{"id":61469,"date":"2022-11-14T16:09:38","date_gmt":"2022-11-14T15:09:38","guid":{"rendered":"https:\/\/www.helha.be\/?p=61469"},"modified":"2022-11-16T09:07:46","modified_gmt":"2022-11-16T08:07:46","slug":"nous-avons-tous-plein-de-biochimie-chez-nous","status":"publish","type":"post","link":"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/","title":{"rendered":"Une journ\u00e9e d&rsquo;\u00e9tude autour du sucre et de la fermentation"},"content":{"rendered":"<div class=\"xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a\"><\/div>\n<div class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a\"><\/div>\n<div class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a\">\n<p><span style=\"color: #009794;\">Les ing\u00e9nieurs biochimistes s&rsquo;int\u00e9ressent \u00e0 la chimie du vivant. En d&rsquo;autres termes, ce qui est p\u00e9rissable (alimentaire, cosm\u00e9tique, m\u00e9dicament, etc), les \u00e9l\u00e9ments qui vivent et donc qui meurent, les produits munis d&rsquo;une date de p\u00e9remption. Nous avons donc tous plein de biochimie chez nous !<\/span><\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<blockquote><p><strong><span style=\"color: #333333;\">Gr\u00e2ce aux journ\u00e9es d&rsquo;\u00e9tudes, les \u00e9tudiants vont au-del\u00e0 des notions d\u00e9velopp\u00e9es en cours.<\/span><\/strong><\/p><\/blockquote>\n<p>Retour sur cette journ\u00e9e avec les Master 2 ing\u00e9nieur\u00b7es industriel\u00b7les biochimistes :<\/p>\n<ul>\n<li>Les \u00e9tudiant\u00b7es ont assist\u00e9 \u00e0 la journ\u00e9e d&rsquo;\u00e9tude de l&rsquo;<strong>Association Royale des Fermenteurs Belges<\/strong> o\u00f9 ils\/elles ont approfondi et actualis\u00e9 leurs connaissances du monde brassicole.<\/li>\n<li>Ils\/elles sont ensuite all\u00e9\u00b7es \u00e0 la d\u00e9couverte du <strong>proc\u00e9d\u00e9 de fabrication du sucre chez Iscal Sugar<\/strong> gr\u00e2ce \u00e0 une co-organisation avec la FEVIA et Alimento.<\/li>\n<\/ul>\n<div style=\"width: 100%;\">\n<div style=\"position: relative; padding-bottom: 69.23%; padding-top: 0; height: 0;\"><iframe style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" title=\"Slide biochimie visite brasserie\" src=\"https:\/\/view.genial.ly\/63734e8ccf3855001768d0a9\" width=\"650\" height=\"450\" frameborder=\"0\" scrolling=\"yes\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Plus d&rsquo;infos sur <a href=\"https:\/\/www.helha.be\/icarre\/?fbclid=IwAR0mMTdeCKVmdf8_MwGupGlZIJNVmLLAEbr0M3gagwlcnZ3H7C5vSC5sg-U\">nos cursus d&rsquo;ing\u00e9nieurs ici. <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les ing\u00e9nieurs biochimistes s&rsquo;int\u00e9ressent \u00e0 la chimie du vivant. En d&rsquo;autres termes, ce qui est p\u00e9rissable (alimentaire, cosm\u00e9tique, m\u00e9dicament, etc), les \u00e9l\u00e9ments qui vivent et donc qui meurent, les produits munis d&rsquo;une date de p\u00e9remption. Nous avons donc tous plein de biochimie chez nous ! &nbsp; Gr\u00e2ce aux journ\u00e9es d&rsquo;\u00e9tudes, les \u00e9tudiants vont au-del\u00e0 des [&hellip;]<\/p>\n","protected":false},"author":66,"featured_media":61478,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,11],"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 d&#039;\u00e9tude autour du sucre et de la fermentation - 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\/nous-avons-tous-plein-de-biochimie-chez-nous\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une journ\u00e9e d&#039;\u00e9tude autour du sucre et de la fermentation - HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut\" \/>\n<meta property=\"og:description\" content=\"Les ing\u00e9nieurs biochimistes s&rsquo;int\u00e9ressent \u00e0 la chimie du vivant. En d&rsquo;autres termes, ce qui est p\u00e9rissable (alimentaire, cosm\u00e9tique, m\u00e9dicament, etc), les \u00e9l\u00e9ments qui vivent et donc qui meurent, les produits munis d&rsquo;une date de p\u00e9remption. Nous avons donc tous plein de biochimie chez nous ! &nbsp; Gr\u00e2ce aux journ\u00e9es d&rsquo;\u00e9tudes, les \u00e9tudiants vont au-del\u00e0 des [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/\" \/>\n<meta property=\"og:site_name\" content=\"HELHa -\u00a0Haute \u00c9cole Louvain en Hainaut\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/helha.be\" \/>\n<meta property=\"article:published_time\" content=\"2022-11-14T15:09:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-11-16T08:07:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.helha.be\/app\/uploads\/2022\/11\/IMG_7651-copie-1024x768.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"768\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Elodie ABSIL\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@helhabe\" \/>\n<meta name=\"twitter:site\" content=\"@helhabe\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Elodie ABSIL\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture est.\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/\"},\"author\":{\"name\":\"Elodie ABSIL\",\"@id\":\"https:\/\/www.helha.be\/#\/schema\/person\/376ec6fe5f6c4dfdf791056a057d4612\"},\"headline\":\"Une journ\u00e9e d&rsquo;\u00e9tude autour du sucre et de la fermentation\",\"datePublished\":\"2022-11-14T15:09:38+00:00\",\"dateModified\":\"2022-11-16T08:07:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/\"},\"wordCount\":160,\"publisher\":{\"@id\":\"https:\/\/www.helha.be\/#organization\"},\"articleSection\":[\"HELHa\",\"Sciences et Technologies\"],\"inLanguage\":\"fr-BE\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/\",\"url\":\"https:\/\/www.helha.be\/nous-avons-tous-plein-de-biochimie-chez-nous\/\",\"name\":\"Une journ\u00e9e d'\u00e9tude autour du sucre et de la fermentation - 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