{"id":135,"date":"2019-03-04T11:49:14","date_gmt":"2019-03-04T11:49:14","guid":{"rendered":"http:\/\/bodai.unibs.it\/bdsensory\/?page_id=135"},"modified":"2019-03-04T11:49:14","modified_gmt":"2019-03-04T11:49:14","slug":"conferences-and-workshops","status":"publish","type":"page","link":"https:\/\/bodai.unibs.it\/bdsensory\/research\/conferences-and-workshops\/","title":{"rendered":"Conferences and Workshops"},"content":{"rendered":"<h1>Conferences and Workshops<\/h1>\n<p>&nbsp;<\/p>\n<hr \/>\n<h5>Descrizione e misurazione della percezione: metodi e strumenti per l\u2019innovazione nel food<\/h5>\n<p>Workshop Iasa, 12 Aprile 2019<br \/>\nUniversit\u00e0 Cattolica del Sacro Cuore (Piacenza)<\/p>\n<p><a class=\"button w-button w--current\" href=\"https:\/\/bodai.unibs.it\/bdsensory\/?page_id=244\">See more<\/a><\/p>\n<hr \/>\n<h5><strong>Innovazione dei metodi statistici per la valutazione sensoriale del vino<\/strong><\/h5>\n<p>Convegno DMS StatLab &#8211; IASA, 3 Maggio 2013<br \/>\nUniversit\u00e0 degli Studi di Brescia<\/p>\n<p><a class=\"button w-button w--current\" href=\"https:\/\/32eb01f8-a-b9f5f660-s-sites.googlegroups.com\/a\/unibs.it\/dms-statlab\/CONVEGNO%20IASA%20SENSORY%20ANALYSIS%2003-05-2013.pdf?attachauth=ANoY7cpkLXRzd57dvNDVxr-oybEr64W5kWBTi4mcJu0OAGA0hT1HqwN3z3eb9awxtuxuhcehaW07Xd2iVXfG2Hx10uuF31knUzeUWxUz4wxN7mdDdHTCpJUMda_6kWwt6rhT44lDKOCPSc5jwVS-nh21ov9yIv0ooqCMjP1x-UhohlwQHhLFolnocr2q0bNVkFwb3EA9yDcB_jSWfU9krFgGL7s4gct9KyuL_hyvOTtPWRTqmKapxp9fElR9PwVh_4EE8MiPyHSo&amp;attredirects=1\">Event<\/a><\/p>\n<p><a class=\"button w-button w--current\" href=\"https:\/\/bodai.unibs.it\/bdsensory\/wp-content\/uploads\/sites\/3\/2019\/06\/ARTICOLO-Assaggio-1-07-2013.pdf\">Article<\/a><\/p>\n<p><a class=\"button w-button w--current\" href=\"https:\/\/bodai.unibs.it\/bdsensory\/wp-content\/uploads\/sites\/3\/2019\/06\/ARTICOLO-bresciaoggi-03-05-2013.pdf\">Article<\/a><\/p>\n<p><a class=\"button w-button w--current\" href=\"https:\/\/bodai.unibs.it\/bdsensory\/wp-content\/uploads\/sites\/3\/2019\/06\/ARTICOLO-Assaggio-1-07-2013.pdf\">Article<\/a><\/p>\n<hr \/>\n<div class=\"page\" title=\"Page 1\">\n<div class=\"layoutArea\">\n<div class=\"column\"><\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Conferences and Workshops &nbsp; Descrizione e misurazione della percezione: metodi e strumenti per l\u2019innovazione nel food Workshop Iasa, 12 Aprile 2019 Universit\u00e0 Cattolica del Sacro Cuore (Piacenza) See more Innovazione dei metodi statistici per la valutazione sensoriale del vino Convegno DMS StatLab &#8211; IASA, 3 Maggio 2013 Universit\u00e0 degli Studi di Brescia Event Article Article [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":119,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-135","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/pages\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":0,"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/pages\/135\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/pages\/119"}],"wp:attachment":[{"href":"https:\/\/bodai.unibs.it\/bdsensory\/wp-json\/wp\/v2\/media?parent=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}