Literatura académica sobre el tema "Risques alimentaires – Qualité – Contrôle"
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Artículos de revistas sobre el tema "Risques alimentaires – Qualité – Contrôle"
PARIS, A., F. ANDRE, J. P. ANTIGNAC, B. LE BIZEC, M. BONNEAU, C. BRIANT, A. CARATY et al. "Hormones et promoteurs de croissance en productions animales : de la physiologie à l’évaluation du risque". INRAE Productions Animales 19, n.º 3 (13 de mayo de 2006): 151–240. http://dx.doi.org/10.20870/productions-animales.2006.19.3.3491.
Texto completoBONNY, S. "Les consommateurs, l’agriculture, la qualité et la sécurité des aliments : une analyse du questionnement des consommateurs et des réponses apportées". INRAE Productions Animales 13, n.º 5 (22 de octubre de 2000): 287–301. http://dx.doi.org/10.20870/productions-animales.2000.13.5.3797.
Texto completoBosset, J. O. "La Qualité des Produits Alimentaires. Politique, incitations, gestion et contrôle — 2e édition refondue". LWT - Food Science and Technology 28, n.º 3 (enero de 1995): 350–51. http://dx.doi.org/10.1016/s0023-6438(95)94834-1.
Texto completoMalézieux, Eric, Damien Beillouin y David Makowski. "Mieux nourrir la planète : diversifier les cultures pour construire des systèmes alimentaires durables". Perspective, n.º 58 (2022): 1–4. http://dx.doi.org/10.19182/perspective/36931.
Texto completoKOEHLE, O., R. LAMAND, L. BOUKBIR, M. BONI, K. CHABAA y G. BORNERT. "Crise sanitaire du « concombre espagnol » : quels enseignements pour la Défense ?" Médecine et Armées Vol. 40 No. 1, Volume 40, Numéro 1 (1 de febrero de 2012): 53–60. http://dx.doi.org/10.17184/eac.6585.
Texto completoMICHEL, R., L. RICHECOEUR, S. JACQUEMIN, M. A. SANCHEZ, É. GARNOTEL y J. P. DEMONCHEAUX. "Opération « Serval » : le point de vue de la santé publique". Médecine et Armées Vol. 43 No. 4, Volume 43, Numéro 4 (1 de octubre de 2015): 368–74. http://dx.doi.org/10.17184/eac.6899.
Texto completoBellemin, Pascal. "Expérimentation de la certification des comptes publics locaux : retour d’expérience du Département de la Savoie sur les conséquences d’une certification des comptes". Gestion & Finances Publiques, n.º 1 (enero de 2022): 144–50. http://dx.doi.org/10.3166/gfp.2022.1.021.
Texto completoMabiala Ma Diambu, Georges Christian. "Détermination de la teneur en nitrites dans les produits de charcuterie vendus à Kinshasa, République démocratique du Congo". Revue Congolaise des Sciences & Technologies 01, n.º 02 (1 de octubre de 2022): 90–94. http://dx.doi.org/10.59228/rcst.022.v1.i2.12.
Texto completoKABECHE, Doudja Saïdi y Marie-Hélène VERGOTE. "Comment faire de l’audit interne un outil de progrès ? le cas de la gestion du risque sanitaire dans l’industrie agroalimentaire". Revue Française de Gestion Industrielle 32, n.º 1 (1 de marzo de 2013): 47–70. http://dx.doi.org/10.53102/2013.32.01.688.
Texto completoLaugier, C., G. Lang, V. Mary y É. Parent. "Modélisation d'une politique d'autocontrôle sur un réseau d'eau potable". Revue des sciences de l'eau 12, n.º 1 (12 de abril de 2005): 201–17. http://dx.doi.org/10.7202/705349ar.
Texto completoTesis sobre el tema "Risques alimentaires – Qualité – Contrôle"
Jung, Kwan-Seon. "Etude comparative du droit de la gestion des risques alimentaires en France et en Corée". Thesis, Aix-Marseille, 2014. http://www.theses.fr/2014AIXM1003.
