{"id":6036,"date":"2022-06-14T11:21:02","date_gmt":"2022-06-14T10:21:02","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=6036"},"modified":"2022-06-14T11:21:05","modified_gmt":"2022-06-14T10:21:05","slug":"ista-ain-jemaa-bientot-une-halle-technologique-pour-lindustrie-agroalimentaire","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=6036","title":{"rendered":"ISTA Ain Jemaa : bient\u00f4t une halle technologique pour l\u2019industrie agroalimentaire"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"643\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/PHOTO-2022-06-07-16-45-45.jpg\" alt=\"\" class=\"wp-image-6037\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/PHOTO-2022-06-07-16-45-45.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/PHOTO-2022-06-07-16-45-45-300x193.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2022\/06\/PHOTO-2022-06-07-16-45-45-768x494.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Cr\u00e9\u00e9 en novembre 2018, l\u2019Institut des techniciens sp\u00e9cialis\u00e9s en agriculture (ISTA) d\u2019Ain Jemaa, situ\u00e9 \u00e0 Nouaceur, Casablanca, sera dot\u00e9 tr\u00e8s prochainement d\u2019une nouvelle infrastructure : une halle technologique, baptis\u00e9e Foodpole, v\u00e9ritable usine p\u00e9dagogique pour les industries agroalimentaires, laiti\u00e8res et cosm\u00e9tiques.<\/p>\n\n\n\n<p>Les travaux d\u2019am\u00e9nagement d\u2019une ancienne \u00e9table, d\u2019une superficie de 1 000 m2, sont bien avanc\u00e9s. L\u2019investissement total se monte \u00e0 9,4 millions DH, dont 6,9 MDH d\u00e9di\u00e9s \u00e0 l\u2019acquisition d\u2019\u00e9quipements de laboratoire et de process.<\/p>\n\n\n\n<p>Le Foodpole Casablanca sera dot\u00e9 de 3 laboratoires (physico-chimique, microbiologique et analyses sensiorielles), d\u2019un atelier lait et produits laitiers et d\u2019un atelier produits d\u2019origine v\u00e9g\u00e9tale (y compris produits agro-cosm\u00e9tiques).<\/p>\n\n\n\n<p>La mission du Foodpole est multiple. Les \u00e9tudiants de l\u2019ISTA pourront y r\u00e9aliser des travaux pratiques. Les professionnels assisteront \u00e0 des formations pointues sur les techniques de transformation des produits d\u2019origine animale et v\u00e9g\u00e9tale. Des essais de d\u00e9monstration, des analyses de laboratoire ou encore des services de d\u00e9veloppement de nouveaux produits alimentaires seront propos\u00e9s aux entreprises.<\/p>\n\n\n\n<p>Selon Yassine Wakil, directeur du Foodpole Casablanca, cette halle d\u00e9di\u00e9e \u00e0 la formation, \u00e0 la R&amp;D et \u00e0 l\u2019innovation devrait \u00eatre op\u00e9rationnelle \u00e0 partir de septembre-octobre 2022.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cr\u00e9\u00e9 en novembre 2018, l\u2019Institut des techniciens sp\u00e9cialis\u00e9s en agriculture (ISTA) d\u2019Ain Jemaa, situ\u00e9 \u00e0 Nouaceur, Casablanca, sera dot\u00e9 tr\u00e8s prochainement d\u2019une nouvelle infrastructure : une halle technologique, baptis\u00e9e Foodpole, v\u00e9ritable usine p\u00e9dagogique pour les industries agroalimentaires, laiti\u00e8res et cosm\u00e9tiques. Les travaux d\u2019am\u00e9nagement d\u2019une ancienne \u00e9table, d\u2019une superficie de 1 000 m2, sont bien avanc\u00e9s. &hellip;<\/p>\n","protected":false},"author":1,"featured_media":6037,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-6036","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\/6036","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=6036"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6036\/revisions"}],"predecessor-version":[{"id":6038,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/6036\/revisions\/6038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/6037"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}