{"id":25,"date":"2024-11-06T18:01:47","date_gmt":"2024-11-06T21:01:47","guid":{"rendered":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/?page_id=25"},"modified":"2025-07-31T10:29:47","modified_gmt":"2025-07-31T13:29:47","slug":"submissao-de-resumos","status":"publish","type":"page","link":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/submissao-de-resumos\/","title":{"rendered":"Submiss\u00e3o de resumos"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"25\" class=\"elementor elementor-25\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-abd018f elementor-section-content-top elementor-hidden-desktop elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"abd018f\" data-element_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-ede013c\" data-id=\"ede013c\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-6b1e2c5 elementor-widget elementor-widget-image\" data-id=\"6b1e2c5\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 18-04-2024 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" width=\"659\" height=\"332\" src=\"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-content\/uploads\/2025\/02\/img-3.png\" class=\"attachment-large size-large wp-image-327\" alt=\"\" srcset=\"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-content\/uploads\/2025\/02\/img-3.png 659w, https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-content\/uploads\/2025\/02\/img-3-300x151.png 300w\" sizes=\"(max-width: 659px) 100vw, 659px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-03c38d0 elementor-widget elementor-widget-image\" data-id=\"03c38d0\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img width=\"560\" height=\"133\" src=\"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-content\/uploads\/2025\/02\/img-2-1.png\" class=\"attachment-large size-large wp-image-328\" alt=\"\" srcset=\"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-content\/uploads\/2025\/02\/img-2-1.png 560w, https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-content\/uploads\/2025\/02\/img-2-1-300x71.png 300w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3e369ea elementor-widget elementor-widget-heading\" data-id=\"3e369ea\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 18-04-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">ATEN\u00c7\u00c3O:\nRESUMOS EM MICROBIOLOGIA DE ALIMENTOS\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1cd2b04 elementor-align-right elementor-mobile-align-center elementor-widget elementor-widget-button\" data-id=\"1cd2b04\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/foodmicrolatino2025.icfmh.org\/submissions\/\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon elementor-align-icon-left\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-far-calendar-check\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M400 64h-48V12c0-6.627-5.373-12-12-12h-40c-6.627 0-12 5.373-12 12v52H160V12c0-6.627-5.373-12-12-12h-40c-6.627 0-12 5.373-12 12v52H48C21.49 64 0 85.49 0 112v352c0 26.51 21.49 48 48 48h352c26.51 0 48-21.49 48-48V112c0-26.51-21.49-48-48-48zm-6 400H54a6 6 0 0 1-6-6V160h352v298a6 6 0 0 1-6 6zm-52.849-200.65L198.842 404.519c-4.705 4.667-12.303 4.637-16.971-.068l-75.091-75.699c-4.667-4.705-4.637-12.303.068-16.971l22.719-22.536c4.705-4.667 12.303-4.637 16.97.069l44.104 44.461 111.072-110.181c4.705-4.667 12.303-4.637 16.971.068l22.536 22.718c4.667 4.705 4.636 12.303-.069 16.97z\"><\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Clique aqui para orienta\u00e7\u00f5es<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\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-0ee5e2d elementor-section-content-top elementor-hidden-tablet elementor-hidden-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0ee5e2d\" data-element_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-8d43f51\" data-id=\"8d43f51\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-a003864 