Texto completoThe food safety concerns are now an important place, both nationally and internationally. This phenomenon is further strengthening under the leadership of successive food crises and the expansion of uncertain risks. The state accordingly shall undertake responsibility for risk management such as risk assessment, risk prevention, and prompt response to crisis at all stages of production, distribution and sales of food. In this context, the precautionary principle provides a mechanism for determining risk management measures or other actions to ensure the higher standard of health protection. This article, through reviewing the cases and studies in France on the precautionary principle and the control over it, aims to help better understand the principle and actively introduce it to Korea. In addition, this article presents suggestive points through a comparative study of the system and food law between France and Korea, possible improvements to implement an effective food risk management
Pichon, Paul-Emmanuel. "Perception et réduction du risque lors de l'achat de produits alimentaires en grande distribution : facteurs d'influence et rôle de la confiance". Toulouse 1, 2006. http://publications.ut-capitole.fr/686/.
Texto completoFor about twenty years now, food-related crisis have becoming recurrent, and the list of alerts and threats keeps on growing. Recent crisis and the spreading shadow of food fears have both deeply questioned the trust relation between consumers and various direct players of the food chain (i. E. Farmers, producers, food industry executives, whole salers and retail), but also indirect ones (government, consumers'associations, media). Even though the concept of risk is portrayed in various aspects in academic literacy, it appears that physical risk is predominant whilst consuming food. This thesis emphasizes particularly on physical risk, on the long and short term. This time differentiation illustrates well the whole complexity of food risk. Based on a survey of 400- over purchasers of beef meat in hypermarkets, this research permits a better understanding of the consumer-eater behavioral specificities in his/her perception, as well as his/her strategies at the purchasing stage. This thesis identifies notably certain individual factors (i. E. Anxiety, sensitivity to food crisis, self confidence) in the perception of food risk, in the long ans short run. This thesis demonstrates as well the usefulness of food risk reductors, those generated by the food sector players, as well the role played by trust in the risk- reduction phase
Castillo, Roberto. "Répercussion de traitements physiques de décontamination du polypropylène sur ses propriétés physico-chimiques". Electronic Thesis or Diss., Paris, AgroParisTech, 2014. http://www.theses.fr/2014AGPT0009.
Texto completoFood packaging is highly regulated respect to their use. European regulation CE N ° 10/2011 "Plastic Implement Measures" requires the verification of the safety of packaging on the basis of the precautionary principle. A notion of risk is associated with packaging due to a lack of knowledge of the reactivity of the molecules from the additives used and those specific from plastic. The products of reaction and/or degradation (called neo-formed) are little known or not known.The neo-formed products may occur during the lifetime of use of food packaging, from production to final use by the consumer. As part of this work, we determined the influence of two physical methods for decontamination of surfaces: pulsed light and electron-beams, on polypropylene films specifically formulated for this study.Some molecules such as oligomers (POSH) are specific of polymers. They are already present in the films before treatment and they avoid a good identification of the neo-formed molecules. The use of techniques such as liquid chromatography coupled with gas chromatography (LC-GC) or two-dimensional gas chromatography (GCxGC) is required to separate the oligomers and analyze the films and neo-formed molecules.Only the antioxidant Irgafos 168 among the molecules studied, presented reactivity after Pulsed Light treatment, it was observed the formation of several isomers from the original molecule following oxidation, or after the loss of a tert-butyl group. On the other hand, the Electron-Beam treatment generated several neoformed from all the molecules studied; in addition an increase of the oligomers was quantified.Methodologies used and the neo-formed molecules identified in this work could provide reference tools for the next studies about the effects of decontamination processes
Sevrin-Jaloustre, Séverine. "Appréciation quantitative des risques pour l'évaluation de mesures de maîtrise sanitaire dans une filière agro-alimentaire. Application à Clostridium perfringens en restauration hospitalière". Phd thesis, AgroParisTech, 2011. http://pastel.archives-ouvertes.fr/pastel-00781728.
Texto completoSahar, Amna. "Développement de méthodes rapides et non-destructives basées sur les spectroscopies de fluorescence et infrarouge couplées à la chimométrie pour la détermination de la qualité et de la sécurité sanitaire de la viande". Rennes, Agrocampus Ouest, 2009. http://www.theses.fr/2009NSARA067.
Texto completoThere is a growing need to control the quality of meat products throughout the manufacturing process in minimum possible time, which requires replacement of the conventional techniques (long and expensive) with some rapid, sensitive and less expensive techniques. Spectroscopic techniques appear to be reagentless, fst and non destructive techniques. Particularly, fluorescence and mid infrared spectroscopies coupled with chemometrics have been considered as good candidates for rapid analysis of food products, in general, and for meat and meat products, in particular
Danieau, Loïc. "La Démarche qualité dans l'agro-alimentaire". Toulouse, INPT, 1991. http://www.theses.fr/1991INPT012A.
