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Artificial Intelligence in Professional and Vocational Training
No full textInternational audienceThis chapter explores challenges linked to AI integration in professional training, emphasising the need to question the learning analytics generated during activities involving humans or living entities. The intersection of initial and ongoing training poses a design challenge: making AI tools acceptable for both training and the workplace. This chapter critically examines the nature and quality of the initial data and learning analytics using educational data mining through three case studies of adaptive learning environments. The first case study addresses the challenges of modelling Comté cheese manufacturing. The second case study describes Silva Numerica, a digital forest simulator, exploring how AI, as a learning tool, can contribute to realistic modelling while addressing didactic obstacles. The third case delves into AI's role in automotive mechanics training, emphasising the need for visibility in cognitive inference processes. The chapter concludes by addressing data reliability concerns in AI systems and proposing education and training strategies to overcome such challenges
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation
No full textInternational audienceThe aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) and initial acidity (through the inoculation rate) of the cultures were carried out and compared to an original kombucha consortium and a synthetic consortium assembled from yeasts and bacteria isolated from the original culture. Output parameters monitored were microbial populations, biofilm weight, key physico-chemical parameters and metabolites. Results highlighted the existence of phases in microbial dynamics as backslopping cycles progressed. The transitions between phases occurred faster for the synthetic consortium compared to the original kombucha. This led to microbial dynamics and fermentative kinetics that were reproducible over several cycles but that could also deviate and shift abruptly to different behaviors. These changes were mainly induced by an increase in the Saccharomyces cerevisiae population, associated with an intensification of sucrose hydrolysis, sugar consumption and an increase in ethanol content, without any significant acceleration in the rate of acidification. The study suggests that the reproducibility of kombucha fermentations relies on high biodiversity to slow down the modulations of microbial dynamics induced by the sustained rhythm of backslopping cycles
“If I say sustainable diet”: What are French consumers’ social representations ?
No full textInternational audienceThe adoption of sustainable diets is essential to maintain our planet’s ecosystem and the well-being of its inhabitants. Scientists characterize sustainable diets by four essential dimensions: respectful of the environment, of good nutritional quality, culturally acceptable, and economically fair. The ‘sustainable diet’ concept, however, can be challenging for consumers to understand. They might partially understand the concept or have representations of the concept that are not shared between individuals, which could result in difficulty putting the recommendations into practice. Our study investigated French consumers’ social representations of sustainable diets, aiming more particularly to show if groups with different levels of education might have different representations. A free word association task was carried out by 273 participants aged between 20 and 60 years. Our results revealed common associations among the participants, including concepts such as ecology, health, environment, and locality. Sociocultural and economic dimensions were rarely mentioned, unlike the predominant environmental dimension. Segmentation analysis by education level revealed that participants in the higher education group had more multidimensional social representations. These results show that the ‘sustainable diet’ concept is not fully shared by French consumers. Clarifying the definition should improve consumer understanding, thus promoting the adoption of sustainable diet practices by all
Les sols viticoles face au changement climatique
No full textLe Jury international des Prix de l’OIV a décerné à la publication "Vigne, Vin et Changement Climatique" le Prix 2024 dans la catégorie "Viticulture durable"International audienc
Effect of plastic film and hemp canvas mulching on soil properties, microbial diversity and lettuce yield
No full textInternational audienceAims :Plastic films efficiently control weed development in agriculture but may have environmental impacts, including alterations of the soil functioning and its microbiota. Canvases made of plant fibres are promising biodegradable alternatives showing uniform soil covering like plastic films, unlike straw mulching which is often laid unevenly on the ground. Hemp is particularly interesting for its resistance and possible effects on the soil microbiota. We tested the effect of several mulches differing in their biodegradability and homogeneity (uniform/uneven soil covering) on soil functioning and crop yield.Methods :In greenhouse, we assessed the effects of different mulching on lettuce yields, soil properties (temperature, moisture, enzymatic activities) and the soil microbiota. We cropped lettuces either on bare soil (control), a homogeneous non-biodegradable mulch (plastic film), a biodegradable heterogeneous mulch (hemp straw) and a biodegradable and homogenous mulch (hemp canvas).Results :Plastic film increased soil temperature, decreased most enzymatic activities, and altered the soil microbiota composition. The hemp canvas decreased fungal diversity, while increasing soil moisture, laccase activity, and the abundance of specific Ascomycota, Proteobacteria and Actinobacteria taxa. Plastic and hemp canvas gave similar lettuce yields.Conclusions :Mulching with plastic films and hemp canvases changed soil functioning (C cycle enzymatic activities) and the soil microbiota. Although similar lettuce yields were obtained, effects of the plastic film were likely mediated by the increased soil temperature and accelerated organic matter degradation, while effects of the hemp canvas resulted from increased soil moisture and recalcitrant matter degradation, combined with the stimulation of potentially beneficial soil microorganisms
Comment les conditions de stockage influencent-t-elles les transferts d’oxygène lors de la conservation du vin en bouteille ?
