{"id":249894,"date":"2024-03-12T13:56:39","date_gmt":"2024-03-12T12:56:39","guid":{"rendered":"https:\/\/iaa.uvigo.gal\/2024\/03\/grupos-de-investigacion-da-uvigo-proponen-novas-estratexias-para-a-xestion-sostible-de-residuos-vitivinicolas\/"},"modified":"2024-03-12T13:56:39","modified_gmt":"2024-03-12T12:56:39","slug":"grupos-de-investigacion-da-uvigo-proponen-novas-estratexias-para-a-xestion-sostible-de-residuos-vitivinicolas","status":"publish","type":"post","link":"https:\/\/iaa.uvigo.gal\/es\/2024\/03\/grupos-de-investigacion-da-uvigo-proponen-novas-estratexias-para-a-xestion-sostible-de-residuos-vitivinicolas\/","title":{"rendered":"Grupos de investigaci\u00f3n da UVigo propo\u00f1en novas estratexias para a xesti\u00f3n sostible de residuos vitivin\u00edcolas"},"content":{"rendered":"<p>Grupos de investigaci\u00f3n da Facultade de Ciencias e da Facultade Ciencias Empresariais e Turismo do campus de Ourense desenvolveron un proxecto multidisciplinar no que, desde os seus respectivos eidos de co\u00f1ecemento, propo\u00f1en estratexias para a xesti\u00f3n sostible de residuos vitivin\u00edcolas. As s\u00faas propostas abranguen desde a obtenci\u00f3n de ingredientes con valor engadido das gallas e o bagazo procedentes da xesti\u00f3n da vi\u00f1a e da elaboraci\u00f3n do vi\u00f1o ata a creaci\u00f3n dun centro de tratamento.<\/p>\n<p>A iniciativa estivo financiada pola convocatoria de axudas Inou, realizada pola UVigo co apoio da Deputaci\u00f3n de Ourense. Da Facultade de Ciencias participaron os grupos de investigaci\u00f3n Planta, Solo e Aproveitamento de Subprodutos e Enxe\u00f1ar\u00eda Qu\u00edmica, co investigador Pedro Miguel Ferreira Santos \u00e1 fronte, e da Facultade de Ciencias Empresariais e Turismo membros do Departamento de Organizaci\u00f3n de Empresas e M\u00e1rketing, con Francisco Javier S\u00e1nchez Sellero \u00e1 cabeza.<\/p>\n<p><a href=\"https:\/\/www.uvigo.gal\/universidade\/comunicacion\/duvi\/grupos-investigacion-uvigo-proponen-novas-estratexias-xestion-sostible-residuos-vitivinicolas\" target=\"_blank\" rel=\"noopener\">Ler a nova completa no DUVI.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As s\u00faas propostas van desde xerar valor engadido das gallas e o bagazo procedentes da xesti\u00f3n da vi\u00f1a e da elaboraci\u00f3n do vi\u00f1o, ata a creaci\u00f3n dun centro de tratamento<\/p>\n","protected":false},"author":11,"featured_media":247316,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[94],"tags":[],"class_list":["post-249894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-duvi-es"],"acf":[],"yoast_head":"<title>Grupos de investigaci\u00f3n da UVigo propo\u00f1en novas estratexias para a xesti\u00f3n sostible de residuos vitivin\u00edcolas | Instituto de Agroecolox\u00eda e Alimentaci\u00f3n | UVigo<\/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:\/\/iaa.uvigo.gal\/es\/2024\/03\/grupos-de-investigacion-da-uvigo-proponen-novas-estratexias-para-a-xestion-sostible-de-residuos-vitivinicolas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" 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