{"id":796,"date":"2025-10-07T15:08:25","date_gmt":"2025-10-07T14:08:25","guid":{"rendered":"https:\/\/unv-ebolowa.cm\/?p=796"},"modified":"2025-10-07T15:08:56","modified_gmt":"2025-10-07T14:08:56","slug":"conservation-des-denrees-alimentaires-et-stage-2","status":"publish","type":"post","link":"https:\/\/unv-ebolowa.cm\/index.php\/en\/2025\/10\/07\/conservation-des-denrees-alimentaires-et-stage-2\/","title":{"rendered":"Conservation des denr\u00e9es alimentaires et stage"},"content":{"rendered":"\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>IAA366<\/strong><\/td><td><strong>Conservation des denr\u00e9es alimentaires et stage<\/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> IAA366 Conservation des denr\u00e9es alimentaires, niveau 3<\/p>\n\n\n\n<p><strong>Nom du Responsable du cours : <\/strong>Dr Tekou Guegang<\/p>\n\n\n\n<p><strong>Disponibilit\u00e9 et contact :<\/strong> 691110760<\/p>\n\n\n\n<p><strong>Date du cours ou p\u00e9riode du cours :<\/strong> 1<sup>ier<\/sup> semestre<\/p>\n\n\n\n<p><strong>D\u00e9coupage du cours (CM\/TD\/TP et TPE) :<\/strong> CM&nbsp;: 25, TP&nbsp;: 10, TD&nbsp;: 05, TPE&nbsp;: 05<\/p>\n\n\n\n<p><strong>Nombre de cr\u00e9dits :<\/strong> 3<\/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<p>A la fin de ce cours, le futur ing\u00e9nieur en Industrie Agro-Alimentaire devrait pouvoir&nbsp;:<\/p>\n\n\n\n<p>-Comprendre et expliquer les principes de base de la conservation des denr\u00e9es alimentaires<\/p>\n\n\n\n<p>-Conna\u00eetre et expliquer les diff\u00e9rentes m\u00e9thodes et technologies de conservation des denr\u00e9es alimentaires<\/p>\n\n\n\n<p>-Appliquer les connaissances acquises pour conserver les denr\u00e9es alimentaires de mani\u00e8re efficace et s\u00e9curitaire<\/p>\n\n\n\n<p>-Analyser les aspects \u00e9conomiques et environnementaux de la conservation des aliments ainsi que les r\u00e9glementations et les normes de s\u00e9curitaire alimentaire<\/p>\n\n\n\n<p><strong>Contenu :<\/strong><\/p>\n\n\n\n<p>Le cours de Conservation des denr\u00e9es alimentaires abordera les aspects suivants&nbsp;: Importance de la conservation des aliments, les facteurs qui influencent la conservation des aliments, les m\u00e9thodes de conservation des aliments, les technologies de conservation des aliments, les aspects \u00e9conomiques, environnementaux, les r\u00e9glementations et les normes de la conservation des aliments.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Apprentissages cl\u00e9s :<\/strong><\/li>\n\n\n\n<li><strong>Comprendre les <\/strong><strong>enjeux de la conservation des aliments<\/strong> : les \u00e9tudiants seront capables d\u2019expliquer l\u2019importance de la conservation des aliments\u00a0; les facteurs qui influencent la conservation des aliments\u00a0; les aspects \u00e9conomiques et environnementaux de la conservation des aliments ainsi que les r\u00e9glementations et les normes y aff\u00e9rents.<\/li>\n\n\n\n<li><strong>Comprendre les diff\u00e9rentes m\u00e9thodes et technologies de conservation des denr\u00e9es alimentaires<\/strong>: les \u00e9tudiants seront capables d&rsquo;expliquer les diff\u00e9rentes m\u00e9thodes et technologies de conservation des denr\u00e9es alimentaires.<\/li>\n\n\n\n<li><strong>Appliquer les connaissances en pratique<\/strong> : les \u00e9tudiants seront capables d&rsquo;appliquer leurs connaissances en pratique, en participant \u00e0 des travaux pratiques sur diff\u00e9rentes techniques de conservation locales.<\/li>\n<\/ul>\n\n\n\n<p><strong>Comp\u00e9tences vis\u00e9es :<\/strong><\/p>\n\n\n\n<p><strong>Comp\u00e9tences techniques :<\/strong><\/p>\n\n\n\n<p><strong>Conservation<\/strong> : les \u00e9tudiants seront capables d\u2019appliquer plusieurs techniques de conservation couramment utilis\u00e9es dans les m\u00e9nages et les entreprises en incluant la mise en place des infrastructures et \u00e9quipements, le choix des denr\u00e9es, etc.<\/p>\n\n\n\n<p><strong>Comp\u00e9tences scientifiques :<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Compr\u00e9hension de<\/strong><strong>s principes de base de <\/strong><strong>la <\/strong><strong>conservation des denr\u00e9es alimentaires<\/strong> : les \u00e9tudiants seront capables de caract\u00e9riser les diff\u00e9rentes cat\u00e9gories de denr\u00e9es alimentaires, les principes de leur alt\u00e9ration et de leur conservation.<\/li>\n\n\n\n<li><strong>Compr\u00e9hension des <\/strong><strong>param\u00e8tres \u00e9valu\u00e9s<\/strong> : les \u00e9tudiants seront capables de comprendre les caract\u00e9ristiques et ou param\u00e8tres \u00e9valu\u00e9s dans la conservation des denr\u00e9es et leur int\u00e9r\u00eat en gestion des denr\u00e9es alimentaires.<\/li>\n<\/ol>\n\n\n\n<p><strong>Comp\u00e9tences pratiques :<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Travail en \u00e9quipe<\/strong> : les \u00e9tudiants seront capables de travailler en \u00e9quipe pour identifier et inspecter les technologies de conservation en entreprises\u00a0; et de traiter des th\u00e9matiques en vue d\u2019approfondir d\u2019autres notions abord\u00e9es dans le cours.