Food Biotechnology

Program Overview

The Bachelor’s in Food Biotechnology program is designed as a professional-oriented curriculum under the LMD system. It aims to train professionals capable of adapting to technological, environmental, and industrial challenges in the agri-food sector. The program covers various fields, including microbiology, biochemistry, food hygiene, and biological engineering. Students acquire skills in biomolecule production, natural resource management, and biotechnology applications in food industries. This program addresses the growing demands of the food industry and other biotechnology sectors.

Teaching Language : English

Curriculum Highlights

Core Courses

Semester 1:

General and Organic Chemistry
Cell Biology
Statistical Mathematics
Geology

Semester 2:

Thermodynamics and Solution Chemistry
Plant Biology
Animal Biology
Physics

Semester 3:

Introduction to Biotechnology
Biochemistry
Genetics
Biophysics
Environment and Sustainable Development

Semester 4:

Biotechnology and Applications
Microbiology
Immunology
Scientific Methodology and Life Sciences Research Techniques
Biostatistics
General Ecology

Semester 5:

Mycology, Algology, and Virology
Bioengineering
Agri-Food and Bio-Industry Sectors
Biological Analysis Techniques
Physico-Chemical Properties of Food
Advanced Enzymology

Semester 6:

Food Additives
Food Toxicology
Food Microbiology
Molecular Biology and Genetic Engineering
Personal Project and Internship
Hygiene and Safety

Advanced Topics

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Admissions Information

Admission Requirements

Direct entry into the first year for students with a scientific baccalaureate, specializing in biology or related fields.
Second-year admission requires students to continue in the Biotechnology stream and meet program-specific enrollment criteria.

Academic Prerequisites

Applicants should have a background in biology, biochemistry, or related fields, with a strong understanding of fundamental concepts in natural sciences and biotechnology.

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