Explore the programs and courses offered by Food Technology and Quality Control
Browse Programs Admission InformationThe Licence Technologie agroalimentaire et contrôle de qualité program is part of the Filière: Sciences Alimentaires, Domaine : Sciences de la Nature et de la Vie. It begins after a year of study in the core curriculum, with the student choosing a course of study according to his or her grade point average and choice. After one year of training, the student is directed towards the Agri-food Technology and Quality Control specialization.
This training will enable students to master the following areas:
- Knowledge of food materials
- Processing and preservation industries and processes
- Food preservation
- Food analysis methods.
- Knowledge of food standards and regulations.
It aims to train managers in the agri-food field for companies or quality control laboratories, with multi-disciplinary skills.
This course is given at Batna1 University, in accordance with the content of Order N°728 of May 14, 2019.
In S1: Animal biology. Plant biology. Chemistry 1. Physics1 - (mathematics 1 - Geology - Rural sociology - Agricultural geography - Computer science. Communication and expression techniques in English.
In S2: Plant biology. Chemistry 2. Physics 2. Mathematics2 - Climatology. Applied agriculture - Rural economics - Computer science 2 - Communication and expression techniques in English.
In S3: Plant Physiology - Food and the Food System - Biochemistry - Genetics - Communication and Expression Techniques in English - Biophysics - Environment and Sustainable Development - Ethics and University Deontology
In S4: Animal Physiology - Microbiology - Food and the Basics of Food Technology - Applied Immunology - Biostatistics - Plants and the Environment - Computer Tools
In S5: Food Microbiology - Food Biochemistry - IAA 1 Technology - Food Hygiene and Safety - Nutrition - Regulatory Food Control - Food Additives - Computer Science (Office and Web Technology) - Documentation Techniques.
In S6 :Food Toxicology- Analytical Techniques - Food Processing Technology 2- Packaging - : Business Management - Final Report - Introduction to Food Engineering - Scientific English.
This course is taught in all forms (lectures, tutorials, practical work, conferences, seminars, internships).
Teaching methods vary according to the subject:
- Lectures (CM).
- Tutorial work (TD).
- Practical work (TP).
- Personal student work.
Practical teaching takes the form of hands-on work at the training establishments. Internships are planned throughout the curriculum.
A baccalaureate recognized as equivalent to the Algerian baccalaureate, according to the admission conditions set out in the ministerial circular (MESRS) for the registration of new baccalaureate holders.
Apply Now