O ILSI compartilha ciência entre diversos públicos, quer seja sediando, patrocinando ou coorganizando eventos ao redor do mundo. Entre estes temos os simpósios independentes, workshops, treinamentos científicos práticos e pequenos eventos baseados no programa de maiores encontros profissionais e científicos.
Upcoming Events
2015
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Past Events
Seminarios web sobre Alfabetización en alimentación y nutrición
18/10/2023
Online, Online
Seminarios web sobre Nutrientes y Salud: Alimentos fuentes de proteína
17/10/2023
Online, Online
Día Internacional de la cultura científica: Estrategias para que los jóvenes desarrollen vocaciones en ciencias
28/09/2023
Online, Online
Seminarios web sobre Nutrientes y Salud: Frutas y Vegetales
29/08/2023
Online, Costa Rica
Curso online: Introducción y aplicación del reglamento de aditivos “RTCA 67.04.54:18 Alimentos y Bebidas Procesadas. Aditivos Alimentarios” (RTCA 67.01.60:10)
15/08/2023
Online, Online
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Se pueden inscribir en los siguientes enlaces:¿Qué es alfabetización? y su importancia
Complejidades y perspectivas
Lecciones aprendidas y oportunidades
Digitalización de la comunicación social de la nutrición
[post_title] => Seminarios web sobre Alfabetización en alimentación y nutrición [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => seminarios-web-sobre-alfabetizacion-en-alimentacion-y-nutricion [to_ping] => [pinged] => [post_modified] => 2023-10-30 15:44:49 [post_modified_gmt] => 2023-10-30 15:44:49 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/latam-p/?post_type=event&p=1623 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 1619 [post_author] => 37 [post_date] => 2023-08-29 17:48:11 [post_date_gmt] => 2023-08-29 17:48:11 [post_content] => Nuestro comité de Nutrición y Bienestar cordialmente les invita a sus seminarios web gratuitos para los meses de setiembre y octubre, 2023. Se pueden inscribir en los siguientes enlacesFunción y consumo de las proteínas en nuestra dieta
Impacto de las proteínas de origen vegetal y animal en la salud humana y el medio ambiente
Bio fortificación como una herramienta de Salud Pública
Oportunidades de innovación y desarrollo en la región
Necesidades de proteína en personas con condiciones clínicas y deportistas
[post_title] => Seminarios web sobre Nutrientes y Salud: Alimentos fuentes de proteína [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => seminarios-web-sobre-nutrientes-y-salud-alimentos-fuentes-de-proteina [to_ping] => [pinged] => [post_modified] => 2023-10-19 16:33:40 [post_modified_gmt] => 2023-10-19 16:33:40 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/latam-p/?post_type=event&p=1619 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 1622 [post_author] => 37 [post_date] => 2023-09-04 17:33:26 [post_date_gmt] => 2023-09-04 17:33:26 [post_content] =>El Día Internacional de la Cultura Científica (DICC) tiene como objetivo evidenciar la importancia de la cultura científica en la sociedad de hoy en día, y celebrar las actividades e instituciones que brindan espacios para que las personas hagan de la ciencia una parte relevante de sus vidas. Se eligió el 28 de septiembre para festejar el aniversario de la fecha en que iniciaron las transmisiones de la serie 'Cosmos', uno de los programas de divulgación más influyentes de la historia.
Para el 2023, ILSI Mesoamérica tiene el gusto con contar con expertos conferencistas que llevarán a cabo un conversatorio sobre las vocaciones en ciencias, estrategias actuales, cómo han avanzado para este siglo XXI, las lecciones aprendidas y los retos.
Conferencistas invitados:
Ing. Liuba María Cabrera
Coordinadora Programa Universitario de Investigación en Alimentación y Nutrición DIGI de la Universidad San Carlos de Guatemala
Dra. Eunice Enriquez
Directora del Instituto de investigaciones químicas y biológicas de la Facultad de Ciencias Químicas y Farmacia de la Universidad de San Carlos de Guatemala
PhD. José Vega-Baudrit
Director del Laboratorio Nacional de Nanotecnología (LANOTEC), Costa Rica
MSc. Randall Syedd León
Director Laboratorio STEM, Universidad Nacional, Costa Rica
[post_title] => Día Internacional de la cultura científica: Estrategias para que los jóvenes desarrollen vocaciones en ciencias [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => dia-internacional-de-la-cultura-cientifica-estrategias-para-que-los-jovenes-desarrollen-vocaciones-en-ciencias [to_ping] => [pinged] => [post_modified] => 2023-10-12 16:25:22 [post_modified_gmt] => 2023-10-12 16:25:22 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/latam-p/?post_type=event&p=1622 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 1602 [post_author] => 37 [post_date] => 2023-07-18 16:31:00 [post_date_gmt] => 2023-07-18 16:31:00 [post_content] => Nuestro comité de Nutrición y Bienestar cordialmente les invita a sus seminarios web gratuitos para este mes de agosto 2023. Se pueden inscribir en los siguientes enlaces:Beneficios para la salud y recomendaciones para aumentar su consumo
Datos y factores que determinan su consumo. ¿Cuáles son los desafíos que tenemos?
Estrategias de Salud Pública para aumentar el consumo de frutas y vegetales
Componentes funcionales de frutas y vegetales: oportunidades para la innovación
[post_title] => Seminarios web sobre Nutrientes y Salud: Frutas y Vegetales [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => seminarios-web-sobre-nutrientes-y-salud-frutas-y-vegetales [to_ping] => [pinged] => [post_modified] => 2023-10-12 16:26:08 [post_modified_gmt] => 2023-10-12 16:26:08 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/latam-p/?post_type=event&p=1602 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 1600 [post_author] => 37 [post_date] => 2023-06-27 16:02:00 [post_date_gmt] => 2023-06-27 16:02:00 [post_content] =>El curso online sobre la Introducción y aplicación del reglamento de aditivos, es un proyecto liderado por el Comité de Nutrición y Bienestar de ILSI Mesoamérica, con colaboración del Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) en la Universidad de Costa Rica.
Objetivo general: Dotar al participante de conocimientos básicos para la adecuada comprensión y aplicación del RTCA 67.04.54:18 Alimentos y Bebidas Procesadas. Aditivos Alimentarios
Contenidos: El curso se impartirá en cinco módulos distribuidos en cinco semanas y cuyo detalle de contenidos se aprecia en el siguiente cuadro. Adicionalmente, en cada módulo se podrá compartir material adicional relacionado con la temática que corresponda. Adjunto el programa completo
Metodología y evaluación: El curso se impartirá en modalidad virtual asincrónica en la plataforma UCR Global (https://global.ucr.ac.cr/). En esta aula encontrará todo el material, incluyendo vídeos, documentos de lectura, evaluaciones, entre otros materiales. Estas evaluaciones son de carácter individual. Para aprobar el curso se debe obtener una nota de mínimo 77.5, esto con la finalidad de verificar que los participantes cuentan con los conocimientos y destrezas básicos transmitidos a lo largo del desarrollo del curso.
Duración: 5 semanas
Costo: $85 (USD) dólares americanos con IVA incluído
Instructores:
1- Lic. Allan Chavarría Quesada. Licenciado en Ingeniería de Alimentos de la Universidad de Costa Rica.
2- Ing. Ana Irene Bonilla Soto. Licenciada en Ingeniería de Alimentos de la Universidad de Costa Rica.
Cupo lleno
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Se pueden inscribir en los siguientes enlaces:¿Qué es alfabetización? y su importancia
Complejidades y perspectivas
Lecciones aprendidas y oportunidades
Digitalización de la comunicación social de la nutrición
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