{"id":758,"date":"2025-10-07T14:41:03","date_gmt":"2025-10-07T13:41:03","guid":{"rendered":"https:\/\/unv-ebolowa.cm\/?p=758"},"modified":"2025-10-07T14:41:04","modified_gmt":"2025-10-07T13:41:04","slug":"biotechnologie-alimentaire","status":"publish","type":"post","link":"https:\/\/unv-ebolowa.cm\/index.php\/en\/2025\/10\/07\/biotechnologie-alimentaire\/","title":{"rendered":"Biotechnologie alimentaire"},"content":{"rendered":"\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>IAA447<\/strong><\/td><td><strong>Biotechnologie alimentaire<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Information du cours<\/strong><\/li>\n<\/ol>\n\n\n\n<p><strong>Nom du cours, Unit\u00e9 d\u2019Enseignement et Niveau :<\/strong> Biotechnologie alimentaire<\/p>\n\n\n\n<p><strong>Nom du Responsable du cours : <\/strong>Dr KENFACK DONHACHI Aimerance<\/p>\n\n\n\n<p><strong>Disponibilit\u00e9 et contact :<\/strong> 653565566<\/p>\n\n\n\n<p><strong>Date du cours ou p\u00e9riode du cours :<\/strong> 1<sup>er<\/sup> semestre<\/p>\n\n\n\n<p><strong>D\u00e9coupage du cours (CM\/TD\/TP et TPE) :<\/strong> CM&nbsp;: 50&nbsp;; TD&nbsp;: 10&nbsp;; TP&nbsp;: 20&nbsp;; TPE&nbsp;: 10<\/p>\n\n\n\n<p><strong>Nombre de cr\u00e9dits :<\/strong> 6<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Description du cours<\/strong><\/li>\n<\/ul>\n\n\n\n<p><strong>Objectifs p\u00e9dagogiques :<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><a>Comprendre les principes de base de la biotechnologie alimentaire, y compris les bioproc\u00e9d\u00e9s, la nanotechnologie, la microbiologie, les techniques de g\u00e9nie g\u00e9n\u00e9tique, les m\u00e9thodes de fermentation et les applications de la biologie mol\u00e9culaire<\/a>,<\/li>\n\n\n\n<li><a>Appliquer les biotechnologies \u00e0 la production alimentaire y compris le d\u00e9veloppement de nouveaux produits, l\u2019am\u00e9lioration de la qualit\u00e9 des produits alimentaires et la r\u00e9duction des co\u00fbts de production<\/a>,<\/li>\n\n\n\n<li>Appliquer les r\u00e9glementations et les normes de s\u00e9curit\u00e9,<\/li>\n<\/ol>\n\n\n\n<p><strong>Contenu :<\/strong><\/p>\n\n\n\n<p>Ce cours pr\u00e9sente les principes et les applications de la biotechnologie alimentaire, notamment les techniques de g\u00e9nie g\u00e9n\u00e9tique, les m\u00e9thodes de fermentation et les applications de la biologie mol\u00e9culaire. Les \u00e9tudiants apprendront \u00e0 concevoir et d\u00e9velopper des produits alimentaires innovants, \u00e0 am\u00e9liorer la qualit\u00e9 et la s\u00e9curit\u00e9 des produits alimentaires, et \u00e0 \u00e9valuer les impacts environnementaux et sanitaires de la biotechnologie alimentaire. Les sujets abord\u00e9s incluent la production de prot\u00e9ines recombinante, les enzymes et les additifs alimentaires, les cultures cellulaires et les bioproc\u00e9d\u00e9s, ainsi que les r\u00e9glementations et les normes en s\u00e9curit\u00e9 applicables \u00e0 la biotechnologie alimentaire.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Apprentissages cl\u00e9s :<\/strong><\/li>\n\n\n\n<li>Compr\u00e9hension des principes de base de la biotechnologie alimentaire, y compris les bioproc\u00e9d\u00e9s, la nanotechnologie, la microbiologie, les techniques de g\u00e9nie g\u00e9n\u00e9tique, les m\u00e9thodes de fermentation et les applications de la biologie mol\u00e9culaire,<\/li>\n\n\n\n<li>Appliquer les biotechnologies \u00e0 la production alimentaire y compris le d\u00e9veloppement de nouveaux produits, l\u2019am\u00e9lioration de la qualit\u00e9 des produits alimentaires et la r\u00e9duction des co\u00fbts de production<\/li>\n\n\n\n<li>Capacit\u00e9 d\u2019analyser et d\u2019\u00e9valuer les donn\u00e9es scientifiques et les informations sur la biotechnologie alimentaire pour prendre des d\u00e9cisions \u00e9clair\u00e9es,<\/li>\n\n\n\n<li>Compr\u00e9hension des r\u00e9glementations et normes de s\u00e9curit\u00e9 applicables \u00e0 la biotechnologie alimentaire,<\/li>\n\n\n\n<li>Conception et d\u00e9veloppement de produits innovantes \u00e0 des fins de diversification alimentaire.