{"id":2546,"date":"2024-02-04T10:38:20","date_gmt":"2024-02-04T10:38:20","guid":{"rendered":"http:\/\/www.univ-oeb.dz\/ista\/?page_id=2546"},"modified":"2026-05-11T09:09:22","modified_gmt":"2026-05-11T09:09:22","slug":"%d8%a7%d9%84%d8%a5%d8%ac%d8%a7%d8%a8%d8%a7%d8%aa-%d8%a7%d9%84%d9%86%d9%85%d9%88%d8%b0%d8%ac%d9%8a%d8%a9-%d8%a7%d9%84%d9%87%d9%86%d8%af%d8%b3%d8%a9-%d8%a7%d9%84%d8%a8%d9%8a%d9%88%d9%84%d9%88%d8%ac","status":"publish","type":"page","link":"https:\/\/www.univ-oeb.dz\/ista\/%d8%a7%d9%84%d8%a5%d8%ac%d8%a7%d8%a8%d8%a7%d8%aa-%d8%a7%d9%84%d9%86%d9%85%d9%88%d8%b0%d8%ac%d9%8a%d8%a9-%d8%a7%d9%84%d9%87%d9%86%d8%af%d8%b3%d8%a9-%d8%a7%d9%84%d8%a8%d9%8a%d9%88%d9%84%d9%88%d8%ac\/","title":{"rendered":"\u0627\u0644\u0625\u062c\u0627\u0628\u0629 \u0627\u0644\u0646\u0645\u0648\u0630\u062c\u064a\u0629 – \u0639\u0644\u0648\u0645 \u0627\u0644\u063a\u0630\u0627\u0621"},"content":{"rendered":"\n

2026\/2025<\/h2>\n\n\n\n

\u0627\u0644\u0633\u062f\u0627\u0633\u064a \u0627\u0644\u062b\u0627\u0646\u064a<\/h3>\n\n\n\n
Modules<\/strong><\/td>Notes<\/strong><\/td>Corrig\u00e9s type<\/strong><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Microbiologie g\u00e9n\u00e9rale<\/td>T\u00e9l\u00e9charger<\/td><\/td><\/tr>
Chimie organique<\/td><\/td><\/td><\/tr>
M\u00e9thode anal micro<\/td><\/td><\/td><\/tr>
Physique appliqu\u00e9e<\/td><\/td><\/td><\/tr>
Outils de statistique<\/td><\/td><\/td><\/tr>
Biochim m\u00e9tab<\/td><\/td><\/td><\/tr>
M\u00e9thode anal chim biochim s\u00e9curit\u00e9<\/td><\/td><\/td><\/tr>
Fran\u00e7ais<\/td><\/td><\/td><\/tr>
Deuxi\u00e8me Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
GRH, et l\u00e9gislation de droit du travail<\/td><\/td><\/td><\/tr>
GRH, et l\u00e9gislation de droit du travail<\/td><\/td><\/td><\/tr>
Planification, orga et analysprod<\/td><\/td><\/td><\/tr>
Op\u00e9ration unitaire 2<\/td><\/td><\/td><\/tr>
Syst\u00e8me de management et proc\u00e9dures<\/td><\/td><\/td><\/tr>
Analy donn\u00e9es et Stat appli<\/td><\/td><\/td><\/tr>
\u00a0Microbio alimen<\/td><\/td><\/td><\/tr>
Anglais technique<\/td><\/td><\/td><\/tr>
Fran\u00e7ais<\/td><\/td><\/td><\/tr>
G\u00e9nie Industriel Alimentaire<\/td><\/td><\/td><\/tr>
M1<\/strong><\/td><\/td><\/td><\/tr>
PIAST<\/td><\/td><\/td><\/tr>
Enzymologie g\u00e9n\u00e9rale<\/td><\/td><\/td><\/tr>
Valorisation des sous- produits de l\u2019IAA<\/td><\/td><\/td><\/tr>
G\u00e9nie des proc\u00e9d\u00e9s alimentaires<\/td><\/td><\/td><\/tr>
M\u00e9thodes d\u2019analyse de donn\u00e9es biostatiques<\/td><\/td><\/td><\/tr>
Toxicologie et intoxication alimentaire<\/td><\/td><\/td><\/tr>
Anglais scientifique 1<\/td><\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

