Otmane Ghanem Email & Phone Number

Avignon, Provence-Alpes-Côte D’Azur, France

Le projet RTBfoods vise à étudier la composition de différentes variétés de manioc sélectionnées pour leur résistance aux changements climatiques et aux ravageurs. L'objectif principal est de comprendre l'influence de la composition en polysaccharides et pectines sur la capacité de cuisson et la texture du manioc, du plantain banane et de l'igname.Méthodologie:Caractérisation des parois cellulaires du manioc:Dosage des parois cellulairesAnalyse de la composition en acide galacturonique (pectines), lignine et amidonDétermination du degré de méthylation des pectinesCompilation des résultats:Intégration des données actuelles avec les résultats des années précédentesAnalyse statistique:Application d'une analyse en composantes principales (ACP) pour identifier les tendances et tirer des conclusionsTravaux antérieurs:Des études similaires ont été menées sur le plantain banane et l'igname.Impact potentiel:Les résultats de ce projet permettront de :Sélectionner des variétés de manioc optimales pour la transformation alimentaireDévelopper des stratégies d'amélioration de la qualité du maniocContribuer à la sécurité alimentaire et à la nutrition dans les régions tropicales

Guyana

Responsable qualité et Recherche et développement R&D.• Développement de nouveaux produits : Jus de fruits tropicaux, Jus d’Açais, produit à base du coeur de palmier, purée.• Gestion du système qualité selon le standard IFS Food (Audit 2023 score 98 % pour le site NW, 97% pour le site Berbice).• Gestion de l’application de la reglementation EOS (European Organic Standards) et NOP (National Organic Program) US (0 non-conformité après l’audit en Juillet 2023).• Gestion des non-conformités et mise en place des actions correctives• Gestion du processus d'exportation.

Nantes, Pays De La Loire, France

Due to their high protein content, lentils are considered one of the most important alternatives to animal protein. One of the problems encountered by the industry in processing lentils is the variability in texture observed for the same cooking conditions. This problem is partly due to the lack of a common method to evaluate the texture of legumes. The objective of this internship is therefore to understand the modification of lentil texture during hydrothermal treatments, to develop a texture measurement method, and to apply it to different batches of lentils. Different rheological methods, using different mobile diameters and different quantities of lenses in compression are applied. The selection of the measurement method is based on repeatability tests expressed by the error of each method. Then, the biochemical composition of the lentils (polysaccharides, proteins, starch, ...) is determined by analytical techniques such as HPLC and GPC in order to establish a relationship with the texture. The cooking kinetics at different temperatures, represented by the evolution of the water content, is determined to understand the penetration of water into the seed, and is adjusted by a simple mathematical model (Peleg, 1980). These results make it possible to determine the influence of water content on the texture of lentils. Starch gelatinisation, another factor that can influence texture, is studied by differential scanning calorimetry (DSC) to determine the starch transition temperatures and to measure the percentage of gelatinised starch. The homogeneity of the lentil batches is studied using an innovative device, developed in the laboratory specifically for the lentil project, called a "lentil rheo-cooker" to monitor the number of lentils cooked as a function of time.

Montpellier, Occitanie, France

- Market study -Feasibility study-Technical study -Business Plan - Manufacturing of coconut milk by extraction - Product formulation: choice of ingredients, use of experimental designs - Extrapolation of the manufacturing process to a pilot scale - Quality control: sensory analyses, physicochemical and biochemical analyses. - Eco-design and packaging-labelling

Morocco

Pomological, physicochemical, and biochemical characterization of 5 cherry varieties. ◼ Bibliographical research, ◼ Carrying out of experiments (spectrophotometry, calibration ranges, polyphenol dosage...). ◼ Statistical analysis of software results (SPSS).

Béni Mellal, Béni Mellal-Khénifra, Maroc

◼ Drafting of data sheets. ◼ Checking the compliance of workshops. ◼ Implementation of corrective actions. ◼ staff training on good hygiene practices.

Béni Mellal, Béni Mellal-Khénifra, Morocco

◼ Analyse the massecuite and molasses. ◼ Analyse and present the results. ◼ Monitor the cooling of the mixers.

Master 2 (M2), Engineering Of Foods Eco-Design Of (Icoa).

Double competence in Process Engineering and Biotechnology/Food Science. ✔ Project set-up and management. ✔ Sustainability of value chains.

Master 1 (M1) Agri-Resource Sciences And Processes For Food And The Environment., Food Science

Activities and Societies: 👉Formation co-accréditée entre l’Université de Montpellier et l’Institut Agro de Montpellier. ✔ Richness.

Bachelor'S Degree, Technology And Quality In The Food Industry