{"id":470,"date":"2020-02-01T20:57:00","date_gmt":"2020-02-01T23:57:00","guid":{"rendered":"https:\/\/ictaufrgs.wpcomstaging.com\/?p=470"},"modified":"2024-03-01T19:18:08","modified_gmt":"2024-03-01T19:18:08","slug":"cursos-de-extensao","status":"publish","type":"post","link":"https:\/\/www.ufrgs.br\/icta\/index.php\/2020\/02\/01\/cursos-de-extensao\/","title":{"rendered":"Cursos de Extens\u00e3o"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">O Instituto de Ci\u00eancia e Tecnologia de Alimentos (ICTA) foi criado em 1958, sendo o primeiro na \u00e1rea de pesquisa cient\u00edfica no Brasil. O ICTA atua no aperfei\u00e7oamento de tecnologias de processamento, armazenamento e distribui\u00e7\u00e3o, bem como no aprimoramento e padroniza\u00e7\u00e3o de m\u00e9todos de controle de qualidade de produtos aliment\u00edcios. Atualmente o ICTA procura ampliar o seu alcance atrav\u00e9s de atividades de extens\u00e3o.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/Curso-de-extens\u00e3o-ICTA-1-1024x768.jpg\" alt=\"\" class=\"wp-image-1228\" srcset=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/Curso-de-extens\u00e3o-ICTA-1-1024x768.jpg 1024w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/Curso-de-extens\u00e3o-ICTA-1-300x225.jpg 300w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/Curso-de-extens\u00e3o-ICTA-1-768x576.jpg 768w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/Curso-de-extens\u00e3o-ICTA-1-790x593.jpg 790w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/Curso-de-extens\u00e3o-ICTA-1.jpg 1032w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Os temas dos cursos est\u00e3o conectados com as necessidades do mercado e as tend\u00eancias sociais nas \u00e1reas de Ci\u00eancia e Tecnologia de Alimentos. Um dos seus principais objetivos e transferir o conhecimento adquirido na Universidade para a comunidade externa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Confira o v\u00eddeo sobre os Cursos de Extens\u00e3o no ICTA:\u00a0<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Cursos de Extensao do ICTA - Conhecendo a UFRGS\" width=\"900\" height=\"506\" src=\"https:\/\/www.youtube.com\/embed\/7HRQz3FoAsM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">CONFIRA NOSSOS CURSOS: <\/h4>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><strong>T\u00edtulo do Curso<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>Ministrante Respons\u00e1vel<\/strong><\/td><\/tr><tr><td>Curso de Boas Pr\u00e1ticas e Seguran\u00e7a de Alimentos para Estabelecimentos Comercializantes de Sushis e Sashimis<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Tondo<\/td><\/tr><tr><td>Biosseguran\u00e7a em laborat\u00f3rios e produ\u00e7\u00e3o de Manual de Seguran\u00e7a para Laborat\u00f3rio.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Cesar Tondo<\/td><\/tr><tr><td>Rotulagem de Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Giovana Mercali<\/td><\/tr><tr><td>An\u00e1lise Estat\u00edstica e Microbiologia Preditiva para a produ\u00e7\u00e3o de Alimentos Seguros<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Tondo<\/td><\/tr><tr><td>An\u00e1lise de perfil de textura de alimentos s\u00f3lidos e semi-s\u00f3lidos (te\u00f3rico-pr\u00e1tico)<\/td><td class=\"has-text-align-center\" data-align=\"center\">Ana Raisa Paiva e Michele Utpott<\/td><\/tr><tr><td>Corantes Naturais: Fun\u00e7\u00f5es, Benef\u00edcios e Aplica\u00e7\u00f5es na ind\u00fastria de Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Alessandro Rios<\/td><\/tr><tr><td>Curso de Higieniza\u00e7\u00e3o na Produ\u00e7\u00e3o de Alimentos Seguros<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Tondo<\/td><\/tr><tr><td>Curso de higieniza\u00e7\u00e3o na produ\u00e7\u00e3o de alimentos seguros.