Harmonisation de langage métier et transfert de connaissances : exemple de la panification française
Language
fr
Communication dans un congrès avec actes
This item was published in
1. Colloque International CIA « Connaissances et Informations en Action » « Transfert et organisation des connaissances en contexte », 2014-05-22, Bordeaux. 2014p. np
Abstract
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English Abstract
Bakers use sensory descriptors, sometimes ambiguous, to qualify a dough or a bread conditions. We proposea harmonization of the vocabulary on the basis of rheological concepts. The terms of the language wereidentified at ...Read more >
Bakers use sensory descriptors, sometimes ambiguous, to qualify a dough or a bread conditions. We proposea harmonization of the vocabulary on the basis of rheological concepts. The terms of the language wereidentified at various levels (layman, professional and scientist). The links between these levels were clarifiedand their relevance ascertained by rheological concepts. A glossary of 57 descriptors was established andmade available. We reformulated it in an e-book of transfer of knowledge whose performances will beevaluated in terms of acquisition of knowledge, disorientation and cognitive load.Read less <
English Keywords
pain
rhéologie
représentation de connaissances
livre de connaissances
Origin
Hal imported