{"id":2105,"date":"2025-11-10T20:41:05","date_gmt":"2025-11-10T20:41:05","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=2105"},"modified":"2025-11-10T20:41:14","modified_gmt":"2025-11-10T20:41:14","slug":"alimento","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2025\/11\/10\/alimento\/","title":{"rendered":"Definizioni per tutte le et\u00e0"},"content":{"rendered":"
    \n
  1. \n

    ENOGASTRONOMO: target bambini delle scuole elementari (6-10 anni)\u00a0<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Definizione;un enogastronomo <\/a>\u00e8 una persona che sa tante cose su ogni tipo di cibo e bevande. \u00c8 un po’ come uno \u201cscienziato del gusto” che\u00a0 assaggia, studia e racconta cosa sta bene insieme nel piatto e nel bicchiere. Aiuta i ristoranti a scegliere i cibi pi\u00f9 buoni e gli abbinamenti giusti.<\/span><\/p>\n

    \u201c E come un super-assaggiatore che assaggia e scopre i segreti per mangiare bene!\u201d<\/span><\/p>\n

    \"\"

    Enogastromo<\/p><\/div>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    \u00a0<\/span><\/p>\n

     <\/p>\n

    2. GLUTINE: target studenti delle superiori ( 14-18 anni)\u00a0<\/span><\/h3>\n

    Definizione:il glutine<\/a> \u00e8 una proteina che si trova in cereali come frumento, orzo e segale. \u00c8 quella sostanza che rende l\u2019impasto elastico e permette al pane di crescere durante la cottura.<\/span><\/p>\n

    Tuttavia, alcune persone non possono mangiare glutine perch\u00e9 il loro corpo non lo digerisce bene. Ad esempio, chi \u00e8 celiaco deve evitarlo completamente, altrimenti pu\u00f2 avere forti disturbi intestinali.<\/span><\/p>\n

    \"glutine<\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

    3. PATOGENO: target adulti (livello universitario o professionale)<\/span><\/h3>\n

    Definizioe:un patogeno<\/a> \u00e8 un microrganismo (come un batterio, un virus o un fungo) che pu\u00f2 provocare\u00a0<\/span><\/p>\n

    \"\"<\/span><\/h3>\n

    malattie. Alcuni patogeni entrano nel nostro corpo attraverso l\u2019aria, il cibo o il contatto con superfici contaminate.<\/span><\/p>\n

    Non tutti i microrganismi sono pericolosi, ma i patogeni sono quelli che il nostro sistema immunitario deve combattere per proteggerci.<\/span><\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    ENOGASTRONOMO: target bambini delle scuole elementari (6-10 anni)\u00a0 Definizione;un enogastronomo \u00e8 una persona che sa tante cose su ogni tipo di cibo e bevande. \u00c8 … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2105","post","type-post","status-publish","format-standard","hentry","category-chisiamo"],"yoast_head":"\nDefinizioni per tutte le et\u00e0 - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"Definizioni sul mondo dell'enogastronomia per tutte le et\u00e0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2025\/11\/10\/alimento\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Definizioni per tutte le et\u00e0 - 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