<\/li>\n\n\n\n<li><strong>R\u00e9solution de probl\u00e8mes<\/strong> : les \u00e9tudiants seront capables de r\u00e9soudre les probl\u00e8mes qui surviennent lors de la gestion des denr\u00e9es alimentaires.<\/li>\n\n\n\n<li><strong>Communication<\/strong> : les \u00e9tudiants seront capables de communiquer efficacement avec les autres sur les sujets li\u00e9s \u00e0 l\u2019alt\u00e9ration des denr\u00e9es alimentaires ainsi que du choix appropri\u00e9 des m\u00e9thodes, des technologies et des impacts de la conservation.<\/li>\n<\/ol>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Programme et calendrier<\/strong><\/li>\n<\/ul>\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>P\u00e9riode 1 (04h30)<\/td><td>Introduction \u00e0 la conservation des denr\u00e9es alimentaires<\/td><td>G\u00e9n\u00e9ralit\u00e9s D\u00e9finition des mots et termes cl\u00e9sImportance de la conservationCat\u00e9gories de denr\u00e9es alimentaire et causes d\u2019alt\u00e9ration<\/td><td>Explication du document illustr\u00e9<\/td><\/tr><tr><td>P\u00e9riode 2 (04h30)<\/td><td>Les facteurs qui influencent la conservation des aliments<\/td><td>Les facteurs physiquesLes facteurs chimiquesLes facteurs biologiquesAutres facteurs<\/td><td>Rappel des aspects pr\u00e9c\u00e9dents et explication des notions suivantes<\/td><\/tr><tr><td>P\u00e9riode 3 (04h30)<\/td><td>Les m\u00e9thodes de conservation des aliments<strong><\/strong><\/td><td>La r\u00e9frig\u00e9ration et la cong\u00e9lationLa st\u00e9rilisation et la pasteurisationLa d\u00e9shydratation et la lyophilisationLa conservation par l&rsquo;ajout de conservateursLa conservation par l&#8217;emballage et le conditionnementAutres<\/td><td>Rappel des aspects pr\u00e9c\u00e9dents et explication des notions suivantes<\/td><\/tr><tr><td>P\u00e9riode 4 (04h30)<\/td><td>Les technologies de conservation des aliments<\/td><td>Les technologies de r\u00e9frig\u00e9ration et de cong\u00e9lationLes technologies de st\u00e9rilisation et de pasteurisation<\/td><td>Rappel des aspects pr\u00e9c\u00e9dents et explication des notions suivantes<\/td><\/tr><tr><td>P\u00e9riode 5 (04h30)<\/td><td>Les aspects \u00e9conomiques, environnementaux, les r\u00e9glementations et les normes de la conservation des aliments<strong><\/strong><\/td><td>Les co\u00fbts de la conservation des alimentsL&rsquo;impact environnemental de la conservation des alimentsLes strat\u00e9gies pour r\u00e9duire les co\u00fbts et l&rsquo;impact environnemental<\/td><td>Rappel des aspects pr\u00e9c\u00e9dents et explication des notions suivantes<\/td><\/tr><tr><td>P\u00e9riode 6 (04h30)<\/td><td>Les aspects \u00e9conomiques, environnementaux, les r\u00e9glementations et les normes de la conservation des aliments (Fin)<\/td><td>Les r\u00e9glementations et les normes de s\u00e9curitaire alimentaire en mati\u00e8re de conservation des denr\u00e9es alimentairesConclusion<\/td><td>Rappel des aspects pr\u00e9c\u00e9dents, explication des notions suivantes et conclusion<\/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.<\/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<p>-Universit\u00e9 de Tours. Les types de fermentations[en ligne]. Disponible sur : <a href=\"http:\/\/genet.univ-tours.fr\/gen002300\/DONNEES\/biotechs_blanches\/les_fermentations.htm\">http:\/\/genet.univ-tours.fr\/gen002300\/DONNEES\/biotechs_blanches\/les_fermentations.htm<\/a>..<\/p>\n\n\n\n<p>-Mebrouk K.., Anas M., Miloud H.., Benmechernene Z. (2023) Conservation des aliments, principes et m\u00e9thodes plan<\/p>\n\n\n\n<p>-Universit\u00e9 Salah Boubnider Constantine 3 (2023). Techniques de conservation des aliments. Support de cours. 19P<\/p>\n\n\n\n<p>-Higgins O. (2025). Alternative food preservation techniques: The no freezing and canning guide to preserving fish, meat, vegetables, and more through traditional methods<\/p>\n\n\n\n<p>-Varzakas T. and Tsia C. (2016). Handbook of food processing: food preservation. CRC Press in an imprint of the Taylor &amp; Francis Group. 736P<\/p>\n\n\n\n<p>-Teixeira J.A. and Vicente A.A. (2013). Engineering aspects of food biotechnology. Taylor &amp; Francis Group<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IAA366 Conservation des denr\u00e9es alimentaires et stage Nom du cours, Unit\u00e9 d\u2019Enseignement et Niveau : IAA366 Conservation des denr\u00e9es alimentaires, niveau 3 Nom du Responsable du cours : Dr Tekou Guegang Disponibilit\u00e9 et contact : 691110760 Date du cours ou p\u00e9riode du cours : 1ier semestre D\u00e9coupage du cours (CM\/TD\/TP et TPE) : CM&nbsp;: 25, [&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-796","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>Conservation des denr\u00e9es alimentaires et stage - 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