Sciences agrnomiques
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Item Course handout for the subject "NUTRITION AND FOOD"(Faculty of Sciences, 2026) BECHIRI , LoubnaThe subject title comprises two parts : - Nutrition : This is the science that represents the transformation and use of food in the human body. Physiologically speaking, it encompasses all the processes (assimilation, excretion, and respiration) that occur in a living organism, enabling the production of energy. - Food: This refers to the act of eating or the manner of eating. - Food: This is a digested substance, provided by food, that serves to nourish a living being (human) to ensure its growth, development, and good health. It was therefore necessary to learn how to "eat well" because it is vital for ensuring a healthy and active life. Most people know very well that they need to eat to have the strength to work; however, the world doesn't have a clear idea of what eating well means. The wise choice of a healthy diet, and therefore ensuring ideal nutrition, relies on nutritional education. This concept is essential from a young age and plays a crucial role in promoting good nutrition, especially in developing countries where nutritional knowledge is insufficient to meet the numerous rapid and profound economic and social challenges. This educational course covers the basics of human nutrition and serves as an indispensable guide for third-year undergraduate students (L3) in Food Science, providing them with a significant and lasting nutritional foundation from both a theoretical and practical perspective. The main objective of this educational document is to enable students in their final year of undergraduate studies in Food Science – Bachelor's degree in Agri-food and Quality Control – to acquire fundamental concepts in Nutrition and Food and their application to their daily lives, both individually and in society. This means consolidating the key foundations of human health through proper nutrition and diet. Students will put the fundamental concepts covered in this course into practice, understanding the roles of different nutrients in the human body. They will evaluate their actual nutritional intake and then deduce the adequacy of their intake according to their needs, taking into account factors such as age, sex, weight, height, level of physical activity, climate, physiological state, and other factors that define their normal or pathological nutritional status. This will also explain how to address various nutritional problems or diseases such as malnutrition, diabetes, and other issues related to metabolic syndrome. This course is an introduction to the methodology of Human Dietetics. It will provide students with fundamental knowledge of metabolic biochemistry, nutrition science, and, to a lesser extent, physio-nutrition. This foundational knowledge will enable them to propose balanced diets to healthy individuals for preventative purposes or to patients for therapeutic purposes, taking into account various metabolic situations. The course's main objectives are: • To acquire certain skills in nutrition and dietetics; • To understand the different types of nutritional needs; • To become familiar with the different food groups; • To understand the roles of each nutrient (macro and micronutrients); • To learn how to perform energy and nutritional calculations using food composition tables; • To determine the daily intake of different nutrients; • To explore nutrition and the various possible physiological states (including at-risk populations); • To understand artificial nutrition; • To assess nutritional status, fat mass, and lean mass; • Recognize the different nutritional diseases; • Learn about the main diseases of malnutrition. Upon completion of this course, students will be able to: - Understand the differences between nutrition and diet; between food and nutrients; - Use recommended daily intakes and food composition tables to calculate daily nutrient intakes; - Accurately compare intakes with requirements and identify necessary recommendations; - Understand the various factors influencing basal metabolism and therefore the needs of each at-risk population; - Define the causes, symptoms, and solutions of some metabolic nutritional diseases or malnutrition; - Calculate observed daily intakes, basal metabolism, and certain nutritional indices such as Body Mass Index (BMI)Item Polycopie de cours : Opérations unitaires dans les I.A.A : à l’usage des étudiants de Master 1 en Agroalimentaire et Qualité des Produits(Faculté des Sciences, 2026) LAIB , ImenLes opérations unitaires représentent l’ensemble des transformations physiques appliquées aux matières premières au sein des industries agroalimentaires (IAA), sans altérer leur nature chimique. Elles constituent les fondations de tout procédé de transformation alimentaire, permettant