{"id":2511,"date":"2025-01-14T10:27:48","date_gmt":"2025-01-14T09:27:48","guid":{"rendered":"https:\/\/www.unioviedo.es\/catedraIPA\/?page_id=2511"},"modified":"2025-01-20T10:35:52","modified_gmt":"2025-01-20T09:35:52","slug":"convocatorias-premios-tfm-anteriores","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/catedraIPA\/convocatorias-premios-tfm-anteriores\/","title":{"rendered":"Convocatorias Premios TFM anteriores"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h2 class=\"has-text-align-left\">Premios TFM 2024<\/h2>\n\n\n\n<div class=\"is-layout-flex wp-container-6 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column is-vertically-aligned-center\" style=\"flex-basis:66.66%\">\n<div class=\"is-layout-flex wp-container-4 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Marl\u00e9n \u00c1lvarez<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abImpactos medioambientales derivados de la producci\u00f3n IGP \u00abternera asturiana\u00bb. Huella de carbono\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Yaiza Guerrero<\/h2>\n\n\n\n<p><em>M\u00e1ster Universitario en Historia y \u00c1n\u00e1lisis Sociocultural <\/em><\/p>\n\n\n\n<p>Del queso pic\u00f3n a la denominaci\u00f3n de origen protegida: el quesy cabrales desde la antropolog\u00eda hist\u00f3rica\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Andrea Garc\u00eda<\/h2>\n\n\n\n<p><em>M\u00e1ster en Gesti\u00f3n y Desarrollo en la Industria Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abEfecto de un cambio de proceso empleado sobre las propiedades texturales y sensoriales de las mantequillas\u00bb.<\/p>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"V EDICI\u00d3N PREMIOS TFM 2024\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/-OD4d57uTDo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2>Premios TFM 2023<\/h2>\n\n\n\n<div class=\"is-layout-flex wp-container-12 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column is-vertically-aligned-center\" style=\"flex-basis:66.66%\">\n<div class=\"is-layout-flex wp-container-10 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Alejandro Villanueva<\/h2>\n\n\n\n<p><em>M\u00e1ster en Gesti\u00f3n y Dessarrollo en la Industria Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abEstudio de la post acidificaci\u00f3n de distintos fermentos comerciales en la elaboraci\u00f3n de yogures\u00bb.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"IV EDICI\u00d3N PREMIOS TFM 2023 - ALEJANDRO VILLANUEVA\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/kWS52zn5Ypk?start=7&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Jacqueline Lorenzo<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abPreparaci\u00f3n de materiales adsorbentes de contaminantes industriales utilizando residuios de la industria pesquera\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Pablo Cimas<\/h2>\n\n\n\n<p><em>M\u00e1ster en Gesti\u00f3n y Dessarrollo en la Industria Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abDise\u00f1o industrial para el aprovechamiento del l\u00edquido generado en el tratamiento alcalino de las algas durante la fabricaci\u00f3n del agar\u00bb.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"IV EDICI\u00d3N PREMIOS TFM 2023 - PABLO CIMAS\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/E2JM_5JNqyA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2>Premios TFM 2022<\/h2>\n\n\n\n<div class=\"is-layout-flex wp-container-18 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column is-vertically-aligned-center\" style=\"flex-basis:66.66%\">\n<div class=\"is-layout-flex wp-container-16 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Mar\u00eda Zonoza Berodia<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abCaracterizaci\u00f3n y aprovechamiento de la savia de abedul. Preparaci\u00f3n de biopl\u00e1sticos enriquecidos\u00bb.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"III EDICI\u00d3N PREMIOS TFM 2022 - MAR\u00cdA ZORNOZA\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/DLek1St1SkA?start=29&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Eva Armindo Rivero<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abEstudio de las interacciones entre poblaciones microbianas en una leche fermentada natural\u00bb.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"III EDICI\u00d3N PREMIOS TFM 2022 - EVA ARMINDO\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/FV-IeNcZAN4?start=29&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Luc\u00eda Su\u00e1rez Navarro<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abMicropart\u00edculas de cambio de fase, sensibles a la temperatura, para aplicaciones de libraci\u00f3n de bacteri\u00f3fagos de bajo demanda en el envasado de alimentos\u00bb.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"III EDICI\u00d3N PREMIOS TFM 2022 - LUC\u00cdA SU\u00c1REZ\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/39yNPLJRk6w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"has-text-align-left\">Premios TFM 2021<\/h2>\n\n\n\n<div class=\"is-layout-flex wp-container-24 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column is-vertically-aligned-center\" style=\"flex-basis:66.66%\">\n<div class=\"is-layout-flex wp-container-22 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Mar\u00eda Carpintero<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abExtracci\u00f3n de carotenoides de la yema de huevo. Evaluaci\u00f3n de aplicaciones\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>David Castrill\u00f3n <\/h2>\n\n\n\n<p><em>M\u00e1ster en Ingenier\u00eda Industrial<\/em><\/p>\n\n\n\n<p>\u00abAn\u00e1lisis y propuestas de mejora de la cadena log\u00edstica alimentaria en los barridos de Gij\u00f3n\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Abel L\u00f3pez <\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria <\/em><\/p>\n\n\n\n<p>\u00abPreparaci\u00f3n y caracterizaci\u00f3n de nanopart\u00edculas de quitosano y fosvitina\u00bb.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<h2>Premios TFM 2020<\/h2>\n\n\n\n<div class=\"is-layout-flex wp-container-30 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column is-vertically-aligned-center\" style=\"flex-basis:66.66%\">\n<div class=\"is-layout-flex wp-container-28 wp-block-columns\">\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Sof\u00eda Massari<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abImpresi\u00f3n en 3D de alimentos funcionales mediante la incorporaci\u00f3n del probi\u00f3tico Lactobacillus plantarum CECT9567\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Esther Gonz\u00e1lez<\/h2>\n\n\n\n<p><em>M\u00e1ster en Biotecnolog\u00eda Alimentaria<\/em><\/p>\n\n\n\n<p>\u00abProducci\u00f3n de films y recubrimientos utilizando nanocelulosa y prote\u00edna de sangre de matadero\u00bb.<\/p>\n<\/div>\n\n\n\n<div class=\"is-layout-flow wp-block-column\">\n<h2>Carcla Su\u00e1rez<\/h2>\n\n\n\n<p><em>M\u00e1ster en Ingenier\u00eda Industrial<\/em><\/p>\n\n\n\n<p>\u00abEficiencia y sostenibilidad de la cadena log\u00edstica alimentaria gobernada por el ayuntamiento de Gij\u00f3n\u00bb.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Premios TFM 2024 Marl\u00e9n \u00c1lvarez M\u00e1ster en Biotecnolog\u00eda Alimentaria \u00abImpactos medioambientales derivados de la producci\u00f3n IGP \u00abternera asturiana\u00bb. Huella de carbono\u00bb. Yaiza Guerrero M\u00e1ster Universitario en Historia y \u00c1n\u00e1lisis Sociocultural Del queso pic\u00f3n a la denominaci\u00f3n de origen protegida: el quesy cabrales desde la antropolog\u00eda hist\u00f3rica\u00bb. Andrea Garc\u00eda M\u00e1ster en Gesti\u00f3n y Desarrollo en la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/pages\/2511"}],"collection":[{"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/comments?post=2511"}],"version-history":[{"count":25,"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/pages\/2511\/revisions"}],"predecessor-version":[{"id":2691,"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/pages\/2511\/revisions\/2691"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/catedraIPA\/wp-json\/wp\/v2\/media?parent=2511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}