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L’agroforesterie : atouts et points de vigilance pour répondre aux défis de l’élevage bio
No full textInternational audienceIn organic agriculture, farmers’ practices are inspired by natural mechanisms that allow life to thrive. In contrast, the modernization process undergone by agriculture in developed countries since the mid-20th century disconnected animal and vegetal productions, impeding the realization of many ecosystem services, and weakening the sustainability of many farms.Agroforestry, an agroecological practice that consists in integrating trees to one or more agricultural production, shows a potential for limiting those drawbacks in animal husbandry. Indeed, the association of trees with animals generates heterogeneities at farm and landscape scales, which creates habitats for biodiversity, stimulates soil functions, and favors animal welfare and health. It also helps achieve farm economic sustainability, and improves the citizens’ and consumers’ view of animal production.Agroforestry makes the farming systems more complex, meaning that its elements become more numerous and intricate. To achieve maximal performance, these systems therefore require suitable design as well as fine tuning and management, raising the need for additional competencies and novel knowledge production.Pratique agroécologique à la fois ancestrale et d’avenir, l’agroforesterie a le potentiel pour être une alliée depoids dans le développement de l’agriculture biologique. En effet, les animaux ont beaucoup à gagner à évoluer à l’ombre des arbres, et à en consommer les feuilles et les fruits. Réciproquement, les arbres peuvent bénéficier de la présence animale. Néanmoins, certaines adaptations peuvent être nécessaires, et la complexification des systèmes agricoles soulève de nouveaux défis
Eco-Friendly Straws: A Fusion of Soy Protein Isolate and Cassava Starch Coated with Beeswax and Shellac Wax
No full textInternational audienceThis research aimed to produce eco-friendly straws using soy protein isolate (SPI) and cassava starch (CS) at different ratios by the extrusion technique and by coating with beeswax and shellac wax. Three straw formulations (F) (F1: 24.39% SPI–24.39% CS; F2: 19.51% SPI–29.37% CS; and F3: 14.63% SPI–34.15% CS) were prepared, incorporating glycerol (14.6% w/w) and water (36.6% w/w). After extrusion and drying at 80 °C for 20 h, visual assessment favored F2 straws due to smoother surfaces, the absence of particles, and enhanced straightness. For the physical property test, the straws were softened in pH buffer solutions for 5 min. To simulate practical application, mechanical bending strength was studied under different relative humidity (RH) settings. Water absorption reduced the strength as RH increased. F2 straws outperformed other formulations in bending strength at 54% RH. For hydrophobic coatings, F2 was chosen. Beeswax- and shellac wax-coated straws displayed negligible water absorption and sustained their integrity for over 6 h compared to uncoated straws. This study shows that extrusion and natural coatings may make sustainable straws from SPI and CS. These efforts help meet the growing demand for eco-friendly plastic alternatives, opening up new options for single-use straws
Smart bilayer film: Quality monitoring for freshness of fish and minced pork delights
No full textInternational audienceGlobal concern over food spoilage and the pressing need for efficient spoilage detection methods have far-reaching implications for the well-being of millions of people worldwide. So, the emergence of systems capable of providing early detection and visible evidence of food spoilage has gained recognition as an essential tool in the fight against food spoilage. A smart bilayer label (SBL) was developed, which exhibits distinctive qualities, encompassing robust antioxidant and antimicrobial characteristics, responsive color alteration triggered by minor pH fluctuations, and the capability to exhibit color changes upon exposure to acetic acid and ammonia gas. The SBL shows robustness regarding mechanical, thermal, and barrier properties, including water and oxygen resistance and overall hydrophilicity. The ability of SBL to detect the freshness of fresh fish and minced pork at 6 °C was determined. Over time, for both fish and pork, an increase in pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC) were detected. Notably, SBL changed to green on days 8 and 10 for fish and minced pork, respectively, corresponding to pH ranges of 7, indicating spoilage. This study validates the SBL as an effective freshness indicator, with a color change discernible to the naked eye (ΔE > 12), and highlights its potential for monitoring the quality of protein-rich products. Strong positive correlations between pH, TVB-N, TVC, and storage time underscore their interdependence (P < 0.01). The SBL’s ΔE positively correlates with pH, TVB-N, and TVC, affirming its effectiveness as a visual freshness indicator. These insights advance our understanding of the evolution of meat quality and endorse the SBL's role in real-time monitoring and enhancing meat industry practices
Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics
No full textInternational audienceThe current study investigated the impact of Saccharomyces cerevisiae fermentation on apricot kernel oil extraction and the resulting quality characteristics of the oil. The seed kernels underwent physicochemical and antioxidant studies after being separated, gelatinized, and fermented. The results revealed 43.6 % of oil yield by fermentation. The extracted oil had a lower acid value (3.74 mg KOH/g), and peroxide value (4.25 meq/kg). The investigation of additional oil properties was included, like iodine value (100.26 mg KOH/g), saponification value (190.5 mg KOH/g), specific gravity (0.919), viscosity (4.62), moisture content (0.592 %), and refractive index (1.4836), which signifies optimum physicochemical parameters of oil. As per the FTIR data, some distinct functional groups like C-H stretch and Cdouble bondO, Cdouble bondC, CH3, OH, and R-O-R esters were found in the extracted oil. The oil's fatty acid composition, with 50.47 % saturated, 22.23 % mono-unsaturated, and 35.13 % polyunsaturated fatty acids, enhances stability, oxidative resistance, and nutritional value, justifying its favorable physicochemical properties. The DPPH radical scavenging activity of the oil showed to have good antioxidant activity. Metabolic modeling of S. cerevisiae provided information about compounds received after fermentation. Hence, it can be concluded that fermentation is a suitable approach to extract apricot seed kernel oil with beneficial properties
Crise sanitaire et nouvelles orientations de l’activité des enseignant·es-chercheur·es en question dans l’enseignement supérieur agricole
No full textInternational audienceThis article looks at the traces left by the experience of the health crisis on the orientation of the activity of teacher-researchers in the post-Covid era. It is based on an exploratory and comprehensive survey, using semi-structured interviews to examine the teaching aspect of the work of 18 teacher-researchers working in engineering and veterinary schools in higher agricultural education. The activity of the people interviewed and its evolution, in the light of successive changes in their working conditions, are explored within the framework of work analysis in professional didactics. The results show the role played by this evolution in the work situation in redefining teaching goals and taking into account new properties of the situation. This renewed relationship with the work situation goes hand in hand with a renewed relationship with the profession, which can be sketched out by analysing motivations. For some teacher-researchers, the past period has been an opportunity to re-examine the part played by teaching in their mission, giving a new direction to their career path.Cet article s’intéresse aux traces laissées par le vécu de la crise sanitaire sur l’orientation de l’activité d’enseignant·es-chercheur·es à l’ère post-Covid. Il s’appuie sur une enquête exploratoire et compréhensive questionnant principalement, par entretiens semi-directifs, la part enseignante du métier de 18 enseignant·es-chercheur·es exerçant au sein des écoles d’ingénieurs et vétérinaires de l’enseignement supérieur agricole. L’activité des enquêté·es et son développement, suivant les évolutions successives des conditions de travail, sont explorés avec le cadre de l’analyse du travail en didactique professionnelle. Les résultats montrent le rôle joué par cette situation de travail en mouvement dans la redéfinition des buts d’enseignement et la prise en compte de nouvelles propriétés de la situation. Ce rapport renouvelé à la situation de travail se double d’un rapport renouvelé au métier que l’analyse des motifs permet d’esquisser. La période écoulée a ainsi constitué pour certain·es enseignant·es-chercheur·es une opportunité de réinterroger la part prise par l’enseignement dans la conduite de leur mission, conférant une orientation nouvelle à leur parcours professionnel
L’enseignement agricole français engagé dans les plans « Enseigner à produire autrement » pour former à la transition (agro)écologique
No full textInternational audienceL’enseignement agricole français se transforme pour répondre aux enjeux de la transition agroécologique. Les plans « Enseigner à produire autrement » mobilisent référentiels, équipes, exploitations et territoires. Ils développent des pédagogies actives, interdisciplinaires et citoyennes, soutenues par un réseau de référents, afin de former à des transitions sociotechniques durables
[Chapitre 3.] Les ajustements dans les métiers adressés à autrui : une notion clé dans le travail de la relation
