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S’engager dans la co-conception de module de formation en ligne : une situation potentielle de développement ?
No full textInternational audienceCette contribution s’intéresse à l’expérience vécue par différents acteurs (enseignants-chercheurs, chercheurs, ingénieurs techno-pédagogiques, professionnels) engagés dans la production de modules de formation en ligne. Plus spécifiquement, elle interroge le potentiel de développement professionnel des situations de co-conception de ces modules de formation e-learning. Elle montre que le travail du et en collectif, source d’engagement en amont du projet, offre, durant le processus de conception, des opportunités de questionnements, de décentration par la confrontation des « mondes » qu’il met en présence et soutient, par-là, le développement de nouvelles compétences professionnelles
Formaliser les conceptualisations pragmatiques de professionnels, leur diversité et leur évolution pour re‑concevoir des formations
No full textInternational audienceThe skills that are necessary to act in a dynamic environment, and with unique work configurations, are mainly developed by professionals as they experience recurring or exceptional events during working activities. Farmers wishing to valorise natural vegetation to feed their herds therefore develop specific skills relating to their interaction with living beings and things- vegetation and animals- through their experiences with diverse seasons and years. This singular characteristic makes it difficult to de-contextualise, transpose and pragmatize the different types of knowledge mobilized (scientific, technical, and experiential knowledge). Understanding and representing the activity of professionals, in order that it might be developed, is an essential step in redesigning their training. In contributing to this issue, our article aims to formalize the pragmatic conceptualizations that organize grazing management, in order to design professional training. Based on a vocational didactic approach, we modeled the conceptual structures of a sample of breeders, characterized their diversity and their dynamics, and then confronted them with the reference knowledge transferred during a training system. In this way, we identified pragmatic concepts that professionals have in common, but which are often embedded in a network of different concepts, raising singular concerns and strategies. Our analysis also allowed us to observe, among professionals, the traces and difficulties in pragmatizing the reference knowledge relayed by development agents. Based on these results, we present a pedagogical experiment and its evolution over the course of a range of trainer experiences. These results open avenues for continued reflection on the articulation of collective training with tailor-made support for the professional development of each individual.Les compétences nécessaires pour agir dans un environnement dynamique et des configurations de travail singulières se développent essentiellement au fil de l’expérience des professionnels face aux événements, récurrents ou exceptionnels, qu’ils rencontrent au cours de leur activité. Ainsi, les éleveurs cherchant à valoriser des végétations naturelles pour alimenter leurs troupeaux développent des compétences pour agir avec le vivant - végétations et animaux - en faisant l‘expérience de saisons et années variées. Cette singularité rend difficile la décontextualisation, transposition et pragmatisation des différents savoirs mobilisés (scientifiques, techniques et expérientiels). Comprendre et représenter l’activité des professionnels pour la développer est une étape incontournable pour reconcevoir des formations qui leur sont dédiées. Pour contribuer à cet enjeu, notre article vise à formaliser les conceptualisations pragmatiques qui organisent l’activité de gestion du pâturage afin de concevoir des formations. A partir d’une approche de didactique professionnelle, nous avons modélisé les structures conceptuelles d’un échantillon d’éleveurs, caractérisé leur diversité et leurs dynamiques avant de les confronter aux savoirs de référence diffusés dans un dispositif de formation. Nous avons ainsi identifié des concepts pragmatiques communs entre professionnels, mais souvent inscrits dans des réseaux de concepts différents, renvoyant à des préoccupations et à des stratégies singulières. L’enquête a également permis d’observer, chez ces professionnels, des traces et difficultés de pragmatisation des savoirs de référence diffusés par les agents de développement. Sur la base de ces résultats, nous présentons une expérimentation pédagogique et son évolution au cours des différentes expériences des formateurs. Ces résultats ouvrent des pistes pour réfléchir à l’articulation entre formation collective et accompagnement individuel pour soutenir le développement professionnel de chacun d’eux
A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process
No full textInternational audienceSheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understanding of how the composition and hygiene of the milk affect the coagulation process, with the aim of optimizing production yield. This study implemented a stochastic production frontier function to estimate the potential production of curd and efficiency using data from the four seasons of a study of 77 Manchega sheep farms. The Cobb–Douglas production frontier model was estimated using the maximum likelihood estimation method. The results showed that the content of protein, lactose, and fat exhibited increasing returns to scale, with protein content being the most significant factor for curd production. Approximately half of the inefficiency was due to factors related to the technological properties and the hygiene of the milk. The pH, curd firmness, and concentration of lactic acid bacteria improved the efficiency of coagulation, while the concentration of spores of lactate-fermenting Clostridium spp., Pseudomonas spp., staphylococci, and catalase-negative gram-positive cocci favored the inefficiency of the coagulation process. To date, this is the first study to evaluate the effect of different factors, such as microbial groups, milk composition, and technological properties, on the efficiency of the coagulation process in dairy sheep
Comment concilier nutrition et climat ? Pour la prise en compte des enjeux environnementaux dans le Programme National Nutrition Santé
No full textVoir aussi la synthèse de l'étude à cette adresse : https://sf-nutrition.fr/wp-content/uploads/2024/02/RAC-SFN_Synth%C3%A8se-%C3%A9tude_PNNS.pdfDans le contexte de l’élaboration actuelle de la Stratégie Nationale pour l’Alimentation, la Nutrition et le Climat, le Réseau Action Climat et la Société Française de Nutrition publient une étude pour proposer d’enrichir, dans la future déclinaison du Programme National Nutrition Santé (PNNS), des recommandations alimentaires prenant aussi en compte les impacts environnementaux liés à l’Alimentation, comme cela a été fait par d’autres pays.L’étude fournit des données scientifiques de modélisation proposant des recommandations alimentaires qui contribueraient à réduire fortement les émissions de gaz à effet de serre, tout en restant compatibles avec les besoins nutritionnels de la population adulte de moins de 65 ans
Citrate metabolism in lactic acid bacteria : is there a beneficial effect for Oenococcus oeni in wine?
