SCIENCES ALIMENTAIRES
[FOOD SCIENCES]
Description
. Physico-chemical, sensory and microbiological analysis of foods - Quality control and inspection in the food industry - Basic concepts governing biotechnology.
Outlet
Monitoring of production lines in the food industry (from raw materials to finished products) - Physico-chemical, microbiological and sensory analysis of foods - Quality control and inspection in the food industry - Treatment of food industry effluents - Research and development in the food industry - Food hygiene and safety - Food and nutrition education - Nutritional program planning
Target level of study
BAC +3
ECTS
180 crédits
Period
3 years
List of subjects
| Matière | Enseignant(s) |
|---|---|
| Technologie des produits alimentaires d'origine animale | Becila-Hioual Samira, Krid Feriel |
| Technologie des produits alimentaires d'origine végétale | Bouasla Abdallah, Kheroufi Afef |
| Nutrition et qualité nutritionnelle des aliments | Sersar I., Karoune R., Bouldjadj I. |
| Biologie moléculaire | Maya KECHID |
| Hygiène et sécurité | Lynda BENATALLAH |
| Législation des fraudes | Chaalal MAKHLOUF |
| Matière | Enseignant(s) |
|---|---|
| Economie alimentaire | ACHOU |
| Etique et déontologie professionnelle | BENCHARIF Meriem |
| Organisation des entreprises | BECILA |
| Anglais scientifique | El Mechta Lamia |
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