d’assurer la qualité, la stabilité et la sécurité des produits finis. Ce cours a pour objectif de familiariser les étudiants avec les principes fondamentaux du séchage, une opération clé de conservation des denrées alimentaires. Le séchage permet de réduire la teneur en eau des produits afin d’en prolonger la durée de vie, de faciliter leur transport et leur stockage, tout en préservant leurs caractéristiques nutritionnelles et sensorielles. Le programme aborde successivement : • Les généralités sur les notions d’équilibre et d’activité de l’eau, ainsi que les propriétés de l’air humide, indispensables à la compréhension des phénomènes de transfert. • Les différents modes de séchage, notamment le séchage par entraînement et par ébullition. • Les calculs sur les séchoirs, incluant l’analyse des cinétiques et des périodes de séchage. • Enfin, les bilans énergétiques, permettant d’évaluer la consommation et la durée optimale du procédé. Ce cours nécessite des bases en • Thermodynamique appliquée, notamment les notions de chaleur sensible, chaleur latente et équilibres vapeur-liquide. • Transferts de chaleur et de matière, pour comprendre les mécanismes couplés mis en jeu dans le séchage. • Propriétés physico-chimiques des aliments, en particulier la structure de l’eau et son rôle dans la stabilité des produits. Ce cours s’adresse aux étudiants de Master 1 – Agroalimentaire et Qualité des Produits, dans le cadre de leur formation en procédés de transformation et conservation des aliments. Il vise à leur fournir les compétences nécessaires pour analyser, concevoir et optimiser les procédés de séchage dans une optique de qualité, d’efficacité énergétique et de durabilité industrielle.Item Course materials : Harvesting and Preservation of Fruits and Forage : For use by second-year Master's students in Plant Improvement(Faculty of Sciences, 2026) Laib , Djamel EddineThe first part of the module aims to master several factors that determine the fruit's quality from harvesting to its preservation in a fresh state. - The second part aims to raise awareness among students about the aspects of forage harvesting and conservation. Recommended Prerequisite Knowledge : Modules from Master's Year 1 Classroom Activities: Lectures, Visits to a Fruit Packaging and Conservation Station Others This module requires conducting bibliographic research and assignments to facilitate the understanding of the subject matterItem Course materials : Agronomy 1(Faculty of Sciences, 2026) Laib , Djamel EddineThe student should understand the concepts and terminology related to water and different types of soils, methods of study and analysis correlated with various ecosystems. Recommended Prerequisite Knowledge: (Succinct description of required knowledge to follow this teaching - Maximum 2 lines). Tutorials: 1. Relationships between measurement units used in soil sciences (Review and exercises on methods for preparing analysis solutions; unit conversion exercises). 2. Exercises on the physical aspect of soil (three-phase system). 3. Slideshow session (different soil types according to CPCS and USDA classifications). Practical Work: 1. Mechanical analysis of soils (textural triangles). 2. Soil moisture and pH measurement and density measurement. 3. Total limestone content determination (Calcimetry) and/or organic matter content determination. Assessment Method: Continuous assessment and semester examination.Item Biostatistics course : According to the official educational program of third year Agroecology semester 3(Faculty of Sciences, 2025) BELAIDI : AbdelouahabThe aim of teaching biostatistics is to provide second-year students with essential skills and knowledge to analyze, interpret, and draw conclusions from biological data. The objectives of teaching biostatistics are: - Understanding of fundamental statistical concepts: students should gain a thorough understanding of basic statistical concepts such as probability, distribution, mean, median, standard deviation, etc. - Data collection and analysis: students should learn data collection techniques, including the design of experimental studies, sample selection and collection of relevant data. They should also be able to analyze these data using appropriate statistical methods. - Interpretation of results: Instruction should enable students to correctly interpret statistical results. This includes the ability to draw meaningful conclusions from statistical analyses, assess the validity of results, and recognize study limitations. To achieve these goals, the student must have notions of probability and numerical analysis already seen in the subject Mathematics in the first year.Item ANIMAL PHYSIOLOGY 2nd year Agronomy : The invertebrates & the vertebrates(Faculty of Sciences, 2023) OUDJANE , FaizaThe first Metazoans developed an external rather than an internal circulation system. the