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Summaries

Context and objects of the formation

Profiles and visual contents

Potentialities in regional and national employment capacities and in different locations

Passerelles into special autres

Indicators of the projector

Context and objects of the formation

Master in Alimentary Technologies cOn the occasion of the previous year, the training did not cover the main subject, allowing students to access a common knowledge, since there was capacity and a safe environment in the field of sciences and technology.
It is permissible for him to propose a training for a high-quality environment for agricultural equipment that can also be used for research and development, such as production, control and analysis of alimentary products; Because the production process includes quality management and adjustments
Specifications and agricultural industries.

Profiles and visual contents

Lessons as a Master in alimentaire technologies will be able to master different competencies:
* Choose and apply a choice of fabrication processes in sciences,
Generation of products and products.
* Create and meet a production method in agro-alimentary industry.
* Diriger a device of recherche and development for a product.
* It is capable of meeting new industrial processes
* Manager of a production equipment to pilot a production atelier.

Potentialities in regional and national employment capacities and in different locations

The modernization of enterprises, the changes in techniques and the new forms of travel organization have implemented a constant rule of personnel in training of those who have professions in the country, such as this family's family.
en croissance. This is the reason why the training program is written to the optic staff in the pay areas (Algeria, Boumerdes, Blida,…), a number of industrial institutions that have been present, in the Sosemie startup, Agrodiv, SOPI, Groupe Industriel
Goumidi, Promasidor, Groupe Amour, Tchinlait, Celia Algeria,…

Professional Perspective:

For professional perspectives, the principles and techniques of specialized technology include:
– Creator and holder of the owner of the enterprise in the domains of development/conseil, for the conservation or transformation of agricultural resources from the origin of animals and vegetables.
– Responsible for production.
– Responsible Quality, Security, Environment.
– Responsible for hygiene and security of aliments.
– Responsible for laboratories to control quality and technological development.
– Consultant on quality, security of aliments.
– Supervisor of actions for distribution and commercialization activities.

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Master's program in technology

1st Year

3 semester

Unité d'Enseignement VHS VH semestriel coefficient Credits
14 weeks C TD TP Other experience
UE fondamentales 18
UEF31 Generation of industrial procedures 1 9
  Industrial Physics 56 14 21 21 4 4
 Unitary Operations 1 56 14 21 21 4 5
UEF32 Biotechnologies 9
 Biochimie and Physico-chimie alimentaires 49 14 14 21 3 4
 Food Microbiology 49 14 7 28 3 5
Total for 14 weeks 210 56 63 91
UE methodology 6
UEM31 Analytical Tools 3 3
Methods for biochemical analyses 21 21 1 2
Methods for physical and chemical analysis 21 21 1 1
UEM32 Analyze sensors and metrology 3
Metrology 7 3,5 3,5 1 1
Sensory analysis 14 7 7 1 2
Total for 14 weeks 63 7 3,5 52,5
UE découverte 3
UED31 Reglementations alimentaires
Quality, hygiene and security of aliments 21 14 7 1 1
Normalization and législation alimentaire 21 14 7 1 1
UED32 Recherche and development
Research and Development 21 7 14 2 1
Total for 14 weeks 63 35 14 14
UE transversales 3
UET31 Communication and expression 3
English Level 3 14 14 1 1
Techniques of expression and reaction 21 7 14 1 2
Total for 14 weeks 35 7 28  
Total Semestre 3 371 105 108,5 157,5 30

 

4 semester

Unité d'Enseignement VHS VH semestriel coefficient Credits
14 weeks C TD TP Other experience
UE fondamentales 14
UEF41 Generation of industrial procedures 2 7
Electrotechnique automatic regulations 49 14 14 21 3 3
Unitary Operations 2 49 14 14 21 3 4
UEF42 Food Technology 7
Technologie alimentaire des products d'origine animale 56 21 35 4 4
Technological alimentaire of vegetable origin products 56 21 35 4 3
UE methodology 6
UEM41 Data Processing 3
Data analysis 14 7 7 1 1
Applied statistics 21 7 7 7 1 2
UEM42 Organization in the enterprise 3
Organization and planning of production 14 7 7 1 2
Production Analysis 7 7 1 1
UE découverte 4
UED41 Quality and eligibility
System management and procedures 21 14 7 1 2
Legislation and travel 14 7 7 1 1
Human Resources 14 7 7 1
UE transversales 2
UET41 Environment and durable development
Quality of water and treatment 14 14 1 1
Sustainable Development 14 14 1 1
Internship 312 8 4
Total Semestre 4 403 30
2nd Year

3 semester

Unité d'Enseignement VHS VH semestriel coefficient Credits
14 weeks C TD TP Other experience
UE fondamentales 18
UEF31 Generation of industrial procedures 1 9
  Industrial Physics 56 14 21 21 4 4
 Unitary Operations 1 56 14 21 21 4 5
UEF32 Biotechnologies 9
 Biochimie and Physico-chimie alimentaires 49 14 14 21 3 4
 Food Microbiology 49 14 7 28 3 5
Total for 14 weeks 210 56 63 91
UE methodology 6
UEM31 Analytical Tools 3 3
Methods for biochemical analyses 21 21 1 2
Methods for physical and chemical analysis 21 21 1 1
UEM32 Analyze sensors and metrology 3
Metrology 7 3,5 3,5 1 1
Sensory analysis 14 7 7 1 2
Total for 14 weeks 63 7 3,5 52,5
UE découverte 3
UED31 Reglementations alimentaires
Quality, hygiene and security of aliments 21 14 7 1 1
Normalization and législation alimentaire 21 14 7 1 1
UED32 Recherche and development
Research and Development 21 7 14 2 1
Total for 14 weeks 63 35 14 14
UE transversales 3
UET31 Communication and expression 3
English Level 3 14 14 1 1
Techniques of expression and reaction 21 7 14 1 2
Total for 14 weeks 35 7 28  
Total Semestre 3 371 105 108,5 157,5 30

 

4 semester

Unité d'Enseignement VHS VH semestriel coefficient Credits
14 weeks C TD TP Other experience
UE fondamentales 14
UEF41 Generation of industrial procedures 2 7
Electrotechnique automatic regulations 49 14 14 21 3 3
Unitary Operations 2 49 14 14 21 3 4
UEF42 Food Technology 7
Technologie alimentaire des products d'origine animale 56 21 35 4 4
Technological alimentaire of vegetable origin products 56 21 35 4 3
UE methodology 6
UEM41 Data Processing 3
Data analysis 14 7 7 1 1
Applied statistics 21 7 7 7 1 2
UEM42 Organization in the enterprise 3
Organization and planning of production 14 7 7 1 2
Production Analysis 7 7 1 1
UE découverte 4
UED41 Quality and eligibility
System management and procedures 21 14 7 1 2
Legislation and travel 14 7 7 1 1
Human Resources 14 7 7 1
UE transversales 2
UET41 Environment and durable development
Quality of water and treatment 14 14 1 1
Sustainable Development 14 14 1 1
Internship 312 8 4
Total Semestre 4 403 30

See other formations:

Technologies for production and delivery

Technologie des aux et boissons

Commercialization and agricultural techniques