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Patr\u00edcia da Silva Malheiros<\/td><\/tr><tr><td>Curso te\u00f3rico-pr\u00e1tico fabrica\u00e7\u00e3o de geleias tradicional e diet<\/td><td class=\"has-text-align-center\" data-align=\"center\">Bruna Tischer<\/td><\/tr><tr><td>Produ\u00e7\u00e3o de Cerveja Artesanal<\/td><td class=\"has-text-align-center\" data-align=\"center\">Rafael Rodrigues e Vitor Manfroi<\/td><\/tr><tr><td>M\u00e9todos R\u00e1pidos de detec\u00e7\u00e3o de pat\u00f3genos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Cesar Tondo<\/td><\/tr><tr><td>Curso te\u00f3rico Pr\u00e1tico: Produ\u00e7\u00e3o de P\u00e3es sem gl\u00faten<\/td><td class=\"has-text-align-center\" data-align=\"center\">Roberta Thys<\/td><\/tr><tr><td>M\u00e9todos <em>in vitro<\/em> para determinar a capacidade antioxidante \u2013 Aspectos te\u00f3ricos e pr\u00e1ticos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eliseu Rodrigues<\/td><\/tr><tr><td>T\u00f3picos Avan\u00e7ados em qualidade de cerveja artesanal<\/td><td class=\"has-text-align-center\" data-align=\"center\">Ta\u00eds Suhre e Cristian Mauricio Barreto<\/td><\/tr><tr><td>Curso Te\u00f3rico Pr\u00e1tico: Fungos e Micotoxinas em Alimentos e Bebidas<\/td><td class=\"has-text-align-center\" data-align=\"center\">Juliane Welke<\/td><\/tr><tr><td>Elabora\u00e7\u00e3o de queijo frescal e maturado (te\u00f3rico- pr\u00e1tico)<\/td><td class=\"has-text-align-center\" data-align=\"center\">Ana Raisa Paiva e Michele Utpott<\/td><\/tr><tr><td>Aditivos Alimentares: Uma Vis\u00e3o Geral<\/td><td class=\"has-text-align-center\" data-align=\"center\">Florencia Olivera<\/td><\/tr><tr><td>Oficina culin\u00e1ria de plantas aliment\u00edcias n\u00e3o convencionais (PANCS)<\/td><td class=\"has-text-align-center\" data-align=\"center\">Priscilla Reque e Michele Utpott<\/td><\/tr><tr><td>Metagen\u00f4mica, RNA ribossomal 16s e 18s, prepara\u00e7\u00e3o de bibliotecas, sequenciamento na plataforma illumina e an\u00e1lises de bioinform\u00e1tica dos dados gerados<\/td><td class=\"has-text-align-center\" data-align=\"center\">Jeverson Frazzon<\/td><\/tr><tr><td>An\u00e1lise metagen\u00f4mica: da extra\u00e7\u00e3o de DNA \u00e0 an\u00e1lise de dados.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Jeverson Frazzon<\/td><\/tr><tr><td>An\u00e1lise Sensorial aplicada a Ind\u00fastria de Alimentos \u2013 Te\u00f3rico Pr\u00e1tico<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone Fl\u00f4res\/ Carlos Pagno<\/td><\/tr><tr><td>Alimentos Probi\u00f3ticos e Kombucha: Aspectos te\u00f3ricos sobre o que s\u00e3o os probi\u00f3ticos e produ\u00e7\u00e3o de Kombucha<\/td><td class=\"has-text-align-center\" data-align=\"center\">Marco Ayub e alunos<\/td><\/tr><tr><td>Curso Te\u00f3rico-Pr\u00e1tico: An\u00e1lises cromatogr\u00e1ficas e olfatom\u00e9tricas para avalia\u00e7\u00e3o do <em>flavour<\/em> de alimentos e bebidas<\/td><td class=\"has-text-align-center\" data-align=\"center\">Juliane Welke<\/td><\/tr><tr><td>Curso Te\u00f3rico Pr\u00e1tico Estat\u00edstica B\u00e1sica e Planejamento Experimental<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone Fl\u00f4res e Giovana Mercali<\/td><\/tr><tr><td>Gerenciamento ambiental da Ind\u00fastria de Alimentos e Te\u00f3rico de Tratamento de res\u00edduos s\u00f3lidos e l\u00edquidos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Marco Ayub e alunos<\/td><\/tr><tr><td>Os mercados de alimentos sustent\u00e1veis no Brasil e no mundo \u2013 caracter\u00edsticas e perspectivas<\/td><td class=\"has-text-align-center\" data-align=\"center\">Jean Phillipe (e Luiz Gustavo Lovato)<\/td><\/tr><tr><td>Curso de Boas Pr\u00e1ticas e Seguran\u00e7a de Alimentos para Estabelecimentos Comercializantes de Sushis e Sashimis.