<\/li>\n<\/ul>\n\n\n\n<p><strong>Comp\u00e9tences vis\u00e9es :<\/strong><\/p>\n\n\n\n<ol style=\"list-style-type:lower-alpha\" class=\"wp-block-list\">\n<li>Garantir la s\u00e9curit\u00e9 des produits alimentaires pour les consommateurs, en particulier en ce qui concerne les produits alimentaires g\u00e9n\u00e9tiquement modifi\u00e9s,<\/li>\n\n\n\n<li>Innovation et cr\u00e9ativit\u00e9\u00a0: capacit\u00e9 \u00e0 d\u00e9velopper des solutions innovantes et cr\u00e9atives pour les probl\u00e8mes li\u00e9s \u00e0 la biotechnologie alimentaire,<\/li>\n\n\n\n<li>Communication et travail en \u00e9quipe avec les coll\u00e8gues et les parties prenantes, et \u00e0 travailler en \u00e9quipe pour atteindre des objectifs communs.<\/li>\n<\/ol>\n\n\n\n<p><strong>Programme et calendrier<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Semaine\/date<\/td><td>Contenus\/objectifs<\/td><td>Activit\u00e9s<\/td><td>Travail pr\u00e9alable<\/td><\/tr><tr><td>Du\u2026\u2026\u2026..au\u2026\u2026<\/td><td><strong>Introduction \u00e0 la biotechnologie alimentaire<\/strong><\/td><td>-D\u00e9finition et historique de la biotechnologie alimentaire -Principes de la biotechnologie (ADN, ARN, Prot\u00e9ines) &#8211;<a>Application de la biotechnologie dans l\u2019industrie alimentaire<\/a> &nbsp;<\/td><td>Lecture des documents<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Microbiologie et enzymologie alimentaire<\/strong><\/td><td>-Microorganismes alimentaires (Bact\u00e9ries, levures, moisissures -Fermentation et transformation des aliments -Enzymes alimentaires (amylase, prot\u00e9ase, lipases) -Application des enzymes dans l\u2019industrie alimentaire &nbsp; &nbsp;<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Biotechnologie animale et v\u00e9g\u00e9tale<\/strong><strong><\/strong><\/td><td>Am\u00e9lioration des animaux (ins\u00e9mination artificielle, f\u00e9condation in vitro et am\u00e9lioration des plantes (clonage, transg\u00e9n\u00e8se par la biotechnologie &nbsp;<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>S\u00e9curit\u00e9 alimentaire et r\u00e9glementations<\/strong><strong><\/strong><\/td><td>&nbsp;-Evaluation des risques alimentaires -R\u00e9glementations de la biotechnologie alimentaire -Etiquetage et tra\u00e7abilit\u00e9 des produits alimentaires &nbsp;<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Analyse et contr\u00f4le de la qualit\u00e9<\/strong><\/td><td>-M\u00e9thodes d\u2019analyse des produits alimentaires -Contr\u00f4le de la qualit\u00e9 des produits alimentaires -Certification et normalisation des produits alimentaire &nbsp;<\/td><td>&nbsp;<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Comp\u00e9tences pratiques en d\u2019hydrobiologie appliqu\u00e9e \u00e0 l\u2019agriculture<\/strong><\/td><td>Analyse microbiologique des aliments en laboratoire,Production des produits d\u00e9riv\u00e9s de lait, des jus, des vins, des spiritueux, de la bi\u00e8re, des viandes personnalis\u00e9es,Utilisation de techniques de biologie mol\u00e9culaire,Evaluation de la s\u00e9curit\u00e9 alimentaire,D\u00e9veloppent de nouveaux produits, &nbsp;<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mode d\u2019\u00e9valuation<\/strong><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Dates<\/td><td>Type d\u2019examen\/comp\u00e9tences vis\u00e9es<\/td><td>Pourcentage<\/td><\/tr><tr><td>&nbsp;<\/td><td>Travail Personnel de l\u2019\u00e9tudiant (expos\u00e9)<\/td><td>10%<\/td><\/tr><tr><td>&nbsp;<\/td><td>Contr\u00f4le Continu&nbsp;: QCM, QRO<\/td><td>20%<\/td><\/tr><tr><td>&nbsp;<\/td><td>Examen \u00e9crit&nbsp;: QCM, QRO, \u00e9tude de cas<\/td><td>70%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>R\u00e8gles et fonctionnement du cours<\/strong><\/li>\n<\/ul>\n\n\n\n<p><strong>R\u00e8gles g\u00e9n\u00e9rales<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La pr\u00e9sence en cours est obligatoire et contr\u00f4l\u00e9e.