No full textCet ouvrage rassemble une partie des actes du colloque TRESSE - La Recherche en Travail Social et Santé dans les Sciences de l'Éducation, du 30 juin au 2 juillet 2021.International audienceDans le cadre du colloque TRESSE – la Recherche en Travail Social et Santé dans les Sciences de l’Éducation – nous avons coordonné un symposium sur les activités d’ajustements dans les métiers adressés à autrui (Piot, 2009), encore appelés métiers de la relation ou de l’interaction humaine, en particulier dans le domaine du soin et de la santé. Les travaux récents en sciences de l’éducation et de la formation sur les activités d’ajustement, plutôt orientés sur l’activité enseignante (Bucheton, 2020 ; Saillot, 2020) nous ont permis d’émettre l’hypothèse que la notion d’ajustement pourrait être un vecteur d’intelligibilité pour mieux comprendre les compétences professionnelles qui fondent le travail de la relation, problématique centrale de ce colloque. La notion d’ajustement pourrait ainsi permettre d’analyser certaines activités liées au travail de la relation, dans l’enseignement, l’éducation, la formation, le travail social, le soin ou la santé. Le colloque TRESSE nous a donné l’opportunité scientifique de discuter la portée heuristique de cette notion pour mieux comprendre le travail de la relation qu’il s’agisse de la relation du professionnel avec d’autres professionnels ou encore avec les « bénéficiaires » de son activité (tantôt désignés par les termes « usagers », « patients »). Nous avons situé la problématique de notre symposium dans l’un des axes du colloque qui vise à mieux comprendre comment se déploient certaines activités professionnelles liées à un travail de relation, notamment les ressorts des relations interindividuelles, avec les autres professionnels et/ou les publics, qui nécessitent des ajustements…1) L’heuristique de la notion d’ajustement pour appréhender le travail de la relation2) Comment les contributions ont appréhendé la question des ajustements dans le travail de la relationConclusion : quelques points de vigilance et perspectives scientifique
Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
No full textCorresponding author: [email protected] audienceThere is an important movement in the wine industry towards the production of alternative and more sustainable wines. Natural wine (NW) is a controversial category of alternative wines, which needs to be further explored. Given the role of technical experts as opinion leaders, the present work aims to explore the attitudes of Spanish winemakers towards NW and their relationship with their overall environmental awareness. Therefore, 307 Spanish winemakers completed a questionnaire to evaluate: (1) their attitudes towards NW by scoring their agreement with 31 statements, (2) their ecological awareness by evaluating 11 items, (3) their frequency of consumption and interest towards NW, and (4) their sociodemographic profile and general information about wine production. PCA with varimax rotation calculated on 28 of the 31 statements related to their attitudes showed six independent dimensions. Further hierarchical cluster analysis calculated with the six dimensions showed five clusters of wine experts with different attitudes towards NW. Results show that there is a major negative attitude towards the flavour of NW, their ageing capacity and their quality-price ratio, but a positive one in terms of economic impact for the wine industry. Aspects related to the role of NW in tradition, social identity, ecology, health, artisanal production and economic feasibility mark differential attitudes. Interestingly, the dimension related to winemakerś attitude towards tradition, social identity, and ecology of NW was positively correlated with their overall ecological awareness and thus their life style. This paper sheds light in the understanding of the behaviour of Spanish winemakers regarding ecological transition and provides tools for policymaking regarding NW certification
Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers
No full textcorrespondence: [email protected] audienceDrinking experience has gained the attention of researchers in recent years, mainly measured in different social-leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from the influence of the enjoyment of the social factor component. The objective of this study was to understand the wine and beer drinking experience during the pandemic confinement/lockdown and its relationship with the fear of the COVID-19 disease. A total of 423 Spanish participants were interviewed online to 1) measure their alcohol consumption, 2) explore their beer and wine drinking experience, and 3) evaluate their fears linked to COVID-19. The results firstly show that the dimensions (i.e., sensory, affective and cognitive) of the wine/beer drinking experience previously reported in social-leisure environments are similar to those found in a context with limited social interaction, such as the lockdown. Secondly, the drinking experience differs across participants and is related to their frequency of wine consumption. More frequent wine consumers show a cognitive-oriented experience, while affective and/or sensory experiences are related to lower wine consumption. Thirdly, the results show that the drinking experience is driven by fear linked to COVID-19, as it is higher in more affective-driven consumers. These results highlight the importance of the role of socialisation in the wine and beer drinking experience and how different drinking experiences are related to distinct levels of fear related to COVID-19
