Harmonisation de langage métier et transfert de connaissances : exemple de la panification française
| dc.contributor.author | NDIAYE, Amadou | |
| hal.structure.identifier | Polytech‘ Paris | |
| dc.contributor.author | ROUSSEL, Philippe | |
| hal.structure.identifier | Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA] | |
| dc.contributor.author | CHIRON, Hubert | |
| hal.structure.identifier | Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA] | |
| dc.contributor.author | DELLA VALLE, Guy | |
| dc.contributor.author | FERNANDEZ, Christophe | |
| hal.structure.identifier | Unité de recherche sur les Biopolymères, Interactions Assemblages [BIA] | |
| dc.contributor.author | KANSOU, Kamal | |
| dc.date.accessioned | 2021-05-14T09:54:49Z | |
| dc.date.available | 2021-05-14T09:54:49Z | |
| dc.date.issued | 2014 | |
| dc.date.conference | 2014-05-22 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/77647 | |
| dc.description.abstract | absent | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | fr | |
| dc.subject.en | pain | |
| dc.subject.en | rhéologie | |
| dc.subject.en | représentation de connaissances | |
| dc.subject.en | livre de connaissances | |
| dc.title | Harmonisation de langage métier et transfert de connaissances : exemple de la panification française | |
| dc.type | Communication dans un congrès avec actes | |
| dc.identifier.doi | 10.13140/2.1.3789.7283 | |
| dc.subject.hal | Sciences du Vivant [q-bio] | |
| bordeaux.page | np | |
| bordeaux.hal.laboratories | Institut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295 | * |
| bordeaux.institution | Université de Bordeaux | |
| bordeaux.institution | Bordeaux INP | |
| bordeaux.institution | CNRS | |
| bordeaux.institution | INRAE | |
| bordeaux.institution | Arts et Métiers | |
| bordeaux.country | FR | |
| bordeaux.title.proceeding | 1. Colloque International CIA « Connaissances et Informations en Action » « Transfert et organisation des connaissances en contexte » | |
| bordeaux.conference.city | Bordeaux | |
| bordeaux.peerReviewed | oui | |
| hal.identifier | hal-01219565 | |
| hal.version | 1 | |
| hal.origin.link | https://hal.archives-ouvertes.fr//hal-01219565v1 | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.title=Harmonisation%20de%20langage%20m%C3%A9tier%20et%20transfert%20de%20connaissances%20:%20exemple%20de%20la%20panification%20fran%C3%A7aise&rft.atitle=Harmonisation%20de%20langage%20m%C3%A9tier%20et%20transfert%20de%20connaissances%20:%20exemple%20de%20la%20panification%20fran%C3%A7aise&rft.date=2014&rft.spage=np&rft.epage=np&rft.au=NDIAYE,%20Amadou&ROUSSEL,%20Philippe&CHIRON,%20Hubert&DELLA%20VALLE,%20Guy&FERNANDEZ,%20Christophe&rft.genre=proceeding |
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