

Precio del Curso:<\/strong> 490 \u20ac<\/p>\n

Descargar tr\u00edptico<\/a><\/p>\n

Inscripci\u00f3n y m\u00e1s Informaci\u00f3n en<\/strong>:<\/strong><\/p>\n

http:\/\/www.cfp.us.es\/cursos\/feu\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza\/3157\/<\/a><\/p>\n

marvalero-ext@us.es<\/a><\/p>\n

Plazas:<\/strong> 20<\/p>\n","protected":false},"excerpt":{"rendered":"

La Escuela T\u00e9cnica Superior de Ingenier\u00eda de la Universidad de Sevilla, a trav\u00e9s del Centro de Formaci\u00f3n de Permanente de la Universidad de Sevilla, imparte el Curso en Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n). El curso, de car\u00e1cter semi-presencial, con un c\u00f3mputo total de 15 cr\u00e9ditos ECTS, se desarrollar\u00e1 de febrero […]<\/p>\n","protected":false},"author":1,"featured_media":1146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,1],"tags":[],"class_list":["post-1145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cursos","category-sin-categoria"],"yoast_head":"\nCiencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n) - Departamento Ingenier\u00eda Qu\u00edmica y Ambiental US<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/departamento.us.es\/diqaus\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n) - Departamento Ingenier\u00eda Qu\u00edmica y Ambiental US\" \/>\n<meta property=\"og:description\" content=\"La Escuela T\u00e9cnica Superior de Ingenier\u00eda de la Universidad de Sevilla, a trav\u00e9s del Centro de Formaci\u00f3n de Permanente de la Universidad de Sevilla, imparte el Curso en Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n). El curso, de car\u00e1cter semi-presencial, con un c\u00f3mputo total de 15 cr\u00e9ditos ECTS, se desarrollar\u00e1 de febrero […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/departamento.us.es\/diqaus\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\/\" \/>\n<meta property=\"og:site_name\" content=\"Departamento Ingenier\u00eda Qu\u00edmica y Ambiental US\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-07T14:52:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-11-07T15:01:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/departamento.us.es\/diqaus\/wp-content\/uploads\/2016\/11\/cerveza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"445\" \/>\n\t<meta property=\"og:image:height\" content=\"224\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"spadmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"spadmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/\"},\"author\":{\"name\":\"spadmin\",\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/#\\\/schema\\\/person\\\/2281475b591372a1d3ac5cdd0f30a41c\"},\"headline\":\"Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n)\",\"datePublished\":\"2016-11-07T14:52:21+00:00\",\"dateModified\":\"2016-11-07T15:01:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/\"},\"wordCount\":207,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/wp-content\\\/uploads\\\/2016\\\/11\\\/cerveza.jpg\",\"articleSection\":[\"Cursos\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/\",\"url\":\"https:\\\/\\\/departamento.us.es\\\/diqaus\\\/ciencia-y-tecnologia-de-la-elaboracion-de-cerveza-i-edicion\\\/\",\"name\":\"Ciencia y Tecnolog\u00eda de la Elaboraci\u00f3n de Cerveza (I Edici\u00f3n) - 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