Food Quality and Safety Laboratory (LQSA)
LQSA Laboratory
Our teams
The research projects to be carried out by this team are fully in line with the objectives behind the creation of this laboratory, and with the objectives of the development program, adapting to certain specific objectives for Algeria and several other objectives of the National Development Plan. The beneficial effects of any results obtained will undoubtedly be of great interest. In addition to their contribution to the advancement of scientific knowledge in this highly useful field, the results may also have an immediate application in common practices in Algeria, for example in food production workshops, the distribution and sales chain, in the catering industry, etc. This will make a significant contribution to improving food quality and safety, and consequently to promoting product quality and public health in our country. In addition, the participation of researchers from the University of Tizi-Ouzou will consolidate a group specializing in an aspect that is so important for our region and for Algeria. Team Leader: Pr DJENANE DjamalTeam 1: Food quality and risk management
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Scientific foundations
Team Leader: Pr Amir Youcef mail: Keywords : agricultural products In Kabylia, the different varieties of pomegranate, acorns, cherries, blackberries, olives and their oils, figs, prickly pears, grapes and even melons are mostly uncharacterized and are often eaten fresh, unpackaged and unprocessed. The same applies to certain animal products, such as goat's and sheep's milk. The research team's aim is to develop processing and/or preservation methods that will increase the shelf-life of these products, thereby ensuring their widespread commercialization. This will undoubtedly encourage producers to intensify their production. In fact, many local fruits need to be researched with a view to their characterization and more diversified use. Very little attention is paid to them by the scientific community, while others are on the verge of extinction (cherries, figs and prickly pears...). Their nutritional qualities and protective effects on health are indisputable. All these interesting properties will be studied with a view to adding value to local products, which are increasingly coveted by consumers in search of healthy natural products. Studies will focus on the possibilities of preparing extracts or derivatives from available food materials, with a view to finding new formulations that are beneficial to consumers and likely to stimulate agri-food companies keen to diversify and improve their products.Team2 :Studies of local agricultural production
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Team Leader: Dr. AMRANE Rachid mail: Keywords: Livestock, mountain, forage, beekeeping, cattle, sheep, goats, milk, meat Census of forage and grazing resources in mountainous areas of Kabylia. - Study of the chemical composition and nutritional value of natural and cultivated forages in Kabylia. Work will be carried out on livestock management on several farms in Kabylia (feeding, reproduction). - Study of feed rations distributed to cattle (digestibility composition and nutritional value). Typical balanced rations will be proposed to farmers for feeding different categories of animals (dairy cows, heifers, calves, fattening cattle). - Study of milk production and marketing channels. Work on cattle fattening in mountain areas (daily weight gain, carcass quality, feed rations, cost price per kg of meat, marketing and recommendations). - Study of the melliferous flora in the wilaya of Tizi-Ouzou in collaboration with the wilaya's beekeeping cooperative. Evaluation of the production and composition of honey, pollen and royal jelly, as well as the impact of certain pesticides used by farmers to combat certain diseases on bees.Team 3: Livestock and animal products in mountain areas
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The research team's work consists, on the one hand, of studying phytochemical metabolites (derived from local plant biomass) and microbial metabolites (microbial biomass) by extraction, purification and molecular and biological characterization of extracts (polyphenols, alkaloids, bacteriocins, etc.) with a view to their use as food additives; and, on the other hand, of isolating and characterizing bacterial strains with probiotic potential that can be added to functional foods.Team 4: Bioactive molecules and probiotics
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