{"id":4588,"date":"2025-02-06T13:43:53","date_gmt":"2025-02-06T18:43:53","guid":{"rendered":"https:\/\/insin.unitru.edu.pe\/?p=4588"},"modified":"2025-04-11T07:52:46","modified_gmt":"2025-04-11T12:52:46","slug":"tecnologia-seguridad-alimentaria-e-higiene-en-productos-marinos-y-acuicolas","status":"publish","type":"post","link":"https:\/\/insin.unitru.edu.pe\/?p=4588","title":{"rendered":"TECNOLOGIA, SEGURIDAD ALIMENTARIA E HIGIENE EN PRODUCTOS MARINOS Y ACUICOLAS"},"content":{"rendered":"\t\t
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PERFIL DE GRUPO DE INVESTIGACI\u00d3N<\/span><\/p>

TECNOLOGIA, SEGURIDAD ALIMENTARIA E HIGIENE EN PRODUCTOS MARINOS Y ACUICOLAS<\/span><\/p><\/td><\/tr>

ACRONIMO:<\/strong><\/span><\/span><\/p><\/td>

TECSEHPRO<\/strong><\/span><\/span><\/p><\/td><\/tr>

RESOLUCI\u00d3N:<\/strong><\/span><\/span><\/p><\/td>

RVI-053-2023-VIN-UNT<\/span><\/span><\/a><\/p><\/td><\/tr>

CATEGORIA:<\/strong><\/span><\/span><\/p><\/td>

EMERGENTE<\/span><\/span><\/p><\/td><\/tr>

ADSCRITO:<\/strong><\/span><\/span><\/p><\/td>

Departamento de Pesquer\u00eda<\/span><\/span><\/p><\/td><\/tr>

FACULTAD:<\/strong><\/span><\/span><\/p><\/td>

FACULTAD DE CIENCIAS BIOL\u00d3GICAS<\/span><\/span><\/p><\/td><\/tr>

COORDINADOR:<\/strong><\/span><\/span><\/p><\/td>

CORREA LA TORRE JORGE ARTEMIO<\/span><\/span><\/p><\/td><\/tr>

CORREO ELECTR\u00d3NICO:<\/strong><\/span><\/span><\/p><\/td>

jcorrea@unitru.edu.pe<\/span><\/span><\/p><\/td><\/tr><\/tbody><\/table><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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PRESENTACI\u00d3N DEL GRUPO DE INVESTIGACI\u00d3N<\/strong><\/span><\/span><\/p>\n

Por la naturaleza misma de la investigaci\u00f3n ,referida a los recursos pesqueros, se ha cre\u00eddo conveniente procesarlos para en primera instancia diversificar su consumo, as\u00ed como tambi\u00e9n dar la seguridad e inocuidad alimentaria y de higiene a los alimentos a procesar, por lo que se hace necesario formar un grupo interdisciplinario, conformado por un bi\u00f3logo pesquero, encargado de aplicar la tecnolog\u00eda conveniente, un ingeniero qu\u00edmico a fin de evaluar los componentes del mismo ,teniendo en cuenta la inocuidad e higiene para evitar las enfermedades transmitidas por los alimentos, as\u00ed mismo un f\u00edsico especialista en el tratamiento de las muestras aplicando tecnolog\u00edas nuevas y limpias para la determinaci\u00f3n de sus componentes nutricionales y algunos otros que sean peligrosos para la salud.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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N\u00b0 INTEGRANTES<\/strong><\/span><\/span><\/p>\n <\/td>\n

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5 MIEMBROS<\/strong><\/span><\/span><\/span><\/strong><\/span><\/p>\n <\/td>\n <\/tr>\n

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INVESTIGADORES<\/strong><\/span><\/span><\/p>\n <\/td>\n

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Investigador Titular<\/strong><\/span><\/span><\/p>\n <\/td>\n

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. Correa La Torre Jorge Artemio<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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Investigador Colaborador<\/strong><\/span><\/span><\/p>\n <\/td>\n

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. Bopp Vidal Geiner Manuel<\/span><\/span>
. Valderrama Ramos Isidoro<\/span><\/span>
. Aldama Reyna Claver Wilder<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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Investigador en Formaci\u00f3n<\/strong><\/span><\/span><\/p>\n <\/td>\n

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. Narro Quiroz Miguel Angel<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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OBJETIVOS DEL DESARROLLO SOSTENIBLE<\/strong><\/span><\/p>\n

ODS: 6, 14<\/strong><\/span><\/span><\/span><\/strong><\/span><\/p>\n <\/td>\n

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. Agua limpia y saneamiento (6)<\/span><\/span>
. Vida submarina (14)<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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LINEAS DE INVESTIGACI\u00d3N<\/strong><\/span><\/span><\/span><\/strong><\/span><\/p>\n <\/td>\n

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CONSOLIDADAS<\/strong><\/span><\/span><\/p>\n <\/td>\n

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. Salud <\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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POR CONSOLIDAR<\/strong><\/span><\/span><\/p>\n <\/td>\n

\n

. Ingenieria y Tecnologia<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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EMERGENTES<\/strong><\/span><\/span><\/p>\n <\/td>\n

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. Biologia Marina y del Agua<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n

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OTRAS L\u00cdNEAS<\/strong><\/span><\/span><\/p>\n <\/td>\n

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. F\u00ecsica Optica y de laseres<\/span><\/span><\/p>\n <\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n<\/figure>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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OBJETIVOS DEL GRUPO DE INVESTIGACI\u00d3N <\/strong><\/span><\/span><\/p>

Objetivo General<\/strong><\/span><\/span><\/p>

  • Procesar productos pesqueros diversificados, inocuos y en condiciones higi\u00e9nicas de elaboraci\u00f3n.<\/span><\/span><\/p><\/li><\/ul>

    Objetivos Espec\u00edficos<\/strong><\/span><\/span><\/p>

    • Contribuir con la salud p\u00fablica alimentaria informando sobre los niveles m\u00e1ximos permisible de toxinas en los alimentos marinos y acu\u00edcolas.
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      PERFIL DE GRUPO DE INVESTIGACI\u00d3N TECNOLOGIA, SEGURIDAD ALIMENTARIA E HIGIENE EN PRODUCTOS MARINOS Y ACUICOLAS ACRONIMO: TECSEHPRO RESOLUCI\u00d3N: RVI-053-2023-VIN-UNT CATEGORIA: EMERGENTE ADSCRITO: Departamento de Pesquer\u00eda FACULTAD: FACULTAD DE CIENCIAS BIOL\u00d3GICAS COORDINADOR: CORREA LA TORRE JORGE ARTEMIO CORREO ELECTR\u00d3NICO: jcorrea@unitru.edu.pe PRESENTACI\u00d3N DEL GRUPO DE INVESTIGACI\u00d3N Por la naturaleza misma de la investigaci\u00f3n ,referida a los recursos […]<\/p>\n","protected":false},"author":2,"featured_media":6530,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50,52],"tags":[],"class_list":["post-4588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-emergente","category-grupos-2023"],"yoast_head":"\nTECNOLOGIA, SEGURIDAD ALIMENTARIA E HIGIENE EN PRODUCTOS MARINOS Y ACUICOLAS - Instituto de Investigaci\u00f3n - 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