{"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":"2026-02-08T09:09:40","modified_gmt":"2026-02-08T09:09:40","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 – \u0627\u0644\u0647\u0646\u062f\u0633\u0629 \u0627\u0644\u0628\u064a\u0648\u0644\u0648\u062c\u064a\u0629"},"content":{"rendered":"\n

2026\/2025<\/h2>\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\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 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