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Cesar Tondo<\/td><\/tr><tr><td>Produ\u00e7\u00e3o de Cerveja Artesanal<\/td><td class=\"has-text-align-center\" data-align=\"center\">Rafael Rodrigues e Vitor Manfroi<\/td><\/tr><tr><td>Desenvolvimento de Perfil Sensorial por An\u00e1lise Descritiva Quantitativa<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone Fl\u00f4res<\/td><\/tr><tr><td>Curso Te\u00f3rico Pr\u00e1tico Estat\u00edstica B\u00e1sica e Planejamento Experimental<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone Fl\u00f4res e Giovana Mercali<\/td><\/tr><tr><td>An\u00e1lise Estat\u00edstica e Microbiologia Preditiva para a produ\u00e7\u00e3o de Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Tondo<\/td><\/tr><tr><td>Aditivos Alimentares: Uma Vis\u00e3o Geral<\/td><td class=\"has-text-align-center\" data-align=\"center\">Florencia Cladera Olivera<\/td><\/tr><tr><td>Corantes Naturais: Fun\u00e7\u00f5es, Benef\u00edcios e Aplica\u00e7\u00f5es na ind\u00fastria de Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Alessandro Rios<\/td><\/tr><tr><td>Curso de Higieniza\u00e7\u00e3o na Produ\u00e7\u00e3o de Alimentos Seguros<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eduardo Tondo<\/td><\/tr><tr><td>Cromatografia L\u00edquida acoplada \u00e0 espectrometria de massas (LC-MS\/MS): curso te\u00f3rico e pr\u00e1tico para a an\u00e1lise de alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Eliseu Rodrigues<\/td><\/tr><tr><td>Tecnologias Emergentes para&nbsp; o Processamento de Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Giovana D. Mercali<\/td><\/tr><tr><td>Curso EAD: \u00cdndices de qualidade da mat\u00e9ria-prima hortofrut\u00edcola para o processamento m\u00ednimo.<\/td><td class=\"has-text-align-center\" data-align=\"center\">EAD<\/td><\/tr><tr><td>Rotulagem de Alimentos: Tabela de Informa\u00e7\u00e3o Nutricional<\/td><td class=\"has-text-align-center\" data-align=\"center\">Giovana D. Mercali<\/td><\/tr><tr><td>Produ\u00e7\u00e3o de Cerveja Artesanal<\/td><td class=\"has-text-align-center\" data-align=\"center\">Rafael Rodrigues e Vitor Manfroi<\/td><\/tr><tr><td>Modelos experimentais alternativos&nbsp;e sua utiliza\u00e7\u00e3o na \u00e1rea de alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Paula Augusti<\/td><\/tr><tr><td>Rotulagem de Alimentos: Tabela de Informa\u00e7\u00e3o Nutricional<\/td><td class=\"has-text-align-center\" data-align=\"center\">Giovana D. Mercali<\/td><\/tr><tr><td>Alimentos Funcionais<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone H Fl\u00f4res<\/td><\/tr><tr><td>Mitos e Verdades sobre Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone Fl\u00f4res, Fernanda Rocket e Helena Schmidt<\/td><\/tr><tr><td>Curso EAD: Sanitizantes utilizados na cadeia produtiva de hortali\u00e7as minimamente processadas<\/td><td class=\"has-text-align-center\" data-align=\"center\">EAD<\/td><\/tr><tr><td><br><br>Mitos e Verdades sobre Alimentos<\/td><td class=\"has-text-align-center\" data-align=\"center\">Simone Flores\/Fernanda Rocket&nbsp; e Helena Schmidt<\/td><\/tr><tr><td>M\u00e9todos Anal\u00edticos aplicados ao trigo e farinha de trigo (te\u00f3rico)<\/td><td class=\"has-text-align-center\" data-align=\"center\">Roberta Thys<\/td><\/tr><tr><td>Curso te\u00f3rico-pr\u00e1tico &#8211; Conservas Vegetais Tradicionais e Light em s\u00f3dio<\/td><td class=\"has-text-align-center\" data-align=\"center\">Bruna Tischer<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">AGENDA DE CURSOS DE EXTENS\u00c3O PARA 2020: <\/h4>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"724\" height=\"1024\" src=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020-724x1024.jpg\" alt=\"\" class=\"wp-image-1229\" srcset=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020-724x1024.jpg 724w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020-212x300.jpg 212w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020-768x1086.jpg 