{"id":801,"date":"2025-10-07T15:12:36","date_gmt":"2025-10-07T14:12:36","guid":{"rendered":"https:\/\/unv-ebolowa.cm\/?p=801"},"modified":"2025-10-07T15:13:07","modified_gmt":"2025-10-07T14:13:07","slug":"protection-des-denrees-alimentaires-norme-et-qualite-2","status":"publish","type":"post","link":"https:\/\/unv-ebolowa.cm\/index.php\/en\/2025\/10\/07\/protection-des-denrees-alimentaires-norme-et-qualite-2\/","title":{"rendered":"Protection des denr\u00e9es alimentaires, Norme et Qualit\u00e9"},"content":{"rendered":"\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>IAA437<\/strong><\/td><td><strong>Protection des denr\u00e9es alimentaires, Norme et Qualit\u00e9<\/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> Protection des denr\u00e9es alimentaires, normes et qualit\u00e9, Niveau 4<\/p>\n\n\n\n<p><strong>Nom du Responsable du cours : <\/strong>Dr MBOUOMBOUO Mama<\/p>\n\n\n\n<p><strong>Disponibilit\u00e9 et contact :<\/strong> 690241655<\/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 TD&nbsp;: 10 TP&nbsp;: 20 TPE&nbsp;: 10<\/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>Ce cours explore les principes et les pratiques de protection des denr\u00e9es alimentaires tout au long de la cha\u00eene d&rsquo;approvisionnement, en mettant l&rsquo;accent sur les normes de qualit\u00e9, la s\u00e9curit\u00e9 alimentaire et les strat\u00e9gies de pr\u00e9vention de la contamination intentionnelle et non intentionnelle. Les sujets abord\u00e9s comprennent les dangers biologiques, chimiques et physiques, les syst\u00e8mes de gestion de la s\u00e9curit\u00e9 alimentaire, les r\u00e9glementations nationales et internationales, les techniques d&rsquo;analyse des risques, la lutte contre la fraude alimentaire, la protection des infrastructures alimentaires critiques et les aspects li\u00e9s \u00e0 la tra\u00e7abilit\u00e9 et \u00e0 la communication en cas de crise.&nbsp;<\/p>\n\n\n\n<p><strong>Objectifs p\u00e9dagogiques :<\/strong><\/p>\n\n\n\n<p>\u00c0 la fin de ce cours, les \u00e9tudiants seront capables de:&nbsp;<\/p>\n\n\n\n<p>\u2022Identifier et \u00e9valuer les principaux dangers qui menacent la s\u00e9curit\u00e9 et la qualit\u00e9 des denr\u00e9es alimentaires.<\/p>\n\n\n\n<p>\u2022Comprendre les principes et les composantes des syst\u00e8mes de gestion de la s\u00e9curit\u00e9 alimentaire (HACCP, ISO22000, etc.).<\/p>\n\n\n\n<p>\u2022Conna\u00eetre les r\u00e9glementations nationales et internationales en mati\u00e8re de s\u00e9curit\u00e9 alimentaire et de protection des denr\u00e9es alimentaires.<\/p>\n\n\n\n<p>\u2022Appliquer les techniques d&rsquo;analyse des risques et d&rsquo;\u00e9valuation de la vuln\u00e9rabilit\u00e9 des syst\u00e8mes alimentaires.<\/p>\n\n\n\n<p>\u2022D\u00e9velopper des strat\u00e9gies de pr\u00e9vention et de lutte contre la contamination intentionnelle des aliments (food defense).<\/p>\n\n\n\n<p>\u2022Mettre en \u0153uvre des mesures de lutte contre la fraude alimentaire (food fraud) et l&rsquo;adult\u00e9ration des aliments.<\/p>\n\n\n\n<p>\u2022Comprendre les enjeux li\u00e9s \u00e0 la protection des infrastructures alimentaires critiques.<\/p>\n\n\n\n<p>\u2022Mettre en place des syst\u00e8mes de tra\u00e7abilit\u00e9 efficaces pour garantir la s\u00e9curit\u00e9 des produits alimentaires.<\/p>\n\n\n\n<p>\u2022Communiquer efficacement en cas de crise alimentaire et g\u00e9rer les rappels de produits.<\/p>\n\n\n\n<p>\u2022\u00c9valuer de mani\u00e8re critique les informations relatives \u00e0 la s\u00e9curit\u00e9 alimentaire et \u00e0 la protection des denr\u00e9es alimentaires.<\/p>\n\n\n\n<p><strong>Contenu :<\/strong><\/p>\n\n\n\n<p>Le cours sur la protection des denr\u00e9es alimentaires, normes et qualit\u00e9 couvre les aspects tels que l\u2019hygi\u00e8ne, s\u00e9curit\u00e9 et salubrit\u00e9 des aliments&nbsp;; la pr\u00e9sentation des normes ISO 22000, des principes HACCP&nbsp;; les principaux facteurs influen\u00e7ant la salubrit\u00e9 des usines alimentaires (dangers microbiologiques, dangers chimiques)&nbsp;; la falsification des aliments&nbsp;; les substances toxiques naturellement pr\u00e9sentes dans les aliments&nbsp;; la s\u00e9curit\u00e9 sanitaire des aliments.