{"id":7002554,"date":"2023-03-19T10:00:47","date_gmt":"2023-03-19T09:00:47","guid":{"rendered":"https:\/\/kapitalis.com\/tunisie\/?p=7002554"},"modified":"2023-03-19T10:00:49","modified_gmt":"2023-03-19T09:00:49","slug":"tunisie-formation-a-linat-sur-lanalyse-sensorielle-de-lhuile-dolive-vierge","status":"publish","type":"post","link":"https:\/\/kapitalis.com\/tunisie\/2023\/03\/19\/tunisie-formation-a-linat-sur-lanalyse-sensorielle-de-lhuile-dolive-vierge\/","title":{"rendered":"Tunisie : formation \u00e0 l\u2019Inat sur l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge"},"content":{"rendered":"\n

L\u2019Institut national agronomique de Tunisie (Inat), partenaire du projet transfrontalier Cluster Servagri, a organis\u00e9, le 16 mars 2023, une journ\u00e9e de formation portant sur l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge.<\/em><\/strong><\/p>\n\n\n\n\n\n\n\n

La journ\u00e9e de formation sur \u00abl\u2019analyse sensorielle comme outil pour l’am\u00e9lioration de la qualit\u00e9 de l’huile d’olive vierge\u00bb<\/em> dans le cadre du projet \u00abCluster transfrontalier au service du r\u00e9seautage et qualification des fili\u00e8res agricoles en ol\u00e9iculture <\/em>\u00bb IEV-CT Italie\/Tunisie 2014-2020 (Cluster Servagri).<\/p>\n\n\n\n

La journ\u00e9e de formation ouverte au grand public a \u00e9t\u00e9 suivie d\u2019un atelier de d\u00e9gustation des huiles d\u2019olive monovari\u00e9tales vierge extra. Anim\u00e9e par Samira Sifi, experte en analyse sensorielle de l\u2019huile d\u2019olive vierge, elle a r\u00e9uni plusieurs participants et repr\u00e9sentants des diff\u00e9rentes institutions exer\u00e7ant dans le secteur ol\u00e9icole.<\/p>\n\n\n\n

L\u2019objectif de cette formation est l\u2019initiation \u00e0 l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge, la compr\u00e9hension des attributs positifs et n\u00e9gatifs et l\u2019analyse des facteurs environnementaux, agronomiques et technologiques qui d\u00e9terminent la qualit\u00e9 organoleptique de ce produit agroalimentaire.<\/p>\n\n\n\n

Renforcement des comp\u00e9tences techniques<\/h2>\n\n\n\n

L\u2019atelier de d\u00e9gustation des huiles d\u2019olive monovari\u00e9tales a constitu\u00e9 un compl\u00e9ment pour la formation th\u00e9orique. Les explications fournies par l\u2019experte ont permis de mieux comprendre les sp\u00e9cificit\u00e9s physico-chimiques et organoleptiques des huiles d\u2019olive monovari\u00e9tales tunisiennes.<\/p>\n\n\n\n

En effet, les participants ont \u00e9t\u00e9 initi\u00e9 \u00e0 la technique de d\u00e9gustation, aux attributs positifs de l\u2019huile d\u2019olive vierge : le fruit\u00e9, l\u2019amer et le piquant. Les participants ont \u00e9galement d\u00e9gust\u00e9 des huiles d\u2019olive vierge extra de diff\u00e9rentes vari\u00e9t\u00e9s tunisiennes.<\/p>\n\n\n\n

Le nombre des participants, qui ont fait l\u2019effort de se d\u00e9placer pour assister \u00e0 cette journ\u00e9e et qui ont fait preuve de beaucoup d\u2019int\u00e9r\u00eat, a mis en \u00e9vidence l\u2019importance de ces journ\u00e9es pour le renforcement des comp\u00e9tences techniques.<\/p>\n\n\n\n

Les participants ont confirm\u00e9 leur volont\u00e9 de poursuivre des formations ax\u00e9es sur l\u2019\u00e9valuation organoleptique de l\u2019huile d\u2019olive vierge. Ils ont exprim\u00e9 leur satisfaction de la formation, qui leur a permis d\u2019acqu\u00e9rir des connaissances sur l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge. Ils se sont \u00e9galement f\u00e9licit\u00e9s de l\u2019opportunit\u00e9 qui leur avait \u00e9t\u00e9 donn\u00e9e de rencontrer et de dialoguer avec un large \u00e9ventail de professionnels, d\u2019experts et d\u2019autres fonctionnaires des institutions du secteur ol\u00e9icole avec lesquels ils esp\u00e9raient continuer de collaborer.<\/p>\n\n\n\n

Transfert des technologies et un \u00e9change des comp\u00e9tences<\/h2>\n\n\n\n

Dans ce contexte, il est important de continuer de renforcer les coop\u00e9rations afin d\u2019appuyer d\u2019une mani\u00e8re efficace la formation et la qualification des ressources humaines dans le secteur ol\u00e9icole. Il est \u00e9galement important de coordonner les efforts afin d\u2019impulser la mise en \u0153uvre des m\u00e9canismes de formation et de proposer de nouveaux \u00e9v\u00e9nements visant \u00e0 promouvoir et \u00e0 renforcer les comp\u00e9tences des op\u00e9rateurs de la fili\u00e8re ol\u00e9icole.<\/p>\n\n\n\n

L\u2019Inat est la plus ancienne grande \u00e9cole d\u2019ing\u00e9nieurs, en Tunisie et en Afrique. Depuis sa cr\u00e9ation le 17 octobre 1898, cet \u00e9tablissement d\u2019enseignement sup\u00e9rieur agricole a form\u00e9 plusieurs g\u00e9n\u00e9rations de dipl\u00f4m\u00e9s r\u00e9partis dans tous les secteurs de l\u2019agriculture, de l\u2019industrie et des services. Son objectif principal est de mettre la durabilit\u00e9 au c\u0153ur de l\u2019\u00e9conomie, des syst\u00e8mes de production et des modes de consommation, en s\u2019appuyant sur l\u2019innovation technique et les nouveaux modes de gestion.<\/p>\n\n\n\n

Outre son r\u00f4le d\u2019enseignement sup\u00e9rieur agricole, l\u2019Inat s\u2019attache \u00e0 \u00e9tablir des relations avec le tissu professionnel et le monde \u00e9conomique \u00e0 l\u2019\u00e9chelle locale et internationale gr\u00e2ce aux coop\u00e9rations scientifiques et techniques, permettant ainsi un transfert des technologies et un \u00e9change des comp\u00e9tences.<\/p>\n","protected":false},"excerpt":{"rendered":"

L’inat a organis\u00e9 une journ\u00e9e de formation portant sur l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge.<\/p>\n","protected":false},"author":8,"featured_media":7002676,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[995,2433],"tags":[107122,91459,96130,81388,505,96132,62643],"class_list":["post-7002554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-economie","category-tunisie","tag-analyse-sensorielle","tag-cluster-servagri","tag-huile-dolive-vierge","tag-inat","tag-italie","tag-samira-sifi","tag-tunisie"],"yoast_head":"\nTunisie : formation \u00e0 l\u2019Inat sur l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge - Kapitalis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kapitalis.com\/tunisie\/2023\/03\/19\/tunisie-formation-a-linat-sur-lanalyse-sensorielle-de-lhuile-dolive-vierge\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tunisie : formation \u00e0 l\u2019Inat sur l\u2019analyse sensorielle de l\u2019huile d\u2019olive vierge - 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