\u0627\u0644\u0633\u062f\u0627\u0633\u064a \u0627\u0644\u0623\u0648\u0644<\/h3>\n\n\n\n
Modules<\/strong><\/td>Notes<\/strong><\/td>Corrig\u00e9s type<\/strong><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Initiation \u00e0 l\u2019informatique<\/td>G1<\/a> \/ G2<\/a><\/td>Cont.<\/a> \/ Rempl.<\/a><\/td><\/tr>
Biologie et physiologie cellulaire g\u00e9n\u00e9rale<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Dim. Ethi. Et d\u00e9ont.<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Fran\u00e7ais<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Biochimie structurale<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Bases de microbiologie g\u00e9n\u00e9rale<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Bases de math\u00e9matiques<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Bases de physique<\/td><\/td><\/td><\/tr>
Bases de chimie g\u00e9n\u00e9rale<\/td><\/td><\/td><\/tr>
Deuxi\u00e8me Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Qualit\u00e9 hygi\u00e8ne et s\u00e9curit\u00e9 des aliments<\/td>Exam<\/a> \/ TDG2<\/a> \/ TDG1<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microbiologie alimentaire (aspect fondamentaux)<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microbiologie industrielle<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Physique industrielle<\/td>Exam<\/a> \/ TPG1<\/a> \/ TPG2<\/a><\/td><\/td><\/tr>
Anglais 1<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Op\u00e9rations Unitaires 1<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
M\u00e9thodes d\u2019analyses biochimiques et physicochimiques<\/td><\/td><\/td><\/tr>
Biochimie et physicochimie alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
PPP<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Troisi\u00e8me Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Initiation \u00e0 l\u2019analyse sensorielle<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Lait et d\u00e9riv\u00e9s<\/td>G1<\/a> \/ G2<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Cr\u00e9ation d\u2019entreprises et conduite de projets<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Corps gras et d\u00e9riv\u00e9s<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Viandes et produits carn\u00e9s<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Boissons et sucre<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Emballage et conditionnement<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
C\u00e9r\u00e9ales et d\u00e9riv\u00e9s<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Technologie des Conserves<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Anglais Technique<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong> Master<\/strong><\/td><\/td><\/td><\/tr>
Emballage et s\u00e9curit\u00e9 des aliments<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Biochimie des produits alimentaires<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microorganismes, qualit\u00e9 et S\u00e9curit\u00e9 des aliments<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Qualit\u00e9 nutritionnelle des aliments<\/td>Exam<\/a> \/ Cc<\/a> \/ TD<\/a> \/ TP<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Analyses biochimiques et physicochimiques des aliments<\/td><\/td><\/td><\/tr>
Physiologie de la nutrition humaine<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Communication<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
M2<\/strong><\/td><\/td><\/td><\/tr>
Technologie de transformation alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Evaluation et gestion des risques<\/td>Exam<\/a> \/ CC<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
G\u00e9nie enzymatique<\/td>Exam<\/a> \/ TD<\/a> \/ TP<\/a><\/td><\/td><\/tr>
Propri\u00e9t\u00e9s organoleptiques rh\u00e9ologiques<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
M\u00e9thodologie de la recherche<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Analyse de la valeur et qualit\u00e9<\/td><\/td><\/td><\/tr>
Entreprenariat <\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n\n\n\n\n\n\n\n

