{"id":5918,"date":"2022-05-24T11:58:07","date_gmt":"2022-05-24T10:58:07","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=5918"},"modified":"2022-05-24T11:58:10","modified_gmt":"2022-05-24T10:58:10","slug":"nuisibles-listav-organise-une-formation-a-casablanca","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=5918","title":{"rendered":"Nuisibles : l\u2019ISTAV organise une formation \u00e0 Casablanca"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"324\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Affiche-formation-Casablanca-.jpg\" alt=\"\" class=\"wp-image-5919\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Affiche-formation-Casablanca-.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Affiche-formation-Casablanca--300x97.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/05\/Affiche-formation-Casablanca--768x249.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>L\u2019ISTAV, Institut scientifique et technique de l\u2019animal en ville, est un organisme priv\u00e9 de formation et de conseil reconnu dans le domaine de la ma\u00eetrise des populations d\u2019animaux nuisibles ou ind\u00e9sirables avec plus de 15 ans d\u2019exp\u00e9rience. Dot\u00e9 d\u2019une \u00e9quipe pluridisciplinaire compos\u00e9e de v\u00e9ritables formateurs experts dans le domaine 3D, l\u2019ISTAV est aussi membre de l\u2019AM3D (Association marocaine des professionnels 3D) en tant qu&#8217;adh\u00e9rent formateur.<\/p>\n\n\n\n<p>En juin 2002, cet Institut propose une formation pr\u00e9sentielle sur Casablanca de 3 jours au choix, programm\u00e9s comme suit :<\/p>\n\n\n\n<p>&#8211; journ\u00e9e Blattes le 27 juin ;<\/p>\n\n\n\n<p>&#8211; journ\u00e9e Rongeurs le 28 juin ;<\/p>\n\n\n\n<p>&#8211; journ\u00e9e Pigeons le 29 juin.<\/p>\n\n\n\n<p>Cette formation, assur\u00e9e par Dr. Jean-Michel Michaux, docteur v\u00e9t\u00e9rinaire expert dans le domaine des nuisibles, peut \u00eatre suivie sur une, deux ou trois journ\u00e9es. Elle sera couronn\u00e9e par une certification \u00e0 la fin de formation, d\u00e9livr\u00e9e par ISTAV France. Chaque formation est ax\u00e9e autour des grandes lignes suivantes : probl\u00e9matique, biologie, diagnostic, traitement et m\u00e9thodes pr\u00e9ventives.<\/p>\n\n\n\n<p>Une remise est accord\u00e9e aux membres de l\u2019AM3D.<\/p>\n\n\n\n<p>Rendez-vous sur ce formulaire pour vous inscrire : <a href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSfwmgCmU-8J3mt2Kp7gxsA6E0Yq8TJ0dfzxUF_FRyQJG-HMJQ\/viewform?usp=sf_link\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSfwmgCmU-8J3mt2Kp7gxsA6E0Yq8TJ0dfzxUF_FRyQJG-HMJQ\/viewform?usp=sf_link<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019ISTAV, Institut scientifique et technique de l\u2019animal en ville, est un organisme priv\u00e9 de formation et de conseil reconnu dans le domaine de la ma\u00eetrise des populations d\u2019animaux nuisibles ou ind\u00e9sirables avec plus de 15 ans d\u2019exp\u00e9rience. Dot\u00e9 d\u2019une \u00e9quipe pluridisciplinaire compos\u00e9e de v\u00e9ritables formateurs experts dans le domaine 3D, l\u2019ISTAV est aussi membre de &hellip;<\/p>\n","protected":false},"author":1,"featured_media":5919,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-5918","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5918","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=5918"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5918\/revisions"}],"predecessor-version":[{"id":5920,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/5918\/revisions\/5920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/5919"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}