{"id":76908,"date":"2026-04-28T15:14:39","date_gmt":"2026-04-28T18:14:39","guid":{"rendered":"https:\/\/www.ufrgs.br\/sead\/?p=76908"},"modified":"2026-04-28T15:22:54","modified_gmt":"2026-04-28T18:22:54","slug":"processo-seletivo-para-professorformador-do-curso-de-especializacao-em-gastronomia-cultural-temas-do-campo-a-mesa-2","status":"publish","type":"post","link":"https:\/\/www.ufrgs.br\/sead\/2026\/04\/28\/processo-seletivo-para-professorformador-do-curso-de-especializacao-em-gastronomia-cultural-temas-do-campo-a-mesa-2\/","title":{"rendered":"Processo Seletivo para Professor Formador do Curso de Especializa\u00e7\u00e3o em Gastronomia Cultural: temas do campo \u00e0 mesa"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"76908\" class=\"elementor elementor-76908\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8273db8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8273db8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-04f5794\" data-id=\"04f5794\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6f087e3 elementor-widget elementor-widget-heading\" data-id=\"6f087e3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Processo Seletivo para Professor Formador do Curso de Especializa\u00e7\u00e3o em Gastronomia Cultural: temas do campo \u00e0 mesa<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-29a464c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"29a464c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-28ee080\" data-id=\"28ee080\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-26dda19 elementor-widget elementor-widget-text-editor\" data-id=\"26dda19\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A Universidade Federal do Rio Grande do Sul torna p\u00fablica a abertura de inscri\u00e7\u00f5es para o processo de sele\u00e7\u00e3o de bolsista para integrar a equipe de <strong>Professores Formadores<\/strong> para orienta\u00e7\u00e3o de Trabalho de Conclus\u00e3o de Curso (TCC) e elabora\u00e7\u00e3o de projeto das pesquisas do Curso de <strong>Especializa\u00e7\u00e3o em<\/strong><br \/><strong>Gastronomia Cultural: temas do campo \u00e0 mesa<\/strong>, em conv\u00eanio entre a UFRGS e UFCSPA, na modalidade a dist\u00e2ncia, no \u00e2mbito do Sistema da Universidade<br \/>Aberta do Brasil (UAB\/CAPES).<\/p><p>O Processo seletivo simplificado destina-se ao preenchimento de at\u00e9 3 vagas + cadastro reserva (CR). As inscri\u00e7\u00f5es est\u00e3o abertas entre os dias <strong>22\/04 a 07\/05\/2026<\/strong>.<\/p><p>As informa\u00e7\u00f5es completas sobre requisitos, prazos e crit\u00e9rios de avalia\u00e7\u00e3o s\u00e3o encontradas no edital dispon\u00edvel em <a href=\"https:\/\/www.ufrgs.br\/gastronomiacultural\/edital-cisade-05-2026-edital-complementar-processo-seletivo-para-professor-formador-para-orientacao-de-tcc\/\">Edital 05\/2026 | EDITAL COMPLEMENTAR \u2013 PROCESSO SELETIVO PARA PROFESSOR FORMADOR PARA ORIENTA\u00c7\u00c3O DE TCC \u2013 Gastronomia Cultural<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Processo Seletivo para Professor Formador do Curso de Especializa\u00e7\u00e3o em Gastronomia Cultural: temas do campo \u00e0 mesa A Universidade Federal do Rio Grande do Sul torna p\u00fablica a abertura de inscri\u00e7\u00f5es para o processo de sele\u00e7\u00e3o de bolsista para integrar a equipe de Professores Formadores para orienta\u00e7\u00e3o de Trabalho de Conclus\u00e3o de Curso (TCC) e [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":76916,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"inline_featured_image":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4],"tags":[],"class_list":["post-76908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - 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