<\/li>\n\n\n\n<li>Les \u00e9tudiants sont attendus pour participer activement aux discussions et aux activit\u00e9s en classe.<\/li>\n\n\n\n<li>Les \u00e9tudiants doivent respecter les d\u00e9lais de remise des travaux.<\/li>\n<\/ul>\n\n\n\n<p><strong>Retard dans la remise des travaux<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tout retard dans la remise des travaux sera p\u00e9nalis\u00e9 d&rsquo;une fa\u00e7on suivante :<\/li>\n\n\n\n<li>1 jour de retard : 10% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n<li>2 jours de retard : 20% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n<li>3 jours de retard : 30% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n<li>Les \u00e9tudiants qui ne remettent pas leurs travaux dans les d\u00e9lais prescrits ne pourront pas obtenir une note sup\u00e9rieure \u00e0 60%.<\/li>\n<\/ul>\n\n\n\n<p><strong>Absent\u00e9isme<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tout absent\u00e9isme non justifi\u00e9 sera p\u00e9nalis\u00e9 d&rsquo;une fa\u00e7on suivante :<\/li>\n\n\n\n<li>1 absence non justifi\u00e9e : 10% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n<li>2 absences non justifi\u00e9es : 20% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n<li>3 absences non justifi\u00e9es : 30% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n<\/ul>\n\n\n\n<p><strong>Travail personnel<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Les \u00e9tudiants recevront des travaux personnels \u00e0 r\u00e9aliser entre les cours.<\/li>\n\n\n\n<li>Ces travaux seront not\u00e9s et compteront pour 10% de la note finale.<\/li>\n<\/ul>\n\n\n\n<p><strong>Plagiat<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tout plagiat sera s\u00e9v\u00e8rement p\u00e9nalis\u00e9.<\/li>\n\n\n\n<li>Les \u00e9tudiants qui commettent un plagiat seront sanctionn\u00e9s d&rsquo;une fa\u00e7on suivante :<\/li>\n<\/ul>\n\n\n\n<p><strong>Participation<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Les \u00e9tudiants sont attendus pour participer activement aux discussions et aux activit\u00e9s en classe.<\/li>\n\n\n\n<li><strong>Bibliographie et ressources compl\u00e9mentaires<\/strong><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Odumeru, J., A., 2012. Food Biochemistry and Food Processing. Wiley-Blackwell, Microbial Safety of Food and Food Products, 787-789.<\/li>\n\n\n\n<li>Branger, A., 2004. Fabrication de produits alimentaires par fermentation : les ferments. Techniques de l\u2019ing\u00e9nieur, F3500, 1-15.<\/li>\n\n\n\n<li>ASTEP, 2007. Guide de d\u00e9couverte : L\u2019accompagnement en science et technologie \u00e0 l\u2019\u00e9cole primaire [en ligne]. Disponible sur : http:\/\/www.fondationlamap.<\/li>\n\n\n\n<li>Duque, M., Saltiel, E., Worth, K., 2009. L\u2019enseignement des sciences fond\u00e9 sur l\u2019investigation. Conseil pour l\u2019enseignant. Pollen, 25-36.<\/li>\n\n\n\n<li>Maynard, C., 2001. Mon petit labo : Dans la cuisine. Dorling Kindersley Jeunesse, 14-15.<\/li>\n\n\n\n<li>Emmanuel Chanut, 2016. Pourquoi y a-t-il des trous dans le pain ? Bayard, Youpi, 37-41.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>IAA447 Biotechnologie alimentaire Nom du cours, Unit\u00e9 d\u2019Enseignement et Niveau : Biotechnologie alimentaire Nom du Responsable du cours : Dr KENFACK DONHACHI Aimerance Disponibilit\u00e9 et contact : 653565566 Date du cours ou p\u00e9riode du cours : 1er semestre D\u00e9coupage du cours (CM\/TD\/TP et TPE) : CM&nbsp;: 50&nbsp;; TD&nbsp;: 10&nbsp;; TP&nbsp;: 20&nbsp;; TPE&nbsp;: 10 Nombre de [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-758","post","type-post","status-publish","format-standard","hentry","category-cours"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.8 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Biotechnologie alimentaire - 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