{"id":5348,"date":"2022-02-15T11:26:09","date_gmt":"2022-02-15T10:26:09","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5348"},"modified":"2022-02-15T11:26:11","modified_gmt":"2022-02-15T10:26:11","slug":"food-africa-le-nouveau-projet-de-lisara-met-a-lhonneur-lagriculture-et-lalimentation-en-afrique","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=5348","title":{"rendered":"Food Africa : le nouveau projet de l\u2019Isara met \u00e0 l\u2019honneur l\u2019agriculture et l\u2019alimentation en Afrique"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Pre\u0301sentation-FOOD-AFRICA-ISARA-partenaires-1.jpg\" alt=\"\" class=\"wp-image-5349\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Pre\u0301sentation-FOOD-AFRICA-ISARA-partenaires-1.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Pre\u0301sentation-FOOD-AFRICA-ISARA-partenaires-1-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/02\/Pre\u0301sentation-FOOD-AFRICA-ISARA-partenaires-1-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Dans le cadre de son d\u00e9veloppement \u00e0 l\u2019international, l\u2019\u00e9cole sup\u00e9rieure Isara (Lyon, France) a fait de l\u2019Afrique une zone prioritaire : l\u2019agriculture et l\u2019alimentation sont au c\u0153ur des enjeux de d\u00e9veloppement du continent et l\u2019Isara, \u00e0 travers ses \u00e9l\u00e8ves-ing\u00e9nieurs originaires d\u2019Afrique notamment, a un r\u00f4le important \u00e0 jouer. C\u2019est dans cet esprit que l\u2019\u00e9tablissement a imagin\u00e9 le projet Food Africa. L\u2019objectif est de favoriser l\u2019employabilit\u00e9 dans les secteurs agricole et agroalimentaire en Afrique.<\/p>\n\n\n\n<p>Food Africa repose sur 3 axes : employabilit\u00e9, formation et recrutement. D\u2019un c\u00f4t\u00e9, le projet compte travailler avec les professionnels investis ou souhaitant investir en Afrique pour identifier les comp\u00e9tences recherch\u00e9es. D\u2019un autre c\u00f4t\u00e9, il co-construira avec ses partenaires acad\u00e9miques une offre de formation (en local et en France) r\u00e9pondant aux attentes des professionnels. En outre, Food Africa compte identifier, s\u00e9lectionner et accompagner des \u00e9tudiants ayant les pr\u00e9-requis d\u00e9finis par les partenaires professionnels et acad\u00e9miques.<\/p>\n\n\n\n<p>Food Africa est d\u00e9j\u00e0 soutenu par la r\u00e9gion Auvergne-Rh\u00f4ne-Alpes et l\u2019\u00c9cole des hautes \u00e9tudes de biotechnologie et de sant\u00e9 priv\u00e9e (EHEB) \u00e0 Casablanca. Il permettra \u00e0 horizon 2023 la constitution d\u2019une offre de formation(s) r\u00e9pondant aux besoins et exigences des partenaires professionnels de l\u2019Isara sur le continent africain.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre de son d\u00e9veloppement \u00e0 l\u2019international, l\u2019\u00e9cole sup\u00e9rieure Isara (Lyon, France) a fait de l\u2019Afrique une zone prioritaire : l\u2019agriculture et l\u2019alimentation sont au c\u0153ur des enjeux de d\u00e9veloppement du continent et l\u2019Isara, \u00e0 travers ses \u00e9l\u00e8ves-ing\u00e9nieurs originaires d\u2019Afrique notamment, a un r\u00f4le important \u00e0 jouer. C\u2019est dans cet esprit que l\u2019\u00e9tablissement a &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5349,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-5348","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5348"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5348\/revisions"}],"predecessor-version":[{"id":5350,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5348\/revisions\/5350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5349"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}