http://dspace.univ-setif.dz:8888/jspui/handle/123456789/48 Sun, 26 Jul 2026 18:43:51 GMT 2026-07-26T18:43:51Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6710 Titre: Drug discovry and development : Master 1 Pharmaco-Toxicology Auteur(s): HOUCHI, Selma Résumé: The course "Drug Design and Development" is designed for first-year Master’s students in pharmaco-toxicology option. It offers a comprehensive overview of the modern drug development process, from target identification to clinical trials and regulatory approval. The main objective of the course is to provide students with a clear understanding of how new drugs are discovered, designed, optimized, and brought to market. Emphasis is placed on both theoretical principles and practical applications, preparing students for future research or industry roles. The course begins with an introduction to drug discovery, including a historical overview and the classification of drug types and molecular targets such as enzymes, receptors, and nucleic acids. It then explores methods for target identification and validation using in silico, in vitro, and in vivo approaches. Students will learn about various strategies for identifying lead compounds , including high-throughput screening, rational drug design, and the use of natural products. The process of lead optimization is covered in detail, focusing on structure-activity relationships (SAR) and ADMET properties, which are crucial for ensuring efficacy and safety. The course also covers preclinical development, including pharmacokinetics, pharmacodynamics, and toxicological testing in animal models. This is followed by an in-depth look at clinical development, outlining the four phases of clinical trials, study design, ethical considerations, and data analysis. Regulatory frameworks are discussed, with attention given to agencies like the FDA (Food and Drug Administration) and EMA (European Medicines Agency), and the requirements for submitting investigational new drug (IND) and new drug application (NDA) dossiers. Finally, the course highlights emerging trends and challenges in the field, such as the integration of artificial intelligence in drug discovery, personalized medicine, and the development of treatments for rare diseases. Thu, 01 Jan 2026 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6710 2026-01-01T00:00:00Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6709 Titre: Handout Production of biomolecules in animal cell systems Designed for first-year Master's students Option: Biotechnology and molecular pathology Auteur(s): HOUCHI, Selma Résumé: The production and extraction of biomolecules from animal cells are crucial processes in biotechnology, biochemistry, and medicine. These biomolecules, including proteins, enzymes, antibodies, and hormones, are essential for various applications ranging from fundamental research to drug development. The world of biomolecules is a complex riddle! The pieces are numerous, some are well-known, others less so... The course on Production of biomolecules in animal cell systems provides a detailed understanding of the methods used in the production and extraction of valuable molecules such as insulin, interferons, and erythropoietin, as well as their structure, biosynthesis, role, and regulation. Studying this course involves being able to identify the mechanism behind a wide range of human diseases. Comprehending better has not only revolutionized medicine and biotechnology, but has also paved the way for new possibilities in the treatment of various diseases. Mon, 01 Jan 2024 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6709 2024-01-01T00:00:00Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6706 Titre: TECHNOLOGY OF FOOD INDUSTRY II Target: L3 Food Biotechnology 2nd Semester Auteur(s): BOUCHEFFA, Saliha Résumé: This module is meticulously designed to equip students with a robust scientific and technological foundation essential for navigating the complexities of the modern food industry. It comprehensively explores the technological principles underpinning the transformation of diverse agricultural and animal raw materials into safe, nutritious, high-quality, and commercially viable food products. The curriculum is structured around three pivotal sectors: cereal technology, fruit and vegetable technology, and meat and fish technology. The initial segment of the module delves into cereal technology, commencing with an introduction to the classification of cereal sectors and their global and regional significance, particularly within Algeria. Students will gain an in-depth understanding of the intricate structure and biochemical composition of cereal grains. A significant focus is placed on wheat, examining the unique properties of its proteins, the sequential steps of primary processing (including cleaning, conditioning, and milling), and the industrial transformations that yield staple products such as bread, pasta, and couscous. Furthermore, this section meticulously covers established methodologies for assessing wheat quality, differentiating between soft and durum varieties, and evaluating their suitability for various applications through baking, semolina, pasta, and couscous value assessments. The second part is dedicated to fruit and vegetable technology, providing students with critical insights into the biochemical composition of these perishable commodities, their post-harvest physiology, and the multifactorial influences on their quality during storage and transportation. It elucidates key quality criteria, referencing international standards such as those from the EU and Codex Alimentarius. The module then transitions to advanced processing technologies, encompassing both thermal methods (e.g., pasteurization, sterilization, drying) and innovative non-thermal approaches (e.g., High-Pressure Processing (HPP), irradiation, UV treatment, biopreservation). Emphasis is also placed on the development of processed products, the sustainable valorization of by-products, contemporary packaging technologies (materials and innovative processes), rigorous quality control techniques, sensory analysis, and the imperative role of innovation and sustainability in shaping the future of this sector. The concluding section of the module addresses meat and fish technology. It offers a comprehensive overview of the composition and structural characteristics of meat, detailing the Thu, 01 Jan 2026 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6706 2026-01-01T00:00:00Z http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6705 Titre: TECHNOLOGY OF FOOD INDUSTRY I : Target: L3 Food Biotechnology 1st Semester Auteur(s): BOUCHEFFA, Saliha Résumé: The Agro-Food Industry Technology course is an integral part of the scientific and technical training framework designed to prepare students for a dynamic career in the agri-food sector. This course aims to equip students with the essential skills, knowledge, and competencies required to master the intricate processes of transforming agricultural raw materials into safe, nutritious food products that meet the ever-evolving expectations of consumers. By the end of this course, students will be able to understand, analyze, and apply the fundamental technological principles that govern the primary processing industries, focusing specifically on critical sectors such as milk and dairy products, sugar production, fats, and beverages. One of the primary objectives of this course is to provide students with a robust theoretical foundation regarding the biochemical composition and physicochemical properties of various raw materials utilized in the agri-food industries. Key materials of focus will include milk, sugar beet, oilseeds, and fruits. Students will gain insights into how these intrinsic characteristics influence the selection of appropriate processing methods and dictate the quality attributes of the final products. Understanding these principles is vital for ensuring that the food products created not only meet safety standards but also satisfy consumer preferences for taste, texture, and nutritional value. In addition to theoretical knowledge, this course will also emphasize the practical applications of this knowledge. Students will explore the various reaction mechanisms involved in biological, chemical, and physical transformations that are critical to food processing. This includes a detailed examination of processes such as enzymatic and acid coagulation, which are fundamental in the production of cheese and yogurt; lactic fermentation, which is crucial for producing a variety of dairy and plant-based products; sucrose crystallization, essential for sugar production; lipid extraction, important for fats and oils; and juice stabilization, which is vital for maintaining the quality of fruit juices. Moreover, students will be encouraged to engage in hands-on laboratory experiences where they can apply their theoretical knowledge to real-world situations. This experiential learning will not only enhance their understanding of the course material but also prepare them to tackle practical challenges in the agro-food industry. By the end of the course, students will possess a well-rounded understanding of both the scientific principles and practical skills necessary to thrive in the ever- changing landscape of the food industry. Thu, 01 Jan 2026 00:00:00 GMT http://dspace.univ-setif.dz:8888/jspui/handle/123456789/6705 2026-01-01T00:00:00Z