sponges and the Cnidarians don't have neither heart, neither system circulatory differentiated. the Transport of O2 and nutrients takes place from cell to cell by diffusion. It's the middle exterior which serves as a transport medium thanks to a permanent renewal ensured by the activity of ciliated, flagellated or muscular cells. In all other cases, transport is assured by internal fluid movements : blood or hemolymphItem Polycopié de cours d’irrigation sous pression et gestion des périmètres d’irrigation(Faculté des Sciences, 2025) MELLAL , Nour El HoudaCe polycopié de cours d’irrigation sous pression et gestion des périmètres irrigués est conçu au profit des étudiants de master aménagement hydroagricole du domaine des sciences de la nature et de la vie, relevant de la filière sciences agronomiques de l’université du 20 août 1955 – Skikda. Il a été élaboré en conformité avec le programme officiel du Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (MESRS), afin de répondre aux exigences pédagogiques et académiques en vigueur. Ce support pédagogique présente plusieurs intérêts, tant sur le plan technique qu'économique et environnemental. Plus précisément, il permettra de : - Planification et conception des réseaux d’irrigation en fonction des besoins des cultures et des ressources disponibles. Maîtriser les outils de calcul dans les réseaux hydrauliques, - Optimisation de l’utilisation de l’eau pour améliorer l’efficacité de l’irrigation, - Adaptation aux défis du changement climatique en optimisant l’efficacité hydrique, - Intégration de l’irrigation dans une approche de gestion durable des ressources hydriques et des exploitations agricoles. Pour suivre efficacement ce module, les apprenants doivent avoir : - Des connaissances de base en hydraulique et hydrologie ; - Des notions en agronomie et sciences du sol ; - Des bases en techniques d’irrigation ; - Des compétences en mathématiques et physique appliquée ; - Des notions en gestion et maintenance des équipements hydrauliques ; Alors qu’à l’issu de ce module, l’étudiant sera capable de : - Maîtriser les principes de l’irrigation sous pression ; - Concevoir et dimensionner un réseau d’irrigation sous pression ; - Gérer un périmètre irrigué ; - Évaluer l’impact environnemental de l’irrigation ; Ce support pédagogique est scindé en deux parties : la première permet aux apprenants de se familiariser avec les différentes techniques d’irrigation sous pression ainsi que les équipements indispensables à leur mise en place. Tandis que la seconde partie est dédiée à l’organisation, l’exploitation et la gestion durable des périmètres irrigués, en prenant en compte les dimensions techniques, économiques et environnementales.Item Course Handout on Technology of Agri-Food Industries (T.I.A.A. 1 and T.I.A.A. 2) : For the use of third-year undergraduate students in Agri-Food Science and Quality Control(Faculté des Sciences, 2025) LAIB , ImenThis handout is intended for third-year undergraduate students in Food Science and Quality Control, as part of the TIAA1 and TIAA2 courses. It has been designed to support students in learning the fundamentals of food science and technology, with a focus on dairy products, the sugar industry, fats and oils, beverages, cereal products, fruits and vegetables, as well as meat products. The food industry is a complex and ever-evolving sector where mastering processing techniques, understanding the properties of raw materials, and managing quality are essential challenges. This document aims to provide students with a solid and structured foundation to understand the various food industry sectors, addressing the technological, microbiological, and nutritional aspects of food products. The objectives of this handout are as follows: to convey fundamental knowledge about raw materials and processing techniques, to facilitate the learning of quality control methods, to develop a global perspective on food industry sectors through concrete examples and case studies, and to prepare students for professional challenges by training them to meet the demands of the food industry market.Item Polycopié pédagogique du cours de la matière « Méthodologie de Recherche et Didactique » : Destiné aux étudiants de la 1ère Année Master Professionnel- LMD Aménagement Hydro- Agricole (semestre 03)(Faculté des Sciences, 2025) BECHIRI , LoubnaLe titre de la matière comporte deux parties : - Méthodologie de Recherche : le mot « Méthodologie » qui provient du mot « méthode » qui signifie chemin ou voie qui conduit à élaborer un travail dans le domaine de la recherche scientifique. Cette matière prépare les étudiants de fin de cycle pour répondre à la question comment élaborer leur premier travail dans la recherche scientifique qui est le mémoire de fin de cycle. - Didactique : qui signifie terminologie ou science des mots qui se base principalement à apprendre les mots