Timetable of oral communications
Auditorium CREPS Séraïdi
Sunday 17th December 2023
TOPIC 1: Applied Research in Nutrition and Food Sciences
Programme of the evening 13h30 – 17h30
Chairmans: Pr BOUDJELLAL Amel and Pr ILAHY Riadh
13h30: Introducing the programme of the topic by the chairmans
14h00: BOUDALIA Sofiane, GUEROUI Yassine, BOUDEBBOUZ Ali, KHELIFA Rassim, BOUSSADIA Meriem Imen, SYMEON George, ZEBSA Rabah, BOUSBIA Aissam: Agriculture-Food-Health-Environment (AFHE) Nexus for Sustainable Development: a Case Study from BOVISOL Project in Northeast Algeria
14h20: MEDJOUDJ Hacène, KEBAILI Amina, BOUFAR Abdallah : Détermination de la flore microbienne des Chekouates destinées à la fabrication du fromage traditionnel Bouhezza
14h40: LOUAHEM Besma Amel, BOUDECHICHA Hiba Ryma, HAFID Kahina, BOUDJELLAL Abdelghani: Healthy traditional food: Exploring the nutritional composition of Khliaa Ezir, a traditional Algerian meat product ripened in olive oil and animal fat
15h00: BOUDECHICHA Hiba Ryma, LOUAHEM Besma Amel, HAFID Kahina, BOUDJELLAL Abdelghani: Reducing salt in processed meat products: Effect of NaCl replacement by KCl on the quality of Khliaa Ezir, a traditional Algerian meat product ripened in olive oil and animal fat
15h20: Intermediary discussion
15h50: BOUZIANE Meryem, BOUASLA Abdallah, BENATALLAH Leila: Gluten free pasta with alkaline salts and whey proteins for Algerian celiac patients
16h10: BOUMENDJEL Mahieddine, FEKNOUS Nesrine, BOUCHAHDANE Souheila, SEKIOU Omar, ZADAM Hichem, BOUMENDJEL Amel, MESSARAH Mahfoud: Quelques solutions de la biodiversité algérienne vs les déséquilibres alimentaires de la société de consommation moderne
16h30: General discussion
17h30: End of the session