768w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020-1086x1536.jpg 1086w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020-1448x2048.jpg 1448w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/AGENDA-2020.jpg 1587w\" sizes=\"auto, (max-width: 724px) 100vw, 724px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Curso de Corantes Naturais - Acontece na UFRGS\" width=\"900\" height=\"506\" src=\"https:\/\/www.youtube.com\/embed\/Lar0-_V4w6E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><figcaption><strong>V\u00eddeo elaborado sobre o Curso de Corantes Naturais<\/strong><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1-1024x576.jpg\" alt=\"\" class=\"wp-image-1230\" srcset=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1-1024x576.jpg 1024w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1-300x169.jpg 300w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1-768x432.jpg 768w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1-1260x709.jpg 1260w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1-800x450.jpg 800w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/FOTO-CURSO-ADITIVOS-1.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><strong>Curso de Aditivos Alimentares realizado em 2019<\/strong><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"687\" height=\"706\" src=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/foto-Curso-Vegetais-Minimamente-Processados-1.jpg\" alt=\"\" class=\"wp-image-1231\" srcset=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/foto-Curso-Vegetais-Minimamente-Processados-1.jpg 687w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/foto-Curso-Vegetais-Minimamente-Processados-1-292x300.jpg 292w\" sizes=\"auto, (max-width: 687px) 100vw, 687px\" \/><figcaption><strong>Curso de Vegetais Minimamente Processados para a equipe da VISA estadual e ANVISA realizado em 2019<\/strong><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/curso-de-extens\u00e3o-Microbiologia-Preditiva-1-1024x768.jpg\" alt=\"\" class=\"wp-image-1232\" srcset=\"https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/curso-de-extens\u00e3o-Microbiologia-Preditiva-1-1024x768.jpg 1024w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/curso-de-extens\u00e3o-Microbiologia-Preditiva-1-300x225.jpg 300w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/curso-de-extens\u00e3o-Microbiologia-Preditiva-1-768x576.jpg 768w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/curso-de-extens\u00e3o-Microbiologia-Preditiva-1-790x593.jpg 790w, https:\/\/www.ufrgs.br\/icta\/wp-content\/uploads\/2020\/07\/curso-de-extens\u00e3o-Microbiologia-Preditiva-1.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><strong>Curso de Microbiologia Preditiva realizado em 2019<\/strong><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>O Instituto de Ci\u00eancia e Tecnologia de Alimentos (ICTA) foi criado em 1958, sendo o primeiro na \u00e1rea de pesquisa cient\u00edfica no Brasil.&hellip;<\/p>\n","protected":false},"author":1,"featured_media":556,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destaque"],"_links":{"self":[{"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/posts\/470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/comments?post=470"}],"version-history":[{"count":4,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/posts\/470\/revisions"}],"predecessor-version":[{"id":1233,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/posts\/470\/revisions\/1233"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/media\/556"}],"wp:attachment":[{"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/media?parent=470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/categories?post=470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ufrgs.br\/icta\/index.php\/wp-json\/wp\/v2\/tags?post=470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}