No full textNational audienc
L’interface goulot / bouchon : un paramètre clé du vieillissement du vin en bouteille.
No full textNational audienceUne étude sur l'évolution des transferts d'oxygène à travers des bouchons micro-agglomérés a été réalisée sur une période de 24 mois dans des conditions de stockage contrôlées (Chanut et al., 2023a). Ce travail montre que l'interface verre/bouchon peut représenter une voie d'entrée majeure de l'oxygène dans les bouteilles de vin. La position de stockage de la bouteille, conservée horizontalement ou verticalement, n’a pas d’incidence sur les transferts d’oxygène à 20 °C. Toutefois, une température de stockage élevée augmente fortement le transfert d'oxygène à l'interface entre le bouchon et le goulot de la bouteille
BIOTECH’INNOV : UNE PLATEFORME DEDIEE AU SCALING UP ET À LA CONCEPTION DE BIOPROCEDES
No full textInternational audienceHistory and objectives: The structure was created thanks to the work of Henry Blachère then Alain Durand, at the end of the 1980s in the form of a biotechnology pre-development station (PPB).The unit was later headed by Joëlle Deconinck and has today evolved under the name Biotech’innov. Historically, the platform provided support to researchers and industrialists for the optimization offermentation processes in solid and liquid environments, for scaling up to the pre-industrial stage, for the production of microorganisms, biomolecules and fermented ingredients. These skills are based onthe ability to design innovative fermenters, including at the pre-industrial stage. Today with the move of the unit to the SAYENS agri-food hall, the study capacities of operations upstream and downstreamof fermentations are reinforced and give Biotech'innov unique combination possibilities in terms of process study.Historique et objectifs : La structure a été crée grâce aux travaux d’Henry Blachère puis d’Alain Durand, à la fin des années 1980 sous la forme d’une station de pré-développementbiotechnologique (PPB). L’unité a été dirigée ensuite par Joëlle Deconinck et a aujourd’hui évolué sous l’appellation Biotech’innov. Historiquement, la plateforme offrait un appui aux chercheurs etindustriels pour l’optimisation de procédés de fermentation en milieu solide et liquide, pour la montée en échelle jusqu’au stade préindustriel, pour la production de microorganismes, de biomolécules etd’ingrédients fermentés. Ces compétences s’appuient sur la capacité à concevoir des fermenteurs innovants y compris au stade préindustriel. Aujourd’hui avec le déménagement de l’unité dans la halleagroalimentaire de SAYENS, les capacités d’étude des opérations amont et aval aux fermentations sont renforcées et donnent à Biotech’innov des possibilités de combinaison uniques en matière d’étudede process
The bottleneck/cork interface: a key parameter for wine aging in bottle.
No full textInternational audienc
Conception des curricula dans les formations professionnelles secondaires
No full textInternational audienceHow are learning aims and training conditions defined in secondary vocational training in France? Then, how are these prescriptions used by teachers to design concrete training situations in vocational schools (lycées professionnels)? This paper attempts to provide some answers to these questions based on a number of research studies in didactics and sociology. The first part is devoted to studies of social practices contributing to the creation of the reference frameworks for vocational diplomas. These documents give an idea of the prescribed dimension of curricula and the tensions or contradictions inside them. The second section provides an overview of research into training situations set up by teachers in schools (real curricula).Comment sont définis les objectifs et contenus de formation et leurs modalités de transmission dans les formations professionnelles secondaires ? Par la suite, comment ces prescriptions sont-elles utilisées par les enseignants pour concevoir des situations concrètes de formation dans les établissements (lycées professionnels) ? Cet article propose d’éclairer le lecteur sur ces questions à partir de quelques recherches menées dans des perspectives didactiques et sociologiques. Une première partie est consacrée à des études qui se sont penchées sur les pratiques d’élaboration des référentiels de diplômes professionnels. Ces documents donnent une idée de la dimension prescrite des curricula et des tensions ou contradictions qui les traversent. La seconde propose un aperçu de recherches portant sur les situations de formation mises en place par les enseignants dans les établissements (curricula réels)