2025\/2024<\/h2>\n\n\n\n
Modules<\/strong><\/td>Notes<\/strong><\/td>Corrig\u00e9s type<\/strong><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
M\u00e9thodes analytiques microbiologie et s\u00e9curit\u00e9<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Physique appliqu\u00e9e<\/td>Notes<\/a> \/ CC<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microbiologie g\u00e9n\u00e9rale<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Biochimie m\u00e9tabolique<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
M\u00e9tho Ana Chim Bioch S\u00e9cu<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
S\u00e9minaires de la pr\u00e9sentation de la fili\u00e8re agroalimentaire<\/td>G1<\/a> \/ G2<\/a><\/td><\/td><\/tr>
Outils statistiques<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Fran\u00e7ais<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
PPP<\/td>G1<\/a> \/ G2<\/a><\/td><\/td><\/tr>
Deuxi\u00e8me Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Anglais technique<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Op\u00e9rations unitaires 2<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Microbiologie alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
GRH, et l\u00e9gislation de droit du travail<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Planification, organisation et analyse de produit<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Techniques d\u2019expression et de Communication 2<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Syst\u00e8me de management et proc\u00e9dures<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
G\u00e9nie industriel alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
M1<\/strong><\/td><\/td><\/td><\/tr>
Toxicologie et intoxication alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Enzymologie G\u00e9n\u00e9rale<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Valorisation des sous-produits de l\u2019industrie Agroalimentaire<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
G\u00e9nie des proc\u00e9d\u00e9s alimentaires<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Anglais scientifique 1<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

\u0627\u0644\u0633\u062f\u0627\u0633\u064a \u0627\u0644\u0623\u0648\u0644<\/h3>\n\n\n\n
Modules<\/strong><\/td>Notes<\/strong><\/td>Corrig\u00e9s type<\/strong><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Bases de chimie g\u00e9n\u00e9rale<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Bases de math\u00e9matiques<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
\u00c9thique et D\u00e9ontologie<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Fran\u00e7ais<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Biochimie structurale<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Bases de microbiologie g\u00e9n\u00e9rale<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Initiation \u00e0 l\u2019informatique<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Bases de physique<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Biologie et physiologie cellulaire<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Biologie et physiologie g\u00e9n\u00e9rale<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Deuxi\u00e8me Ann\u00e9e<\/strong><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Microbiologie Industrielle<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Anglais<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microbiologie alimentaire<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Biochimie et physicochimie alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Troisi\u00e8me Ann\u00e9e<\/strong><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Anglais Technique<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Initiation \u00e0 l\u2019analyse sensorielle<\/td><\/td>T\u00e9l\u00e9charger<\/a> \/ Rempl<\/a><\/td><\/tr>
Cr\u00e9ation d’entreprises et conduite de projets<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Emballage et conditionnement<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Corps gras et d\u00e9riv\u00e9s<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong> Master<\/strong><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Physiologie de la Nutrition Humaine<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Communication<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microorganismes, Qualit\u00e9 et S\u00e9curit\u00e9 des Aliments<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Biochimie des produits alimentaires<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Qualit\u00e9 Nutritionnelle des Aliments<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Qualit\u00e9 et S\u00e9curit\u00e9 des Produits Agroalimentaires<\/td><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

2023\/2024<\/h2>\n\n\n\n

\u0627\u0644\u0647\u0646\u062f\u0633\u0629 \u0627\u0644\u0628\u064a\u0648\u0644\u0648\u062c\u064a\u0629<\/strong><\/p>\n\n\n\n

Modules<\/strong><\/td>Notes<\/strong><\/td>Corrig\u00e9s type<\/strong><\/td><\/tr>
Premi\u00e8re Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Outils informatiques II<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Chimie organique<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Physique appliqu\u00e9e<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Microbiologie g\u00e9n\u00e9rale<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Biochimie m\u00e9tabolique<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Deuxi\u00e8me Ann\u00e9e<\/strong><\/td><\/td><\/td><\/tr>
Analy donn\u00e9es et Stat appli<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Anglais technique<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Op\u00e9rations unitaires 2<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
traitement des eaux TD<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Microbiologie alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
PPP<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
GRH, et l\u00e9gislation de droit du travail<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Planification, organisation et analyse de produit<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Stage<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
Qualit\u00e9 et traitement des eaux et Gestion des d\u00e9chets<\/td>T\u00e9l\u00e9charger<\/a><\/td>T\u00e9l\u00e9charger<\/a><\/td><\/tr>
Syst\u00e8me de management et proc\u00e9dures<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr>
G\u00e9nie industriel alimentaire<\/td>T\u00e9l\u00e9charger<\/a><\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

