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  • COURSE DESCRIPTION

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    MINI PROJECTS  aim to bridge theoretical knowledge with real-world applications by enabling students to implement the technical and analytical skills gained during their academic training. These projects are designed as immersive learning experiences, combining:

    1. Industry Visits: Structured tours of food production facilities and quality control laboratories, where students observe industry-standard practices, engage with professionals, and analyze challenges in food safety and compliance.

    2. Hands-On Lab Sessions: Practical training at SNV-STU Faculty, where students master essential food testing techniques (e.g., microbiological assays, physicochemical analyses, and sensory evaluation) using state-of-the-art equipment.

    3. Project-Based Learning: Students work in teams to solve real case studies, from diagnosing quality issues to proposing improvements, culminating in a formal report or presentation assessed by faculty and industry partners.

    By integrating fieldwork with academic rigor, these projects prepare students for careers in food science, emphasizing problem-solving, teamwork, and adherence to regulatory standards (e.g., ISO, HACCP).

    Sample Preparation For Pet Food Quality Control In Laboratory Stock Photo - Alamy

  • CONTACT SHEET

                                                                                    
    Contact -

                                                                   

      University of Abou Bakr Belkaid Tlemcen 

    Faculty : Natural and Life Sciences and Earth and Universe

    Department :Agrnomy

    Lecturer : Dr Djahida HADJ MERABET

    Email : djahida.hadjmerabet@univ-tlemcen.dz ; hadjmerabetd@gmail.com

    Degree : AGRI-FOOD TECHNOLOGY AND QUALITY CONTROL 3rd year License

    Teaching Unit : Transversal
    Coefficient : 02
    Credits : 04
    Total lecturing hours: Semester 45H (tp Industry Visits,  ......Hands-On Lab Sessions  )

    Assessment : Exam (60%) + Continuous Assessment (40%)

    Availability: Laboratory of Ppubionut 

    Every Sunday From 9a.m to 11a.m



  • COMMUNICATION SPACE

    • forum icon
      FORUM ETUDIANTS

      FORUM

    • wiki icon
      WIKI
      discutez entre vous sur le contrôle de la qualité du LAITWIKI

  • COURSE OBJECTIVES




    Learning Objectives: About the What, How and Who


    By the end of this course, the student will be able to:

    1. Utilize core tools for production and quality management in the food processing industry.

    2. Implement structured project management methodologies to solve industry-relevant problems.

    3. Demonstrate autonomy by independently planning and executing project tasks.

    4. Collaborate effectively in team settings to achieve common project goals.

    5. Analyze quality control challenges and propose practical solutions.


  • PREREQUISITES


    Class Prerequisites


    Recommended Prerequisite Knowledge:
    Students should possess foundational understanding of:

    • Food production processes

    • Quality control principles in the agri-food sector

    • Basic food industry standards and regulations


  • Course Plan


    1. Field Investigation

    • Objective: Conduct on-site analysis of food production facilities.

    • Activities:

      • Facility inspections (hygiene, equipment, workflows)

      • Interviews with quality control personnel

      • Identification of potential hazards (HACCP principles)

    2. Monitoring Food Production

    • Objective: Track the manufacturing process of a selected food product.

    • Activities:

      • Raw material selection & sourcing

      • Process flow documentation (from processing to packaging)

      • Critical control point (CCP) verification

    3. Practical Lab Session:

    Quality Control of Milk & Carbonated Beverages

    • Objective: Perform hands-on quality testing for dairy products.

    • Techniques Covered:

      • Microbiological analysis (total plate count, coliforms)

      • Physicochemical tests (pH, fat content, adulteration checks)

      • Sensory evaluation (odor, taste, texture)

    4. Quality Management Program Proposal

    • Objective: Design a customized quality assurance plan for a production unit.

    • Deliverables:

      • Risk assessment report

      • Standard Operating Procedures (SOPs) draft

      • Corrective action protocols



  • Field Trip Report: Industrial Visit

    SORTIE SUR TERRAIN DANS L'ENTRPRISE GIPLAIT TLEMCEN 

    GiplaitGiplait augmente sa production laitière de 20 % pour répondre à la demande - Algerie Eco


  • Practical Internship: MILK Quality Control 26/01/2025 - 30/01/2025

    Practical Internship in Biochemistry & Microbiology Laboratories

    Physicochemical and Microbiological Analysis of Five Commercial Milk Brands in Algeria
    (Candia, El Mouroudj, El Nadjah, Soumam, Giplait)

    • Conduct standardized physicochemical and microbiological tests on commercial milk samples.

    • Compare results against Algerian dairy standards (JORA No. 07-03 of 2007) and Codex Alimentarius.

    • Evaluate compliance with safety (absence of pathogens) and quality (nutritional integrity) benchmarks.

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  • Practical Internship: Carbonated Beverage Quality Control 26/01/2025 - 30/01/2025

    Laboratory-based training program focusing on quality assurance testing of commercially available carbonated soft drinks (CSDs) in Algeria.

    1. Quality Control Assessment

      • Perform physicochemical, microbiological, and organoleptic analyses on carbonated soft drinks (CSDs) commercially available in Algeria.

      • Verify compliance with Algerian standards (JORA) and international regulations (Codex Alimentarius, ISO).

    2. Safety Assurance

      • Detect potential microbiological hazards (e.g., coliforms, Staphylococcus aureus).

      • Identify physicochemical deviations (e.g., abnormal pH, excess sugar/acidulants).

    3. Comparative Brand Evaluation

      • Benchmark local brands (e.g., Hamoud, Exquise) against international products (e.g., Coca-Cola, Pepsi).

      • Highlight quality gaps and recommend improvements.

    4. Skill Development

      • Master laboratory techniques (spectrophotometry, microbial plating, titration).

      • Apply sensory evaluation protocols (ISO 6658) with trained panels.

    5. Regulatory Contribution

      • Generate data to support public health policies and industry quality upgrades

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  • EXTERNAL INTERNSHIP

    Autres] – Exemple d'une lettre de "Demande de Stage" - SVI-MAROC

  • FINAL EVALUATION

    Final evaluation meeting: We're ready! – What's up in Education

  • REFERENCES