{"id":8876,"date":"2023-03-05T12:06:32","date_gmt":"2023-03-05T11:06:32","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=8876"},"modified":"2024-09-19T16:06:44","modified_gmt":"2024-09-19T14:06:44","slug":"pubblicato-bando-dalluniversita-di-scienze-gastronomiche-di-pollenzo-per-assegno-di-ricerca-nellambito-del-progetto-plant-based-high-quality-and-functional-italian-style-ice-cream-by-syn","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/pubblicato-bando-dalluniversita-di-scienze-gastronomiche-di-pollenzo-per-assegno-di-ricerca-nellambito-del-progetto-plant-based-high-quality-and-functional-italian-style-ice-cream-by-syn\/","title":{"rendered":"Pubblicato bando dall&#8217;Universit\u00e0 di Scienze Gastronomiche di Pollenzo per assegno di ricerca nell&#8217;ambito del progetto \u201cPlant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence\u201d"},"content":{"rendered":"\n<p>Promuoviamo per i soci del gruppo di ricerca dell&#8217;Universit\u00e0 di Scienze Gastronomiche di Pollenzo un bando per un assegno di ricerca nell&#8217;ambito del progetto \u201c<strong>Plant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence (SusPlantIC4.5)<\/strong>\u201d (finanziato dal PNRR &#8211; Partenariato esteso ONFOODS).<\/p>\n\n\n\n<p><br>L\u2019assegno ha una\u00a0<strong>durata di 12 mesi con avvio previsto il 1\u00b0 ottobre 2024<\/strong>.<\/p>\n\n\n\n<p><br>Il bando\u00a0<strong>scade il 28 agosto\u00a0<\/strong>2024 ed \u00e8 consultabile sul <a href=\"https:\/\/www.unisg.it\/assegni-di-ricerca\/dr-545-24\/\">sito web di UNISG<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Promuoviamo per i soci del gruppo di ricerca dell&#8217;Universit\u00e0 di Scienze Gastronomiche di Pollenzo un bando per un assegno di ricerca nell&#8217;ambito del progetto \u201cPlant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence (SusPlantIC4.5)\u201d (finanziato dal PNRR &#8211; Partenariato esteso ONFOODS). L\u2019assegno ha una\u00a0durata di 12 mesi con avvio [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":8079,"parent":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"special_tags":[],"class_list":["post-8876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bandi-e-offerte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pubblicato bando dall&#039;Universit\u00e0 di Scienze Gastronomiche di Pollenzo per assegno di ricerca nell&#039;ambito del progetto \u201cPlant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence\u201d - SISS<\/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:\/\/scienzesensoriali.it\/pubblicato-bando-dalluniversita-di-scienze-gastronomiche-di-pollenzo-per-assegno-di-ricerca-nellambito-del-progetto-plant-based-high-quality-and-functional-italian-style-ice-cream-by-syn\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pubblicato bando dall&#039;Universit\u00e0 di Scienze Gastronomiche di Pollenzo per assegno di ricerca nell&#039;ambito del progetto \u201cPlant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence\u201d - SISS\" \/>\n<meta property=\"og:description\" content=\"Promuoviamo per i soci del gruppo di ricerca dell&#8217;Universit\u00e0 di Scienze Gastronomiche di Pollenzo un bando per un assegno di ricerca nell&#8217;ambito del progetto \u201cPlant-Based, High-Quality and Functional Italian-style Ice Cream by synergizing Seasonality, Circular Economy, and Artificial Intelligence (SusPlantIC4.5)\u201d (finanziato dal PNRR &#8211; Partenariato esteso ONFOODS). 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