Agreements Between the University of Oum El Bouaghi and the Economic and Social Environment

The University of Oum El Bouaghi has forged pivotal agreements with local farmers and food producers aiming at enhancing the exchange of knowledge, skills, and technology related to food security, sustainable agriculture, and aquaculture. These agreements demonstrate a firm commitment to a strong collaboration between the university and the broader economic and social environment, which includes companies, industries, government bodies, and community organizations. Through these partnerships, the university diligently seeks to bridge the gap between academic expertise and real-world application, facilitating the transfer of vital knowledge and advanced techniques to the local stakeholders. This participation enables the university to adapt its academic programs to the evolving needs of the agricultural and food production sectors, ensuring that graduates possess the skills and knowledge required for professional success. In addition, these agreements foster research and development initiatives that tackle pressing challenges in food security, sustainability, and aquaculture, leading to innovation and socio-economic progress in the region. Ultimately, these partnerships underscore the university’s steadfast commitment to promoting a thriving agricultural and food production sector rooted in knowledge sharing and sustainability and mutual collaboration with the socio-economic community.

Under the leadership of University Rector, Professor Dr. Zohir Dibi, who played a pivotal role in supporting the inaugural national forum titled ‘By-products of the Food Industry,’ hosted by the Institute of Technology in Ain Melilla, the activities of this national forum on food industry by-products were brought to a close. The first day of the forum was marked by the signing of six agreements between Oum El Bouaghi University and various economic partners, which included a food technology research center in Bejaia, quality control laboratories, and other industry collaborators. The event also included scientific sessions where researchers presented their work, with a strong focus on practical applications. Significantly, 25 exhibitions were held, showcasing innovative food products for the benefit of researchers, students, and industry partners. The best research contributions were chosen for publication in an international journal indexed in Web of Science and SCOPUS.

On the second day, hands-on workshops were dedicated to cheese and gluten-free food production, providing valuable learning opportunities for students specializing in food science. In conclusion, a variety of innovative projects were proposed, and the participating institutions were encouraged to embrace these initiatives.

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