elementor-widget elementor-widget-heading\" data-id=\"a003864\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">ATEN\u00c7\u00c3O:\nRESUMOS EM <br>MICROBIOLOGIA DE ALIMENTOS\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c8388bc elementor-align-right elementor-widget elementor-widget-button\" data-id=\"c8388bc\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/foodmicrolatino2025.icfmh.org\/submissions\/\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t<span class=\"elementor-button-icon elementor-align-icon-left\">\n\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-far-calendar-check\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M400 64h-48V12c0-6.627-5.373-12-12-12h-40c-6.627 0-12 5.373-12 12v52H160V12c0-6.627-5.373-12-12-12h-40c-6.627 0-12 5.373-12 12v52H48C21.49 64 0 85.49 0 112v352c0 26.51 21.49 48 48 48h352c26.51 0 48-21.49 48-48V112c0-26.51-21.49-48-48-48zm-6 400H54a6 6 0 0 1-6-6V160h352v298a6 6 0 0 1-6 6zm-52.849-200.65L198.842 404.519c-4.705 4.667-12.303 4.637-16.971-.068l-75.091-75.699c-4.667-4.705-4.637-12.303.068-16.971l22.719-22.536c4.705-4.667 12.303-4.637 16.97.069l44.104 44.461 111.072-110.181c4.705-4.667 12.303-4.637 16.971.068l22.536 22.718c4.667 4.705 4.636 12.303-.069 16.97z\"><\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Clique aqui para orienta\u00e7\u00f5es<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t<\/div>\n\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-4fe372b1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4fe372b1\" data-element_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-3096bb54\" data-id=\"3096bb54\" data-element_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-15b0a412 elementor-widget elementor-widget-text-editor\" data-id=\"15b0a412\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.21.0 - 18-04-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p style=\"font-weight: 400;\">Envio dos Resumos, Apresenta\u00e7\u00e3o dos P\u00f4steres e Avalia\u00e7\u00e3o<\/p><p style=\"font-weight: 400;\">Para submeter seu resumo<strong>\u00a0<a href=\"https:\/\/www.passgroup.com.br\/hotsite2\/site\/default.asp?EventoID=204&amp;TroncoID=518080&amp;SecaoID=946418\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.passgroup.com.br\/hotsite2\/site\/default.asp?EventoID%3D204%26TroncoID%3D518080%26SecaoID%3D946418&amp;source=gmail&amp;ust=1738435896447000&amp;usg=AOvVaw389DtlFLoBPv5ioEOs39MU\">CLIQUE AQUI<\/a><\/strong><\/p><p style=\"font-weight: 400;\">O envio de Resumo dever\u00e1 ser realizado impreterivelmente, at\u00e9 o dia\u00a0<strong>31\/07\/2025<\/strong>\u00a0em\u00a0<strong>PORTUGU\u00caS OU INGL\u00caS (Food Micro).<\/strong><\/p><p style=\"font-weight: 400;\"><span style=\"color: #ff0000;\"><strong>OBS.: Os resumos que forem inscritos para o Food Micro, esses sim t\u00eam que ser OBRIGATORIAMENTE submetidos em Ingl\u00eas.<\/strong><\/span><\/p><p style=\"font-weight: 400;\">Ser\u00e3o aceitos somente 2 (dois) resumos por inscri\u00e7\u00e3o.<\/p><p style=\"font-weight: 400;\"><strong>ATEN\u00c7\u00c3O AUTORES<\/strong>: Confiram o trabalho antes da postagem final para evitar erros! Para acompanhar a aprova\u00e7\u00e3o de seu trabalho, acesse sua \u00e1rea restrita clicando aqui e inserindo seu usu\u00e1rio (n\u00ba do seu CPF) e a senha padr\u00e3o \u201cparticipante\u201d. \u00a0<\/p><p style=\"font-weight: 400;\"><strong>INSTRU\u00c7\u00d5ES PARA SUBMISS\u00c3O \/\u00a0SUBMISSION INSTRUCTIONS:<\/strong><\/p><p><strong>T\u00edtulo:<\/strong>\u00a0com no m\u00e1ximo 15 palavras, escrito em\u00a0<strong>portugu\u00eas<\/strong>\u00a0<strong>OU<\/strong>\u00a0<strong>ingl\u00eas (Food Micro)<\/strong>.<\/p><p style=\"font-weight: 400;\"><strong>Apresentador:<\/strong>\u00a0preencha o nome completo em mai\u00fasculo que o sistema converte para o padr\u00e3o ISSN automaticamente.