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
| dc.contributor.author | LAIB , Imen | |
| dc.date.accessioned | 2025-07-22T08:58:29Z | |
| dc.date.available | 2025-07-22T08:58:29Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | This 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. | |
| dc.identifier.uri | http://dspace.univ-skikda.dz:4000/handle/123456789/5010 | |
| dc.language.iso | en | |
| dc.publisher | Faculté des Sciences | |
| dc.title | 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 | |
| dc.type | Publication pédagogique |