Since 2022, the Agora des Experts has been the place to meet and exchange ideas at the heart of the Djazagro trade show.

Edition program of 2023 :


Monday June 5th

  • 11:30am - 12:45pm: Food safety

An update on the legislation governing the Haccp concept in Algeria, and a presentation on the design of food premises: an overview of the current situation and future prospects, illustrated by a number of recommendations.

Speaker: Messaoud Kadem, Consulting Engineer and Expert in agrifood industries, Manager of an agrifood studies & expertise firm.

  • 2:00 pm - 2:45 pm: Migration effects in metal food packaging

Presentation of the migration effects of certain interior coatings in metal food packaging, the main medium of the Algerian food industry.

Speaker: Mounir Benazouaou, Packaging Expert Consultants.

  • 3:00 pm - 3:45 pm: ISO certification

Presentation of the audit process required for ISO CERTIFICATION. Methodology, points to watch, procedures...

Speaker : Amina Chahed, Quality Manager, Alger Veterinary School - ISO audit.

  • 16h00 - 16h45 - Rationalizing the use of additives and processing aids in the food industry

The use of additives and processing aids in the Algerian food industry needs to be rationalized. Mr. Hariz will focus on colorants and preservatives, and explain the need to find natural or organic alternatives. Looking ahead, the use of intelligent packaging will be discussed.

Speaker: Zaki Hariz, President of the Algerian Federation of Consumer Associations and Food Expert, member of the Djaz'Innov Jury.

Tuesday June 6th

  • 11:00 - 11:45: Sensory analysis: a real skill to acquire.

Today, sensory analysis is a real skill to be acquired by food professionals in Algeria. Definition and scope of sensory evaluation and its strategic importance for companies. The HACCP method concerning organoleptic properties needs to be implemented, and ISO 20613_2019 (3) standards will then require the application of guidelines to register sensory analysis in quality control.

Speaker : Djamel-Eddine Mekhancha, Research Professor

  • 14h00 - 14h45: Quality control in food production

Presentation of the different quality controls in food production, illustrated by case studies. In addition to the organization of routine controls, unannounced controls enable procedures to be traced and deviations to be corrected / dealt with.

Speaker : Nassima Hamdi, Quality Engineer and Director - WANY LAB.

  • 3:00 pm - 3:45 pm: Round table - Training and education in food production

Presentation of the importance of higher education for future professionals and determination of the content taught as well as higher education schools to vocational schools to train and maintain the skills of AI executives. What role can continuing training play in reinforcing quality levels over time?

Speakers : Amina Chahed, Ecole Vétérinaire Alger & Nassima Hamdi, Quality Engineer and Director, WANY LAB.

  • 4:00 - 4:45 pm: IAPs, driving innovation

PAIs - ingredients, additives and semi-finished products - are often the driving force behind food innovation. What are the trends in 2023? Rising skills in this buoyant sector are enabling real progress in development opportunities.

Speaker: Béatrice de Reynal, NutriMarketing & Club PAI.

Wednesday June 7th

  • 11:00 am - 11:45 am: Trends, geo-strategic challenges in 2023 and appropriate agritech responses

Trends in eco-design and locavorism (eating locally) are influencing geo-strategic issues, and Mr. Boudjakdji will present innovative agritech responses adapted to the Algerian situation. 2023 is a year of change that will have confirmed major geostrategic trends and the need for structural reorganization of the agri-food sector.

Speaker: Racim Boudjakdji, CEO - ITSE Actondata LLC.

  • 2:00 pm - 2:45 pm: Agri-food by-products: bio6remediation recovery

Today, economic and ecological reasons dictate the need to valorize agri-food by-products. Numerous opportunities exist to valorize biomass primarily for human nutrition, or through bioremediation. Mr. Boussaa will present the tools and opportunities available to Algerian professionals.

Speaker: Abdelhalim Boussaa, Researcher - University of Khenchela

  • 3:00 pm - 3:45 pm: Pressed cheese production in Algeria: current situation and future prospects

The production of pressed cheese requires specific technologies and know-how. Mr. Kadem, an expert in agri-food industries, will present modern processes adapted to the needs of the Algerian market, in line with consumer tastes and preferences.

Speaker : Messaoud Kadem, Consulting engineer and food industry expert. Manager of an agri-food studies and expertise firm.

  • 4:00 - 4:45 pm: Nutrition and health trends in Algeria

Based on Algerian epidemiological data, a table of needs compared to actual consumption will be drawn up to expose the problems linked to public health (consumption of sugars and fats) and the resulting pathologies (diabetes, obesity or overweight) and what solutions are currently proposed by food professionals.

Speaker: Béatrice de Reynal, NutriMarketing & Club PAI.

Thursday June 8th

  • 11h00 - 11h45 - Vegetalization of food: a global trend

Vegetalization of food is a worldwide trend, for health reasons, economic reasons for consumers, or ecological reasons for the environment. What choices are Algerian consumers making, and what opportunities are there for food professionals?

Speaker: Béatrice de Reynal, NutriMarketing & Club PAI.