No full textInternational audienceLactic acid bacteria (LAB) are Gram positive bacteria frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic acid. In addition, these bacteria also have the capacity to metabolize citrate, an organic acid commonly found in food products. Its fermentation leads to the production of 4-carbon compounds such as diacetyl, resulting in a buttery flavor desired in dairy products. Citrate metabolism is known to have several beneficial effects on LAB physiology. Nevertheless, a controversial effect of citrate has been described on the acid tolerance of the wine bacterium Oenococcus oeni . This observation raises questions about the effect of citrate on the capacity of O. oeni to conduct malolactic fermentation in highly acidic wines. This review aims to summarize the current understanding of citrate metabolism in LAB, with a focus on the wine bacterium O. oeni . Metabolism with the related enzymes is detailed, as are the involved genes organized in cit loci. The known systems of cit locus expression regulation are also described. Finally, the beneficial effects of citrate catabolism on LAB physiology are reported and the negative impact observed in O. oeni is discussed
Tell us how you taste wine, and we will tell you what kind of expert you are!
No full textCorresponding author: [email protected] (C. Honoré-Chedozeau).International audienceWhether “gurus”, “emperor” or “influencers”, wine consumers need references to help them choosing and buying wines. Given the diversity of possible sources (reviews from wine guides, wine merchants'recommendations or back wine label), where should they turn? Are all wine experts consensual in the way they taste wines? Do they differ depending on their domain of expertise: wine makers, sellers, or critics? This study aimed at understanding how experts apprehend wine tasting in relation to their professional objectives. A mixed design strategy combining content analysis of personal narratives of renowned wine experts with semi-structured interviews of wine professionals was used. Results confirmed that wine experts shared a common way of tasting wines, although their objectives and the way they report their wine tasting experiences differ according to their professional activities. Makers transcribe their perceptions by a list of sensory and technical-based terms focused on the absence or presence of wine defects to assess technical acceptability, Sellers are storytellers generating appeal and pleasure for consumers, and Critics write positive and metaphoric reviews to better highlight the best samples they taste. This raises new questions for the industry about the way in which wines are tasted, a routine practice that is internationally followed by wine professionals, but which may need to be renewed. Combining different data sources appeared to be a promising way to gain in-depth information in exploratory research
Can amino acids be used to inhibit germination or deplete the soil seedbank of Phelipanche ramosa (L.) Pomel?
No full textInternational audiencePhelipanche ramosa is a weed holoparasite which became a major agronomic problem for several crops in France. The yield and quality losses may be complete and lead to the abandonment of crops in the most infested fields. Chemical weed control using synthetic herbicides does not have a direct effect on this weed because the first half of its reproductive cycle occurs on the root system of its host. The aim of this study is to contribute to the definition of an integrated weed management program of P. ramosa, especially focusing on the use of the possible direct effect of amino acids on seed of broomrapes as a potential biocontrol solution. We studied a set of 14 amino acids in in vitro conditions to investigate whether some amino acids can have an inhibitory effect on the germination of the P. ramosa seeds, whether this effect may be permanent after the removal of the amino acid, and whether some amino acids can cause a high dormancy or seed mortality rate. Our main results showed (1) a strong inhibitory effect of four amino acids on the seed germination concerning arginine, lysine, phenylalanine and tryptophan, and (2) that this effect appeared temporary for arginine and lysine, but permanent for phenylalanine and tryptophan. Our study thus highlighted the interest of phenylalanine and tryptophan as they caused both high inhibition of germination and high seed mortality of P. ramosa. Based on these results, we suggest three options for the use of these amino acids that could provide concrete answers to farmers
Phytotoxic fungal secondary metabolites as herbicides
No full textInternational audienceAmong the alternatives to synthetic plant protection products, biocontrol appears as a promising method. This review reports on the diversity of fungal secondary metabolites phytotoxic to weeds and on the approach generally used to extract, characterize, identify and exploit them for weed management. The 183 phytotoxic fungal secondary metabolites discussed in this review fall into five main classes of molecules: 61 polyketides, 53 terpenoids, 36 nitrogenous metabolites, 18 phenols and phenolic acids, and 15 miscellaneous. They are mainly produced by the genera Drechslera, Fusarium and Alternaria. The phytotoxic effects, more often described by the symptoms they produce on plants than by their mode of action, range from inhibition of germination to inhibition of root and vegetative growth, including tissue and organ alterations. The biochemical characterization of fungal secondary metabolites requires expertise and tools to carry out fungal cultivation and metabolite extraction, phytotoxicity tests, purification and fractionation of the extracts, and chemical identification procedures. Phytotoxicity tests are mainly carried out under controlled laboratory conditions (not always on whole plants), while effectiveness against targeted weeds and environmental impacts must be assessed in greenhouses and open fields. These steps are necessary for the formulation of effective, environment-friendly fungal secondary metabolites-derived bioherbicides using new technologies such as nanomaterials
Learning Shelf-life Estimation of Packaged Foods in Food Engineering Programmes.
No full textInternational audienc
Reducing reliance on pesticides through redesigned crop management strategies has contrasting effects on economic performance across farm types
No full textNational audiencevoir BOA (ou https://events.institut-agro.fr/event/1/contributions/286/