Ubicaci\u00f3<\/a>)<\/p>\n17181 El Mas Aliu (Aiguaviva) \u2013 Girona<\/p>\n","ubicacio":{"address":"P\u00e0rquing Grup Boira (Ubicaci\u00f3) 17181 El Mas Aliu (Aiguaviva) \u2013 Girona","lat":41.9450638,"lng":2.7824729,"zoom":14,"place_id":"ChIJbYIXfJ_guhIR4i6Fi3MPF5I","street_number":"17","street_name":"Carrer de Sant Josep","city":"El Mas Aliu","state":"Catalunya","state_short":"CT","post_code":"17181","country":"Espanya","country_short":"ES"},"imatge_ubicacio":false,"persona_contacte_nom":"Javier Tobal","persona_contacte_email":"javier.tobal@irta.cat","programa":false,"programacio":"
10:30 Registration of attendees.<\/strong><\/p>\n
\n10:45 The geneology of wheat. Interest of old soft wheat varieties for baking<\/strong>
\nJoan Serra Gironella, IRTA Sustainable Extensive Crops Program.<\/p>\n
\n11:15 Visit to the Casa Moner workshop. Bread making process.<\/strong><\/p>\n
\n13:00 End of the day.<\/strong><\/p>\n","ponents":[{"ponent":{"ID":9221,"post_author":"32","post_date":"2021-09-09 14:40:44","post_date_gmt":"2021-09-09 12:40:44","post_content":"\nJoan Serra Gironella. Researcher - specialist at the Institute of Agri-Food Research and Technology (IRTA) of the Sustainable Extensive Crops Program, based at the Mas Badia Agricultural Experimental Station. For more than 30 years he has developed his activity in the Area of \u200b\u200bExtensive Crops of the Mas Badia Foundation, a consortium center at IRTA, until his incorporation into the institute in January 2020. He has focused his activity on the evaluation of plant material, phytosanitary protection, quality, etc. in winter cereals, corn, protein crops, rapeseed and fodder. He has a large number of publications in popular magazines, extensive experience in organizing transfer activities (conferences, courses, etc.) and also in conducting experimentation with companies in the sector.<\/span><\/pre><\/p>\n","post_title":"Joan Serra","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"joan-serra","to_ping":"","pinged":"","post_modified":"2021-09-09 14:40:44","post_modified_gmt":"2021-09-09 12:40:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/joan-serra\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}}],"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/IRTA_logo_PNG_amb_R_cerca.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/DACC_2023.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/PATT-2023-1.jpg","nom":"","link":""}],"patrocina":false,"colabora":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/09\/casamoner.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/09\/cooperativa-castell\u00f2.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/09\/aspegi.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/09\/cooperativa-agricola-banyoles.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/09\/associaci\u00f3-de-productors-de-conreus-extensius-de-girona.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2023\/09\/flaquers-artesans.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/08\/13-diputacio-girona-logo.jpg","nom":"","link":""}],"serveis":false,"materials":false,"activitats_relacionades":false,"te_enquesta":false,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":true,"wait_list":false},"yoast_head":"\nMaking bread from different types of ancient wheat - IRTA<\/title>\n<meta name=\"description\" content=\"Wheat quality parameters vary depending on the destination, for feed or for human consumption (baking, pasta making, etc.). In the latter case, they are\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/transferencia.irta.cat\/en\/activitats\/making-bread-from-different-types-of-ancient-wheat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Making bread from different types of ancient wheat - IRTA\" \/>\n<meta property=\"og:description\" content=\"Wheat quality parameters vary depending on the destination, for feed or for human consumption (baking, pasta making, etc.). 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