Texto completoDebure, Antoine. "Crédibiliser pour expertiser : le Codex Alimentarius et les comités d'experts FAO-OMS dans la production réglementaire internationale de sécurité sanitaire des aliments". Paris, EHESS, 2012. http://www.theses.fr/2012EHES0054.
Texto completoThe scientific expertise, produced for the Codex Alimentarius by international committees of the FAO and the WHO, has a growing central role in the regulation of food production and international trade. It is this role and the questions arising from the relation between science and policy that this research work explores by analyzing the “credibilization processes” of expertise. The theoretical framework articulates Sociology of organizations, Sociology of science as well as central concepts of political sociology. The relationship between science and policy is known to be unstable. The FAO-WHO’s expertise is even more unstable with regard to its participation in the international normalization/standardization which has an enforceable power over national regulation systems. This dissertation demonstrates that the “credibilization processes” in which different actors are involved (experts, institutions, regulators, industries, consumers…) enables to reduce this instability. By engaging in these processes, actors obtain the resources to negotiate their position in the relationship to their advantage, and are able to avoid criticism at the same time. We consider the “credibilization processes” as a set of strategies aiming at strengthening “the subject’s ability to state and to take action”, a notion that exceeds the limits of “authority” and “legitimacy”, other central notions. Processes are grasped by analyzing strategies and behavior of institutions as well as experts in their transnational networks and in the course of FAO-WHO collective expertise. The “credibilization processes” rest upon three interdependent dimensions: a procedural credibilization, a collaborative credibilization and a deliberative credibilization. This research illustrates an expertise that is inseparable from the “credibilization processes”. The credibilization is both the result of interdependencies along the expertise, and a prerequisite for interdependencies to exist in order to produce an expertise. The “credibilization processes” analysis unveils a plural expertise, more specifically in between a “traditional” model and a “precautionary” model. Finally, this dissertation questions the relevance of maintaining science and policy separated; a separation always reasserted by national and international authorities, but remaining however implicitly adjusted in practice
Champagnac, Bertrand. "Critères d'approche de la logique sécuritaire dans les différentes branches de la profession pharmaceutique". Besançon, 2003. http://www.theses.fr/2003BESAA002.
Texto completoAbdelnour, Abanob. "Développement d'étiquettes RFID UHF pour la traçabilité et le contrôle de qualité des produits alimentaires, Application : production de fromage". Thesis, Université Grenoble Alpes (ComUE), 2018. http://www.theses.fr/2018GREAT081/document.
Texto completoIn the food sector, the use of RFID makes it possible to improve the safety of food while ensuring better traceability and better monitoring of products. The work of the thesis was mainly carried out within the framework of a project in cooperation with several academic and industrial partners in the cheese sector where the main objective of the project is to develop UHF RFID tags adapted to the constraints of food products by ensuring a dual function: a traceability function with unitary identification, and then a sensing function of cheese maturation by indirect measurement of its electromagnetic and physicochemical properties.The first step of the project was the characterization of the electromagnetic parameters of food products during ripening in order to achieve an appropriate design of the tag antenna. Knowledge of these properties is essential to meet industrial requirements and to integrate systems in right conditions. Also, a correlation study is carried out between the variation of the dielectric properties and that of the chemical properties during the period of cheese ripening. This study helps to understand the difference between cheese types and allows determining the main parameters to follow during cheese maturation for the design of the sensor tag.The second step was the design of identification tags for the traceability of food products during the manufacturing process. The primary objective is to create a UHF RFID tag with a performance that meets the needs of manufacturers in the cheese sector regarding the size, memory and reading distance while respecting the health standards at the packaging level as well as the substrate used. Several UHF RFID tag configurations were realized and tested in an industrial environment where the results obtained show the effectiveness of using an RFID system to automate the traceability of products in the cheese sector.The third step is the design of sensor tags to track the degree of maturation of products during the ripening period. A first solution, based on the exploitation of the effect of variation of the dielectric properties on the tag reading distance, shows a lack of performance due to the small variations as well as the difficulties of measurement in a real environment. A second solution based on the analysis of gas evolution rate shows the possibility of estimating the degree of cheese maturation. However, the sensor activation power and the high cost represent significant challenges and thus it was difficult to adopt this solution. Finally, two alternative solutions to measure the effect of gas evolution were presented. The idea is based on monitoring other parameters varying due to the increase of gas release during cheese maturation. The first sensor tag configuration traces the variation of product dimension due to maturation using a resistive sensor. On the other hand, the second sensor tag configuration measures the change of pressure inside the product packaging due to gas production. The results obtained show that these two sensor RFID tag configurations can offer simple and practical solutions for controlling the cheese ripening process
Ioannou, Irina. "Mise en oeuvre d'une approche symbolique floue pour la maîtrise de la qualité des produits alimentaires par contrôle du procédé". Clermont-Ferrand 2, 2003. http://www.theses.fr/2003CLF21471.
