Harmonisation de langage métier et transfert de connaissances : exemple de la panification française

Amadou Ndiaye (1) , Philippe Roussel (2) , Hubert Chiron (3) , Guy Della Valle (3) , Christophe Fernandez (1) , Kamal Kansou (3)

1 I2M - Institut de Mécanique et d'Ingénierie de Bordeaux
2 Polytech‘ Paris
3 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages

Bakers use sensory descriptors, sometimes ambiguous, to qualify a dough or a bread conditions. We propose a harmonization of the vocabulary on the basis of rheological concepts. The terms of the language were identified at various levels (layman, professional and scientist). The links between these levels were clarified and their relevance ascertained by rheological concepts. A glossary of 57 descriptors was established and made available. We reformulated it in an e-book of transfer of knowledge whose performances will be evaluated in terms of acquisition of knowledge, disorientation and cognitive load.

absent

Mots clés: représentation de connaissances; livre de connaissances; pain; rhéologie

Domaines: Sciences du Vivant [q-bio]

Amadou Ndiaye, Philippe Roussel, Hubert Chiron, Guy Della Valle, Christophe Fernandez, et al.. Harmonisation de langage métier et transfert de connaissances : exemple de la panification française. 1. Colloque International CIA « Connaissances et Informations en Action » « Transfert et organisation des connaissances en contexte », May 2014, Bordeaux, France. ⟨10.13140/2.1.3789.7283⟩. ⟨hal-01219565⟩