GESTION DE LA QUALITé DES ALIMENTS
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Description
Acquiring skills in the management of nutritional, hygienic, technological and organoleptic qualities; - Mastery of quality management standards and regulations, labels and certifications; - Implementation of document monitoring systems relating to food quality, food and nutrition; - Problem-solving; - Preparation for entrance examinations to doctoral programs and research structures; - For food industry professionals: Refresher courses and acquisition of a second skill.
Outlet
Management of nutritional, hygienic, organoleptic and socio-economic qualities; - Dietetics for the healthy and dietetics for specific physiological and health conditions; - Community catering; - Quality management in agricultural and agri-food businesses; - Observation of public nutrition; - Quality monitoring and control in the retail sector (small and large-scale distribution); - Creation of companies and laboratories; - Public and private research, teaching and training structures.
Target level of study
BAC +5
ECTS
120 crédits
Period
2 years
List of subjects
| Matière | Enseignant(s) |
|---|---|
| Besoins et statuts nutritionnels | Rabiâa KAROUNE , Ikram BOULDJAJDJ, Lynda YAGOUBI, Ibrahim SERSAR |
| Qualité nutritionnelle des aliments | Lynda YAGOUBI-BENATALLAH, Ibrahim SERSAR |
| Comportements alimentaires | Rabiâa KAROUNE, Lilia Hassani, Afaf MEZDOUD |
| Caractérisation des systèmes alimentaires | Charefeddine MOUMEN |
| Filières, marchés et gestion de la qualité | Lydia ACHOU |
| Réglementation, normalisation et signalisation de la qualité | Radia BENLACHEHAB, Lilia HASSANI |
| Histoire de l'alimentation | Louiza HIMED, Lilia HASSANI |
| Techniques de communication | Lilia HASSANI |
| Veille documentaire | Hanane KADI |
| Langues | Lamia ELMECHTA |
| Matière | Enseignant(s) |
|---|---|
| Notions générales du GIA | Yasmine Boudida |
| Impact des traitements technologiques sur la qualité des aliments | Hanane KADI |
| Constituants des aliments | Lynda BENATALLAH-YAGOUBI |
| Conditionnement des aliments | Souad Baali, Samira Becila |
| Microbiologie alimentaire et biotechnologie | Karima KHARROUB, Maya Kechid |
| Qualité sanitaire des aliments et toxicologie alimentaire | Lynda BENATALLAH-YAGOUBI, Llia HASSANI |
| Situation alimentaire et nutritionnelle des populations | Rabiâa KAROUNE, Ikram BOULDJADJ, Lynda BENATALLAH-YAGOUBI |
| Santé publique et politique d’éducation à la santé | Hanane KADI |
| Politiques alimentaires pour la qualité et la santé | Djamel-Eddine MEKHANCHA |
| Déontologie et éthique | Charafeddine MOUMEN |
| Entrepreneuriat | Charafeddine MOUMEN |
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