<\/p>\n\n\n\n<p><strong>Apprentissages cl\u00e9s :<\/strong><\/p>\n\n\n\n<ol style=\"list-style-type:lower-alpha\" class=\"wp-block-list\">\n<li><strong>Comprendre la notion de denr\u00e9es alimentaires<\/strong><\/li>\n\n\n\n<li><strong>Maitriser les normes de protection des aliments<\/strong><\/li>\n\n\n\n<li><strong>Comprendre les notions de qualit\u00e9 et de s\u00e9curit\u00e9 des aliments<\/strong><\/li>\n<\/ol>\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><strong>D\u00e9velopper des comp\u00e9tences sur la conduite d\u2019une analyse de danger<\/strong><\/li>\n\n\n\n<li><strong>Identifier les risques de contamination des aliments<\/strong><\/li>\n\n\n\n<li><strong>Comprendre les moyens de pr\u00e9vention et contr\u00f4le des risques<\/strong><\/li>\n\n\n\n<li><strong>Programme et calendrier<\/strong><\/li>\n<\/ol>\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..au\u2026<\/td><td><strong>Hygi\u00e8ne et s\u00e9curit\u00e9 des aliments<\/strong><\/td><td>D\u00e9finitions des concepts Risques alimentaires &nbsp;<\/td><td>Lecture des documents<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Param\u00e8tres de contr\u00f4le de la prolif\u00e9ration microbienne<\/strong><\/td><td>Caract\u00e8res propres \u00e0 l\u2019aliment Param\u00e8tres externes \u00e0 l\u2019aliment<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Conservation des aliments<\/strong><\/td><td>Techniques de conservation par la chaleur Techniques de conservation par le froid Techniques de conservation par les additifs alimentaires Conservation par modification de l\u2019atmosph\u00e8re Conditionnement sous vide<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Normes et assurance qualit\u00e9<\/strong><\/td><td>D\u00e9finitions Pr\u00e9sentation du syst\u00e8me HACCP Normes ISO 22000<\/td><td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><tr><td>&nbsp;<\/td><td><strong>Qualit\u00e9 des aliments<\/strong><\/td><td>Composantes de qualit\u00e9 Signes de qualit\u00e9 Assurance qualit\u00e9<\/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<\/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>B\u00fcthe (T.) et Walter (M.) (2011), The New Global Rulers : The Privatization of Regulation in the World Economy, Princeton (N. J.), Princeton University Press.<\/p>\n\n\n\n<p>Caswell (J. A.) et Henson (S.) (1999), \u00ab Interaction of Private and Public Food Quality Control Systems in Global Markets \u00bb, Reading, University of Reading.<\/p>\n\n\n\n<p>FAO et OMC (2010), \u00ab Consideration of the Impact of Private Standards \u00bb, Rome, Commission du Codex Alimentarius (<a href=\"http:\/\/www.mygfsi.com\/gfsi-benchmarking-general\/\">www.mygfsi.com\/gfsi-benchmarking-general\/<\/a> applications-update.html).<\/p>\n\n\n\n<p>Henson (S.) et Reardon (T.) (2005), \u00ab Private Agri-food Standards : Implications for Food Policy and the Agri-food System \u00bb, Food Policy, 30 (3), p. 241-253.<\/p>\n\n\n\n<p>Jaffee (S.), Henson (S.) et Rios Diaz (L.) (2011), Making the Grade : Smallholder Farmers, Emerging Standards, and Development Assistance Programs in Africa. A Research Program Synthesis, Washington (D. C.), Banque mondiale.<\/p>\n\n\n\n<p>Organisation mondiale du commerce (OMC) (2011), Overview Regarding the Level of Implementation of the Transparency Provisions of the SPS Agreement, OMC, Gen\u00e8ve, Comit\u00e9 des mesures sanitaires et phytosanitaire, G\/SPS\/GEN\/804\/Rev.4.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IAA437 Protection des denr\u00e9es alimentaires, Norme et Qualit\u00e9 Nom du cours, Unit\u00e9 d\u2019Enseignement et Niveau : Protection des denr\u00e9es alimentaires, normes et qualit\u00e9, Niveau 4 Nom du Responsable du cours : Dr MBOUOMBOUO Mama Disponibilit\u00e9 et contact : 690241655 Date du cours ou p\u00e9riode du cours : 1er semestre D\u00e9coupage du cours (CM\/TD\/TP et TPE) [&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-801","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) - 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