Texto completoSensory properties influence consumer choice and preference. Their measurement and their control are realized by human operators in order to compensate for an instrumental lack in carrying out these tasks. Thus, a challenge for the control of food quality is the capacity to propose decision support systems to the operator for the process control, which take their assessements into account and which help the operator on the manufacturing line. On 3 industrial cases, we developed a decision support system to the operator by the application of the fuzzy symbolic approach. Then we generalized a method of application of this fuzzy approach on the food processes. The use of human knowledge leads to the use of imperfect data, therefore we are interested in studying the "impact" of the input measurement imperfections on the output of the developed models
Libros sobre el tema "Risques alimentaires – Qualité – Contrôle"
Hyquasens, Pôle. L' analyse des risques au bloc opératoire dans une démarche qualité. Paris: AFNOR, 2000.
Buscar texto completoMonique, Cavalier, Tabuteau Didier, Centre hospitalier universitaire de Toulouse, Institut d'études politiques de Paris. Chaire Santé. Colloque y Centre d'analyse des politiques publiques de santé (France), eds. La gouvernance des risques en santé: Actes du colloque organisé par le CHU de Toulouse en partenariat avec la Chaire Santé de Sciences Po et le Centre d'analyse des politiques publiques de santé de l'EHESP les 15 et 16 juin 2009. Paris: Presses de Sciences Po, 2010.
Buscar texto completoTombs, M. P. Biotechnology in the food industry. Englewood Cliffs, N.J: Prentice Hall, 1991.
Buscar texto completoTombs, M. P. Biotechnology in the food industry. Milton Keynes: Open University, 1990.
Buscar texto completoBiotechnology in the food industry. Milton Keynes [England]: Open University Press, 1990.
Buscar texto completoStauffer, John E. Quality assurance of food: Ingredients, processing, and distribution. Westport, Conn., USA: Food & Nutrition Press, 1988.
Buscar texto completoDes poubelles dans nos assiettes. Paris: M. Lafon, 1996.
Buscar texto completoLa Bouffe d'égout. J'ai lu, 2000.
Buscar texto completoHerschdoerfer, S. M. Quality Control in the Food Industry (Food Science and Technology (Academic Press)). 2a ed. Academic Press, 1985.
Buscar texto completoQuality Control in the Food Industry (Food Science and Technology (Academic Press)). 2a ed. Academic Pr, 1988.
Buscar texto completoCapítulos de libros sobre el tema "Risques alimentaires – Qualité – Contrôle"
Dufour, Nicolas y Jean-David Darsa. "Dossier 14. Contrôle, qualité et maîtrise des risques". En Finance & Contrôle au quotidien, 421–56. Dunod, 2013. http://dx.doi.org/10.3917/dunod.cappe.2013.01.0421.
Texto completoPOLVÈCHE, Y., A. LE ROUX, C. PUEL, J. P. MIGUET y J. L. DETRE. "Mise en place d'un système de management intégré". En Médecine et Armées Vol. 46 No.2, 175–82. Editions des archives contemporaines, 2018. http://dx.doi.org/10.17184/eac.7360.
Texto completoInformes sobre el tema "Risques alimentaires – Qualité – Contrôle"
Korai, Bernard y Ibrahima Bocoum. Outils d'information sur l'alimentation, les produits bioalimentaires et les risques alimentaires au Québec. CIRANO, 2022. http://dx.doi.org/10.54932/cgan3344.
Texto completoGiles Álvarez, Laura, Juan Carlos Vargas-Moreno, Alejandra Mejía, Aastha Patel y Nerlyne Jean-Baptiste. Une approche spatiale pour analyser l’insécurité alimentaire dans le département du Nord-Ouest d’Haïti. Inter-American Development Bank, diciembre de 2022. http://dx.doi.org/10.18235/0004589.
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