{"id":5027,"date":"2024-10-29T09:00:00","date_gmt":"2024-10-29T09:00:00","guid":{"rendered":"https:\/\/sangiorgiobakery.com\/?p=5027"},"modified":"2026-10-07T22:08:47","modified_gmt":"2026-10-07T22:08:47","slug":"agevolazione-ex-dm-del-09-12-2014-contratto-di-sviluppo-pon-imprese-e-competivita-2010-2020","status":"publish","type":"post","link":"https:\/\/sangiorgiobakery.com\/en\/agevolazione-ex-dm-del-09-12-2014-contratto-di-sviluppo-pon-imprese-e-competivita-2010-2020\/","title":{"rendered":"Agevolazione ex DM del 09.12.2014 Contratto di Sviluppo \u2013 PON \u201c Imprese e Competivit\u00e0 2010-2020\u201d"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"5027\" class=\"elementor elementor-5027\" wpc-filter-elementor-widget=\"1\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a0270001 e-flex e-con-boxed e-con e-parent\" data-id=\"a0270001\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a0270002 elementor-widget elementor-widget-heading\" data-id=\"a0270002\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">29 ottobre 2024<\/p>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0270003 elementor-widget elementor-widget-heading\" data-id=\"a0270003\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Agevolazione ex DM del 09.12.2014 Contratto di Sviluppo \u2013 PON \u201c Imprese e Competivit\u00e0 2010-2020\u201d<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a0270004 e-flex e-con-boxed e-con e-parent\" data-id=\"a0270004\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a0270005 elementor-widget elementor-widget-text-editor\" data-id=\"a0270005\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong>Agevolazione ex DM del 09.12.2014 Contratto di Sviluppo \u2013 PON \u201c Imprese e Competivit\u00e0 2010-2020\u201d FERS ( PON IC) \u2013 Fondo Sviluppo e Coesione 2014-2023 (FSC) \u2013 CDS000487 \u2013 ProFIQua: Prodotti da forno innovativi di qualit\u00e0 \u2013 ASSE 3 Priorit\u00e0 di investimento 3.c Azione 3.1.3 LDR<\/strong><\/p><p>Il progetto di ricerca \u201cQuality Bakery\u201d denominato&nbsp;<strong>ProFIQua \u201cPROdotti da Forno Innovativi di QUAlit\u00e0<\/strong>\u201d, mira a valorizzare la filiera dei prodotti da forno, favorendo la realizzazione di prodotti di qualit\u00e0, anche attraverso lo studio di nuovi prodotti derivanti da materie prime ad elevato contenuto nutrizionale e tecnologico, nonch\u00e9 di adeguati packaging attivi in grado di preservarne le caratteristiche<\/p><p>l progetto ProFIQua \u00e8 proposto dalle aziende del&nbsp;<strong>Contratto di Sviluppo \u201cQuality Bakery\u201c<\/strong>&nbsp;in partnership con l\u2019 Universit\u00e0 degli Studi di Napoli Federico II , Sezione di Scienza e Tecnologia degli Alimenti:<\/p><p><strong>\u2022 SAN GIORGIO SpA<\/strong><br><strong>\u2022 BIOPLAST Srl<\/strong><br><strong>\u2022 UNIVERSITA\u2019 STUDI DI NAPOLI, FEDERICO II, Dip. Agraria, Scienza degli Alimenti (UNINA)<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0270006 elementor-widget elementor-widget-image\" data-id=\"a0270006\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/sangiorgiobakery.com\/wp-content\/uploads\/2024\/10\/ProFIQua-\u2013-Targa-del-progetto-Quality-Bakery.png\" data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-title=\"ProFIQua \u2013 Targa del progetto Quality Bakery\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6NTAzNCwidXJsIjoiaHR0cHM6XC9cL3Nhbmdpb3JnaW9iYWtlcnkuY29tXC93cC1jb250ZW50XC91cGxvYWRzXC8yMDI0XC8xMFwvUHJvRklRdWEtXHUyMDEzLVRhcmdhLWRlbC1wcm9nZXR0by1RdWFsaXR5LUJha2VyeS5wbmcifQ%3D%3D\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1031\" height=\"775\" 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\/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Il progetto di ricerca \u201cQuality Bakery\u201d denominato ProFIQua \u201cPROdotti da Forno Innovativi di QUAlit\u00e0\u201d, mira a valorizzare la filiera dei prodotti da forno, favorendo la realizzazione di prodotti di qualit\u00e0.<\/p>","protected":false},"author":2,"featured_media":5034,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[191],"tags":[],"caratteristiche":[],"salato":[],"cotti":[],"cornetti-e-specialita":[],"farcitura":[],"peso":[],"class_list":["post-5027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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