<\/p><p style=\"font-weight: 400;\"><strong>Autores:<\/strong>\u00a0insira o nome completo dos demais autores, n\u00e3o sendo necess\u00e1rio repetir o nome do apresentador, pois o sistema j\u00e1 o coloca na frente dos demais.<\/p><p style=\"font-weight: 400;\"><strong>Coordenador\/Orientador:<\/strong>\u00a0preencha com o nome por extenso do coordenador\/orientador que o sistema converte para o padr\u00e3o ISSN e insere ele como \u00faltimo autor automaticamente.<\/p><p style=\"font-weight: 400;\"><strong><em>Institui\u00e7\u00e3o:\u00a0<\/em><\/strong><em>insira neste campo a institui\u00e7\u00e3o de cada autor<\/em><\/p><p style=\"font-weight: 400;\"><strong>Resumos:<\/strong>\u00a0dever\u00e3o ser escritos em\u00a0<strong>portugu\u00eas<\/strong>\u00a0<strong>OU<\/strong>\u00a0<strong>ingl\u00eas (Food Micro)<\/strong>, ter no m\u00ednimo 1800 e no m\u00e1ximo 3500 caracteres (com espa\u00e7os) e conter breve introdu\u00e7\u00e3o, materiais e m\u00e9todos, resultados, discuss\u00e3o e conclus\u00f5es.<\/p><p style=\"font-weight: 400;\">Os caracteres do T\u00edtulo, Autores, Institui\u00e7\u00f5es, Palavras Chaves e Ag\u00eancias de Fomento n\u00e3o ser\u00e3o contabilizados.<\/p><p style=\"font-weight: 400;\">N\u00e3o ser\u00e3o aceitos resumos encaminhados pelos Correios ou e-mail.<\/p><p style=\"font-weight: 400;\">Ser\u00e3o consideradas somente contribui\u00e7\u00f5es cient\u00edficas in\u00e9ditas, originais e no escopo do evento, sendo vedado ao autor submeter revis\u00f5es bibliogr\u00e1ficas, trabalhos j\u00e1 publicados ou pesquisas em fase de planejamento. Agradecimentos \u00e0s ag\u00eancias de fomento s\u00e3o opcionais.<\/p><p style=\"font-weight: 400;\">O Resumo n\u00e3o dever\u00e1 conter cita\u00e7\u00f5es bibliogr\u00e1ficas, nem lista de refer\u00eancias bibliogr\u00e1ficas.<\/p><p style=\"font-weight: 400;\"><strong>Palavras-chave e agradecimentos:\u00a0<\/strong>O sistema n\u00e3o disp\u00f5e de um campo espec\u00edfico para inserir as palavras-chave nem agradecimento. preencha essas informa\u00e7\u00f5es logo abaixo do resumo.<\/p><p style=\"font-weight: 400;\">Cabe ao(s) autor(es) assinalar(em) a \u00e1rea de conhecimento do trabalho. Entretanto, a Comiss\u00e3o Cient\u00edfica poder\u00e1 remanejar o trabalho para outra \u00e1rea se achar mais adequado.<\/p><p style=\"font-weight: 400;\">Inscri\u00e7\u00f5es com envio de resumos n\u00e3o pagas at\u00e9\u00a0<strong>30\/09\/2025<\/strong>\u00a0ter\u00e3o seus resumos cancelados sem pr\u00e9vio aviso.<\/p><p style=\"font-weight: 400;\">Todos os Resumos aceitos ser\u00e3o publicados nos Anais ONLINE de Resumos, desde que o autor que enviou o resumo esteja com a taxa de inscri\u00e7\u00e3o no congresso quitada.<\/p><p style=\"font-weight: 400;\">A Comiss\u00e3o Organizadora descartar\u00e1 os Resumos que n\u00e3o atenderem a essa exig\u00eancia. Todos os trabalhos ser\u00e3o apresentados em forma de p\u00f4ster.<\/p>\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>ATEN\u00c7\u00c3O: RESUMOS EM MICROBIOLOGIA DE ALIMENTOS Clique aqui para orienta\u00e7\u00f5es ATEN\u00c7\u00c3O: RESUMOS EM MICROBIOLOGIA DE ALIMENTOS Clique aqui para orienta\u00e7\u00f5es Envio dos Resumos, Apresenta\u00e7\u00e3o dos P\u00f4steres e Avalia\u00e7\u00e3o Para submeter seu resumo\u00a0CLIQUE AQUI O envio de Resumo dever\u00e1 ser realizado impreterivelmente, at\u00e9 o dia\u00a031\/07\/2025\u00a0em\u00a0PORTUGU\u00caS OU INGL\u00caS (Food Micro). OBS.: Os resumos que forem inscritos para [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/pages\/25"}],"collection":[{"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":34,"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/pages\/25\/revisions"}],"predecessor-version":[{"id":594,"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/pages\/25\/revisions\/594"}],"wp:attachment":[{"href":"https:\/\/sbmicrobiologia.org.br\/33cbm2025\/wp-json\/wp\/v2\/media?parent=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}