{"id":57367,"date":"2021-11-24T16:24:46","date_gmt":"2021-11-24T15:24:46","guid":{"rendered":"https:\/\/www.helha.be\/?p=57367"},"modified":"2021-11-24T16:25:26","modified_gmt":"2021-11-24T15:25:26","slug":"une-journee-de-fabrication-de-fromage","status":"publish","type":"post","link":"https:\/\/www.helha.be\/une-journee-de-fabrication-de-fromage\/","title":{"rendered":"Une journ\u00e9e de fabrication de fromage"},"content":{"rendered":"<p>Les \u00e9tudiant\u00b7e\u00b7s de <strong>3\u00e8me du bachelier en Agronomie orientation Biotechnologue en ressources alimentaires et environnementales (AIBT)<\/strong> ont exp\u00e9riment\u00e9 la fabrication de fromage ce mardi 23 novembre 2021.<\/p>\n<p>Apr\u00e8s avoir acquis les bases th\u00e9oriques, ils se sont lanc\u00e9s dans la fabrication de diverses pr\u00e9parations: la tomme fra\u00eeche, la mozzarella, la ricotta et le fromage blanc. L\u2019objectif \u00e9tait ici de connaitre les propri\u00e9t\u00e9s du lait et les param\u00e8tres de coagulation.<\/p>\n<p>La cr\u00e9ation de nouveaux aliments, la transformation des produits agricoles, leur suivi du champ \u00e0 l\u2019assiette et la gestion de la qualit\u00e9 sont des \u00e9l\u00e9ments importants de la formation Biotechnologue en ressources alimentaires et environnementales.<\/p>\n<p>&gt;&gt;&gt; A terme, les \u00e9tudiant\u00b7e\u00b7s pourront travailler dans les domaines de l\u2019industrie agro-alimentaire (brasserie, malterie, laiterie, meunerie, sucrerie, fromagerie, conserverie, production d\u2019eaux min\u00e9rales, les abattoirs, les industries de corps gras, restauration collective, catering, etc.). Mais \u00e9galement en biotechnologies ou dans les domaines environnementaux !<\/p>\n<p><span style=\"color: #009790;\">Nos \u00e9tudiant\u00b7e\u00b7s ont du talent !<\/span><\/p>\n<div style=\"width: 100%;\">\n<div style=\"position: relative; padding-bottom: 53.85%; padding-top: 0; height: 0;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" src=\"https:\/\/view.genial.ly\/619e5621132b3d0de785a844\" width=\"650\" height=\"350\" frameborder=\"0\" scrolling=\"yes\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les \u00e9tudiant\u00b7e\u00b7s de 3\u00e8me du bachelier en Agronomie orientation Biotechnologue en ressources alimentaires et environnementales (AIBT) ont exp\u00e9riment\u00e9 la fabrication de fromage ce mardi 23 novembre 2021. Apr\u00e8s avoir acquis les bases th\u00e9oriques, ils se sont lanc\u00e9s dans la fabrication de diverses pr\u00e9parations: la tomme fra\u00eeche, la mozzarella, la ricotta et le fromage blanc. L\u2019objectif [&hellip;]<\/p>\n","protected":false},"author":62,"featured_media":57368,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,1],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Une journ\u00e9e de fabrication de fromage - HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.helha.be\/une-journee-de-fabrication-de-fromage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une journ\u00e9e de fabrication de fromage - HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut\" \/>\n<meta property=\"og:description\" content=\"Les \u00e9tudiant\u00b7e\u00b7s de 3\u00e8me du bachelier en Agronomie orientation Biotechnologue en ressources alimentaires et environnementales (AIBT) ont exp\u00e9riment\u00e9 la fabrication de fromage ce mardi 23 novembre 2021. Apr\u00e8s avoir acquis les bases th\u00e9oriques, ils se sont lanc\u00e9s dans la fabrication de diverses pr\u00e9parations: la tomme fra\u00eeche, la mozzarella, la ricotta et le fromage blanc. 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