{"id":7166,"date":"2023-02-14T14:19:47","date_gmt":"2023-02-14T13:19:47","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7166"},"modified":"2023-02-14T17:10:33","modified_gmt":"2023-02-14T16:10:33","slug":"am3d-organisation-dun-evenement-technique-sur-les-risques-des-nuisibles-dans-les-industries-manufacturieres-le-28-fevrier-2023-a-tanger","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7166","title":{"rendered":"AM3D : organisation d\u2019un \u00e9v\u00e9nement technique sur les risques des nuisibles dans les industries manufacturi\u00e8res le 28 f\u00e9vrier 2023 \u00e0 Tanger"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"675\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/AM3D.jpg\" alt=\"\" class=\"wp-image-7167\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/AM3D.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/AM3D-300x203.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/AM3D-768x518.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/02\/AM3D-110x75.jpg 110w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>L\u2019Association marocaine des professionnels de la d\u00e9ratisation, d\u00e9sinsectisation et d\u00e9reptilisation (AM3D) organise le 28 f\u00e9vrier 2023 \u00e0 la Chambre de Commerce, d\u2019Industrie et de Service de Tanger, un \u00e9v\u00e8nement technique sous le th\u00e8me \u00ab Les risques des nuisibles sur les industries manufacturi\u00e8res : comprendre et g\u00e9rer le risque nuisible \u00bb.<\/p>\n\n\n\n<p>Lors de cet \u00e9v\u00e9nement, plusieurs experts dans le domaine interviendront afin de mettre en lumi\u00e8re l\u2019ensemble des aspects \u00e0 maitriser en ce qui concerne les risques des nuisibles sur les industries manufacturi\u00e8res. Il s\u2019agit notamment de Abdelkarim Alghourfi, pr\u00e9sident fondateur de l\u2019AM3D qui donnera une pr\u00e9sentation avec pour sujet : \u00ab challenger le prestataire anti-nuisibles en environnements sensibles : conseils aux industriels \u00bb, ou encore Jorge Galvan, directeur g\u00e9n\u00e9ral de l\u2019ANECPLA (association repr\u00e9sentative des acteurs 3d en Espagne).<\/p>\n\n\n\n<p>Pour les personnes souhaitant assister \u00e0 l\u2019\u00e9v\u00e9nement, il est possible de s\u2019y inscrire via le lien suivant&nbsp;: <a href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSdzcDRxyB2k0R5zSjysOuAZ4HDLZv2mZAdRgB2KR58rH_fH-g\/viewform\" target=\"_blank\" rel=\"noopener\" title=\"\">https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSdzcDRxyB2k0R5zSjysOuAZ4HDLZv2mZAdRgB2KR58rH_fH-g\/viewform<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Association marocaine des professionnels de la d\u00e9ratisation, d\u00e9sinsectisation et d\u00e9reptilisation (AM3D) organise le 28 f\u00e9vrier 2023 \u00e0 la Chambre de Commerce, d\u2019Industrie et de Service de Tanger, un \u00e9v\u00e8nement technique sous le th\u00e8me \u00ab Les risques des nuisibles sur les industries manufacturi\u00e8res : comprendre et g\u00e9rer le risque nuisible \u00bb. Lors de cet \u00e9v\u00e9nement, plusieurs &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7167,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-7166","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\/7166","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=7166"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7166\/revisions"}],"predecessor-version":[{"id":7179,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7166\/revisions\/7179"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7167"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}