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
Z to A
Seminarios web Inocuidad de los Alimentos y Biotecnología 2024
12/06/2024
Online, Online
Gestión de crisis enfocada en la inocuidad
04/06/2024
San José, Costa Rica
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Nuestro comité de Inocuidad de los Alimentos y Biotecnología cordialmente les invita a sus seminarios web gratuitos para este 2024.
Se pueden inscribir en los siguientes enlaces:
Seminario de Marzo:
Campylobacter: generalidades del microorganismo y estrategias de prevención y control
Seminario de Marzo:
Seguridad y calidad nutricional de alimentos
Seminario de Abril:
Aromas que conservan: descubriendo el potencial de los aceites esenciales en alimentos.
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Inocuidad de los alimentos: preparémonos para lo imprevisto
El Día Mundial de la Inocuidad de los Alimentos, que se celebrará el 7 de junio de 2024, llamará la atención sobre los incidentes relacionados con la inocuidad de los alimentos. El lema de este año subraya la importancia de estar preparados para los incidentes relacionados con la inocuidad de los alimentos, ya sean leves o graves. (FAO, 2024)
Los incidentes relacionados con la inocuidad de los alimentos son situaciones en las que existe un riesgo potencial o confirmado para la salud asociado al consumo de alimentos. Un incidente alimentario puede producirse, por ejemplo, como consecuencia de un accidente, un control inadecuado, un fraude alimentario o un fenómeno natural. (FAO, 2024)
La preparación para gestionar los incidentes relacionados con la inocuidad de los alimentos exige esfuerzos específicos por parte de las instancias normativas, las autoridades responsables de la inocuidad de los alimentos, los agricultores y los explotadores de empresas alimentarias, aunque los consumidores también pueden desempeñar un papel activo en esta cuestión. (FAO, 2024)
El Comité de Inocuidad de los Alimentos de ILSI Mesoamérica, el Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) y la empresa NSF Internacional, le invitan a la conferencia virtual gratuita: Gestión de crisis enfocada en la inocuidad, para este evento contamos con la conferencista:
MSc. Mónica Lois
Directora Food Supply Chain Solutions para Latinoamérica en NSF y profesora del Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) de Universidad de Costa Rica
04 de junio, 2024
11 am a 12 md hora de Centroamérica
registro gratuito: https://attendee.gotowebinar.com/register/5790926972315209307
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Nuestro comité de Inocuidad de los Alimentos y Biotecnología cordialmente les invita a sus seminarios web gratuitos para este 2024.
Se pueden inscribir en los siguientes enlaces:
Seminario de Marzo:
Campylobacter: generalidades del microorganismo y estrategias de prevención y control
Seminario de Marzo:
Seguridad y calidad nutricional de alimentos
Seminario de Abril:
Aromas que conservan: descubriendo el potencial de los aceites esenciales en alimentos.
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Past Events
Campylobacter: generalidades del microorganismo y estrategias de prevención y control
14/03/2024
Online, Online
Asamblea General Ordinaria ILSI Mesoamérica 2024
15/02/2024
San José, Costa Rica
Seminarios web Inocuidad de los Alimentos y Biotecnología
30/11/2023
Online, Online
Seminarios web sobre Nutrientes y Salud: Lácteos
14/11/2023
Online, Costa Rica
Seminarios web sobre Alfabetización en alimentación y nutrición
18/10/2023
Online, Online
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Campylobacter es un género bacteriano que puede causar varios tipos de infecciones. Son bacilos, por lo general con forma espiralada, de S o curva. Actualmente, el género Campylobacter comprende 17 especies y seis subespecies, de las cuales las detectadas con más frecuencia en enfermedades humanas son C. jejuni (subspecie jejuni) y C. coli. (OMS, 2020)
Campylobacter es una de las cuatro principales causas mundiales de enfermedad diarreica y está considerada como la causa bacteriana más frecuente de gastroenteritis en el mundo. Las infecciones por Campylobacter suelen ser leves, pero pueden ser mortales en niños muy pequeños, personas de edad e individuos inmunodeprimidos. (OMS, 2020)
La prevención se basa en medidas de control en todas las etapas de la cadena alimentaria, desde la producción en el establecimiento agropecuario hasta la elaboración, manufactura y preparación de los alimentos tanto comercialmente como en los hogares. (Campylobacter (who.int))
El comité de Inocuidad de los Alimentos le invita a la conferencia web gratuita: Campylobacter: generalidades del microorganismo y estrategias de prevención y control.
Expositora invitada:
Dra. Norma Heredia
Universidad Autónoma de Nuevo León
México.
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Nuestro comité de Inocuidad de los Alimentos y Biotecnología cordialmente les invita a sus seminarios web gratuitos para este 2023.
Se pueden inscribir en los siguientes enlaces:
Seminario de Junio:
Estrategias para el control de Listeria monocytogenes en alimentos listos para consumir
Seminario de Agosto:
Edición génica: y Desarrollo de productos y su diferenciación de los OMG
Seminario de Setiembre:
Parásitos protozoarios preocupantes en la industria alimentaria
Seminario de Noviembre:
Avances en intervenciones anti-Listeria en quesos frescos
Seminario de Noviembre:
Recomendaciones prácticas de limpieza y desinfección para la prevención y control de biofilms en la industria láctea
Seminario de Noviembre:
Contribución de la biotecnología a los Sistemas Alimentarios sostenibles y resilientes
[post_title] => Seminarios web Inocuidad de los Alimentos y Biotecnología
[post_excerpt] =>
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Nuestro comité de Nutrición y Bienestar cordialmente les invita a sus seminarios web gratuitos para el mes de Noviembre 2023.
Composición nutricional de los lácteos y su relación con la salud
Estrategias para aumentar su consumo y oportunidades de innovación
[post_title] => Seminarios web sobre Nutrientes y Salud: Lácteos
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El Comité de Nutrición y Bienestar le invita a participar en los seminarios web gratuitos del proyecto: Comportamientos Alimentarios en América Latina: Alfabetización en alimentación y nutrición
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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Campylobacter es un género bacteriano que puede causar varios tipos de infecciones. Son bacilos, por lo general con forma espiralada, de S o curva. Actualmente, el género Campylobacter comprende 17 especies y seis subespecies, de las cuales las detectadas con más frecuencia en enfermedades humanas son C. jejuni (subspecie jejuni) y C. coli. (OMS, 2020)
Campylobacter es una de las cuatro principales causas mundiales de enfermedad diarreica y está considerada como la causa bacteriana más frecuente de gastroenteritis en el mundo. Las infecciones por Campylobacter suelen ser leves, pero pueden ser mortales en niños muy pequeños, personas de edad e individuos inmunodeprimidos. (OMS, 2020)
La prevención se basa en medidas de control en todas las etapas de la cadena alimentaria, desde la producción en el establecimiento agropecuario hasta la elaboración, manufactura y preparación de los alimentos tanto comercialmente como en los hogares. (Campylobacter (who.int))
El comité de Inocuidad de los Alimentos le invita a la conferencia web gratuita: Campylobacter: generalidades del microorganismo y estrategias de prevención y control.
Expositora invitada:
Dra. Norma Heredia
Universidad Autónoma de Nuevo León
México.
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