2026\/2025 \u0627\u0644\u0633\u062f\u0627\u0633\u064a \u0627\u0644\u062b\u0627\u0646\u064a ModulesNotesCorrig\u00e9s typePremi\u00e8re Ann\u00e9eMicrobiologie g\u00e9n\u00e9raleT\u00e9l\u00e9chargerChimie organiqueM\u00e9thode anal microPhysique appliqu\u00e9eOutils de statistiqueBiochim m\u00e9tabM\u00e9thode anal chim biochim s\u00e9curit\u00e9Fran\u00e7aisDeuxi\u00e8me Ann\u00e9eGRH, et l\u00e9gislation de droit du travailGRH, et l\u00e9gislation de droit du travailPlanification, orga et analysprodOp\u00e9ration unitaire 2Syst\u00e8me de management et proc\u00e9duresAnaly donn\u00e9es et Stat appli\u00a0Microbio alimenAnglais techniqueFran\u00e7aisG\u00e9nie Industriel AlimentaireM1PIASTEnzymologie g\u00e9n\u00e9raleValorisation des sous- produits de l\u2019IAAG\u00e9nie des proc\u00e9d\u00e9s alimentairesM\u00e9thodes d\u2019analyse de donn\u00e9es biostatiquesToxicologie et intoxication alimentaireAnglais scientifique 1 \u0627\u0644\u0633\u062f\u0627\u0633\u064a \u0627\u0644\u0623\u0648\u0644 ModulesNotesCorrig\u00e9s typePremi\u00e8re Ann\u00e9eInitiation \u00e0 l\u2019informatiqueG1 \/ G2Cont. \/ Rempl.Biologie et physiologie cellulaire g\u00e9n\u00e9raleT\u00e9l\u00e9chargerDim. Ethi. Et d\u00e9ont.T\u00e9l\u00e9chargerT\u00e9l\u00e9chargerFran\u00e7aisT\u00e9l\u00e9chargerBiochimie structuraleT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerBases de microbiologie g\u00e9n\u00e9raleT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerBases de math\u00e9matiquesT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerBases de physiqueBases de chimie g\u00e9n\u00e9raleDeuxi\u00e8me Ann\u00e9eQualit\u00e9 hygi\u00e8ne et s\u00e9curit\u00e9 des alimentsExam \/ TDG2 \/ TDG1T\u00e9l\u00e9chargerMicrobiologie alimentaire (aspect fondamentaux)T\u00e9l\u00e9chargerT\u00e9l\u00e9chargerMicrobiologie industrielleT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerPhysique industrielleExam \/ TPG1 \/ TPG2Anglais 1T\u00e9l\u00e9chargerT\u00e9l\u00e9chargerOp\u00e9rations Unitaires 1T\u00e9l\u00e9chargerT\u00e9l\u00e9chargerM\u00e9thodes d\u2019analyses biochimiques et physicochimiquesBiochimie et physicochimie alimentaireT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerPPPT\u00e9l\u00e9chargerTroisi\u00e8me Ann\u00e9eInitiation \u00e0 l\u2019analyse sensorielleT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerLait et d\u00e9riv\u00e9sG1 \/ G2T\u00e9l\u00e9chargerCr\u00e9ation d\u2019entreprises et conduite de projetsT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerCorps gras et d\u00e9riv\u00e9sT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerViandes et produits carn\u00e9sT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerBoissons et sucreT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerEmballage et conditionnementT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerC\u00e9r\u00e9ales et d\u00e9riv\u00e9sT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerTechnologie des ConservesT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerAnglais TechniqueT\u00e9l\u00e9chargerPremi\u00e8re Ann\u00e9e MasterEmballage et s\u00e9curit\u00e9 des alimentsT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerBiochimie des produits alimentairesT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerMicroorganismes, qualit\u00e9 et S\u00e9curit\u00e9 des alimentsT\u00e9l\u00e9chargerT\u00e9l\u00e9chargerQualit\u00e9 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