techniques scientifiques de la spécialité d’une part afin d’améliorer de langue (linguistique) en français et d’autre part pour se familiariser avec le vocabulaire ou la langue de la spécialité qui sera très intéressant.Item Course Handout of "Plant Biology 1" Intended for First-Year Engineering Students in Agronomic Sciences(Faculty of Sciences, 2025) SOUILAH , NabilaPlant biology is a broad discipline that encompasses all aspects of plant life, both aquatic and terrestrial, including their morphologies, modes of reproduction (sexual and asexual), adaptations to various environments, and the mechanisms enabling sustainable interactions (such as parasitism and symbiosis) (Campell et al., 2008). The living world consists of an immense collection of organisms in constant evolution. It is divided into two biotic groups (prokaryotes and eukaryotes) and six kingdoms: Archaea, Eubacteria, Protists, Fungi, Animals, and Plants (Margulis & Schwartz, 1988; Raven et al., 2013).Item Cours Statistiques Expérimentales : 3 année Licence (LMD) , Spécialité amélioration de la production animale(Faculté des Sciences, 2024) Benatmane , CLes statistiques expérimentales jouent un rôle essentiel dans la conception et l'analyse des expériences agricoles. Elles permettent de garantir la validité des résultats et d'interpréter les données de manière rigoureuse. Voici les principaux concepts et méthodes associés aux statistiques expérimentales dans le contexte de l'agriculture : - Essais randomisés : Chaque traitement est attribué de manière aléatoire pour éviter les biais. - Blocs randomisés : Les essais sont organisés en blocs pour contrôler les variations non contrôlées (par exemple, la qualité du sol). - Plans factoriels : Étudier plusieurs facteurs simultanément pour observer les interactions entre eux.Item Polycopié pédagogique du cours de la matière « Microbiologie » : destiné aux étudiants de la 2ème Année Licence LMD , Sciences Agronomiques et Sciences Alimentaires (semestre 04)(Faculté des Sciences, 2025) BECHIRI , LoubnaLe mot Microbiologie comporte trois parties : « Micro » qui provient du mot micoscopique, ça veut dire un volume trop petit, c'est-à-dire invisible à l’oeil nu. « Bio » qui provient de biologie, c'est-à-dire un être vivant et enfin le suffixe « logie » qui signifie science, traité ou étude ; c'est-à-dire la science des organismes vivants qui ne peuvent être perçues ou reconnues à l’oeil nu. Théoriquement, la microbiologie est une science de la biologie et de la médecine, elle étudie les organismes vivants à l’échelle microscopique. Idiomatiquement, la microbiologie est une branche spécialisée de la biologie qui étudie les organismes microscopiques ou les micro-organismes (germes ou protistes) tel que : les bactéries, champignons, protozoaires, algues et virus. Elle s’intéresse donc à l’étude des cellules quelque soit unicellulaire (cellule unique) ; multicellulaire (colonie de cellules) ou acellulaire (dépourvue de cellules).Item Applied statistical hydrology course(Faculty of Sciences, 2024) Hebal , AzizPrecipitation includes all meteoric waters that fall on the surface of the earth, both in liquid and solid forms (drizzle, sleet, hail), and deposited or occult precipitations (dew, frost, hoarfrost...) caused by temperature or pressure changes. The most commonly used precipitation measurement devices are: – Pluviometers; – Pluviographs; – Snow gauges; – Radars. Point analysis concerns the series of measurements from a given point, i.e., a single station. From a series of point measurements, two types of graphs can be constructed: the rainfall height curve and the hyetogram.Item Pumps & Pumping Stations Courses(Faculty of Sciences, 2024) HEBAL , AzizPumps are devices that generate a pressure difference between the inlet and outlet pipes. Depending on the conditions of use, these machines communicate potential energy (by increasing the downstream pressure) or kinetic energy to the fluid by setting the fluid in motion. Thus, we may want to increase the flow rate (increase in kinetic energy) and/or increase the pressure (increase in potential energy) for gaseous, liquid, viscous, very viscous fluids, etc. That's why the variety of pumps is so great.Item Pedagogical handout Subject : Entrepreneurship Practical Guide(Faculty of Sciences, 2023) FOUFOU , AmmarAt the beginning of the 21st century, the Algerian university is confronted with numerous socio-economic and pedagogical challenges that cast doubt on its usual positioning in relation in particular to economic sectors. Training in the field of agronomy is essential to enable the university to forge links with its environment and to promote the integration of the labor force into working life. Another vision is also possible in today's world, characterized by both overwhelming globalization and a market economy that is sometimes devastating for nations that have