{"id":1369,"date":"2020-04-01T12:35:56","date_gmt":"2020-04-01T11:35:56","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=1369"},"modified":"2020-04-01T12:36:00","modified_gmt":"2020-04-01T11:36:00","slug":"confine-profitez-en-pour-vous-former-avec-le-mooc-gratuit-de-lactia","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=1369","title":{"rendered":"Confin\u00e9 ? Profitez-en pour vous former avec le MOOC gratuit de l\u2019ACTIA !"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/ACTIA.png\" alt=\"\" class=\"wp-image-1357\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/ACTIA.png 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/ACTIA-300x169.png 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2020\/04\/ACTIA-768x432.png 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Depuis le 30 mars, l\u2019ACTIA (r\u00e9seau fran\u00e7ais des instituts techniques agroalimentaires), propose son MOOC gratuit et interactif&nbsp;\u00ab\u202fQualit\u00e9&nbsp;des aliments\u202f\u00bb. Cette formation permet d\u2019appr\u00e9hender&nbsp;les qualit\u00e9s microbiologiques, nutritionnelles, sensorielles et environnementales d&#8217;un aliment et la&nbsp;mani\u00e8re&nbsp;dont elles interagissent.&nbsp;<\/p>\n\n\n\n<p>Ce parcours de formation en 4 semaines se compose de vid\u00e9os, d\u2019activit\u00e9s en ligne (quiz, sondages\u2026) et d\u2019un forum pour&nbsp;\u00e9changer avec les experts et la communaut\u00e9&nbsp;d\u2019apprenants. Des ressources p\u00e9dagogiques d\u2019approfondissement sont&nbsp;\u00e9galement mises&nbsp;\u00e0&nbsp;disposition.&nbsp;<\/p>\n\n\n\n<p>Le MOOC s\u2019adresse aux :&nbsp;<\/p>\n\n\n\n<p>&#8211; Ing\u00e9nieurs&nbsp;et techniciens travaillant en entreprise dans les secteurs agroalimentaire ou connexes, et souhaitant&nbsp;\u00e9voluer vers d\u2019autres&nbsp;fonctions, r\u00e9actualiser leurs connaissances techniques ou encore avoir une vision plus&nbsp;compl\u00e8te&nbsp;des qualit\u00e9s d\u2019un&nbsp;aliment.&nbsp;&nbsp;<\/p>\n\n\n\n<p>&#8211;&nbsp;\u00c9tudiants en agroalimentaire souhaitant compl\u00e9ter leur formation par une vision technique tr\u00e8s&nbsp;appliqu\u00e9e.&nbsp;<\/p>\n\n\n\n<p>&#8211; Personnes en reconversion professionnelle souhaitant acqu\u00e9rir des connaissances pour travailler dans le domaine agroalimentaire.&nbsp;<\/p>\n\n\n\n<p>&#8211; Personnes souhaitant lancer leur entreprise dans le secteur agroalimentaire et acqu\u00e9rir des connaissances techniques.&nbsp;&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis le 30 mars, l\u2019ACTIA (r\u00e9seau fran\u00e7ais des instituts techniques agroalimentaires), propose son MOOC gratuit et interactif&nbsp;\u00ab\u202fQualit\u00e9&nbsp;des aliments\u202f\u00bb. Cette formation permet d\u2019appr\u00e9hender&nbsp;les qualit\u00e9s microbiologiques, nutritionnelles, sensorielles et environnementales d&#8217;un aliment et la&nbsp;mani\u00e8re&nbsp;dont elles interagissent.&nbsp; Ce parcours de formation en 4 semaines se compose de vid\u00e9os, d\u2019activit\u00e9s en ligne (quiz, sondages\u2026) et d\u2019un forum pour&nbsp;\u00e9changer avec &hellip;<\/p>\n","protected":false},"author":1,"featured_media":1357,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-1369","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1369"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1369\/revisions"}],"predecessor-version":[{"id":1370,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/1369\/revisions\/1370"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/1357"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}