TP Chimie générale et organique

University working method

Occupational safety (Sécurité de travail)

Objectives: The course aims to guide the student about the constant danger in the workplace and provide the necessary techniques to combat these risks.

2023/2024 LP1 COFFEE Renforcement des compétences linguistiques pour la communication

Objectifs de la matière

o   S’exprimer à l’écrit et à l’oral

o   Rédiger des textes simples en utilisant les règles grammaticales

Contenu de la matière 

o Structureur Message de l’ONU.

o   Renforcer l’outil linguistique (syntaxe, orthographe, etc.).

o le CV.

o   Les lettres professionnelles.

o Ouverture à la communication.

 


Food and nutritional requirements

PREFACE

Course for students in the first year of a professional degree in Food Processing

The total timetable for the course entitled "Food and Nutritional requirements" is 32h30, broken down as follows: 22h30: classroom teaching at the rate of 1h30 per week; 10h00: personal work, the credit and coefficient for this course is 1.5.

Food is essential to life: some of the food we ingest is used to build and renew our cellular structures and to synthesise functional molecules. However, most of our food becomes a source of metabolic energy that fuels the cell's many activities.

This subject enables students to acquire notions of energy requirements and how to cover them. It also provides an opportunity to learn about food-related illnesses, which are common in Algeria, and are linked to dietary insufficiency or excess.

 The skills taught in this subject focus on making students capable of understanding the meaning of energy requirements, calculating the body's different needs, and measuring and analysing the consequences of dietary deficiencies.

 This course aid helps students to develop their knowledge, improve their skills and practise on real-life cases.

In order to continually enrich and improve this teaching aid, all comments will be useful and taken into consideration.


Please contact us:

 bousbia.aisssam@univ-guelma.dz

or

bousbia_a@hotmail.fr



Cell biology

General and Organic Chemistry

This course is aimed at undergraduate students in “Agri-Food Sciences” whose chemistry will be one of the elements of their scientific training.

It is therefore a manual for learning general chemistry and allows students to have a general idea about chemistry and to deepen their basic knowledge on certain notions of fundamental chemistry. Thus, the necessary knowledge about organic chemistry (knowing the families of the most important organic compounds as well as the types of isomer and stereo-isomer).

Physics and application