difficulty integrating into its dynamics and its two-speed logic. The economic development of a country is closely linked to its growth, while the latter depends directly on the GDP which, in turn, cannot be dissociated from the wealth created at the national level. The creation of wealth at the national level cannot, in any way, be done without the establishment of an economy encouraging the creation of businesses (SMEs and SMIs) and the spirit of initiative. In this regard, the richest and most exporting countries on the planet are those that have been able to steer their economy towards export and put in place the necessary mechanisms for the creation of business projects in various fields. Algeria and its economy are struggling to diversify and get out of dependence on hydrocarbons, while other alternatives are possible in order to achieve the necessary balance that allows our country to maintain itself and resist any disruption in its the international economy or the unpredictable drop in the price of a barrel of oil. At the same time, agriculture constitutes a reliable and valid alternative on which our economy could be based, without neglecting the role of the University as a place of training and a source of innovation. The creation of businesses and projects in the agricultural field is a real opportunity for young university agronomists graduating from the University with diplomas in various specialties. We have long made students believe that once they have left the University after a long course of 18 years on average in classes (from primary to graduation and schooled throughout their learning at zero dinars in the public school) that it is up to the State to take care of him to give him work. Because of these embodied ideas, we have the impression that the University is manufacturing unemployed people who end up on the benches of the waiting rooms to get a job that the public services could offer them. As a result, the most important aspect that has been neglected in the university training of students, particularly in the agronomic field, is the fact of instilling in future managers the spirit of initiative and entrepreneurship in order to build themselves and contribute to the creation of small businesses in the form of projects starting from simple ideas in their field of training. Indeed, this manual is intended to show the way to our future executives in multiple specialties to learn the scientific methods relating to the setting up of business projects, particularly in the agronomic field, while drawing inspiration from and basing themselves on the methodologies adopted. by international institutions such as the European Commission and the FAO. This manual is presented in a simplified manner based on illustrations of diagrams summarizing the steps and procedures necessary for the creation and analysis of projects, starting from the simple idea to the concretization, verification and implementation. workItem Polycopié pédagogique du cours de la matière « Analyse Instrumentale »(Faculté des Sciences, 2023) BECHIRI , LoubnaL’objectif de ce document pédagogique est de permettre aux étudiants de la troisième année licence LMD en Production végétale d’acquérir certaines notions fondamentales en analyse instrumentale et leur application au niveau du laboratoire. D’une part fournir les bases pratiques aidant à la compréhension des notions théoriques et d’autre part d’apprendre à l’étudiant la démarche à adopter face à un instrument d’analyse. • Il vise à permettre de comprendre les bases théoriques des différentes techniques d’analyse et leurs application ; • Acquérir leurs principes théoriques ; • Se familiariser avec la construction de l’appareillage utilisé dans les différentes techniques ; • Connaitre les différents instruments utilisés en Agronomie et savoir les manipuler ; • Connaître les applications et les limitations des techniques analytiques instrumentales ; • Être en mesure de choisir la technique la plus appropriée aux divers problèmes analytiques ; • Permettre aux étudiants qui préparent leur mémoire de fin de cycle de maîtriser les principales techniques d’analyse au niveau du végétal et du sol, prendre connaissance des instruments et leur manipulation. L’étudiant au terme de l’activité sera capable: - De comprendre le fonctionnement et la procédure d’utilisation d’électrodes indicatrices telles que le pH mètre, conductimètre… - D’utiliser, en suivant des procédures écrites, des appareils d’analyse instrumentale ; - De construire et utiliser une courbe d’étalonnage et une droite de calibration pour les différentes techniques instrumentales ; - Interpréter les résultats d’analyses instrumentales. Ce polycopié est réparti en cinq chapitres. 1- INTRODUCTION 2- METHODES SPECTROMETRIQUES 3- METHODES ELECTROCHIMIQUES 4- METHODES ENZYMATIQUES 5- CHAMBRE A PRESSION ; POTENTIEL HYDRIQUE FOLIAIRE