Department of Biotechnologies
Department of Biotechnologies
Dr. DUHORANIMANA Emmanuel
Head of Department
Phone: +250 (0)789294890
Email: emmadu@ines.ac.rw
a. Specific Objectives
The Department of Biotechnologies fixes himself among others for objectives of:
– scientific researcher avail for industries varied by a formation of quality centered so much on biotechnologies agricultural, animal that microbial;
– To provide hospitals and various laboratories in qualified and competent staff concerning complex analyses
– To form people capable to protect and to preserve the biologic balance of the biosphere by the slant of environmental biotechnologies to form people capable to help the population in his/her/its complete development while lavishing him of advices as for the new cultural techniques, while placing at its disposal of the quality seeds gotten via the in vitro micropropagation techniques.
A. Food Biotechnology
Introduction
The Option of Food Biotechnology aims at producing graduates who are well equipped with skill and basic knowledge in biotechnology and food processing, capable of integrating the gained knowledge and applying it fruitfully for the benefit of the society and the country. It also aims at conducting applied research and extending accumulated knowledge to the local food industry and the society.
Carrier opportunities
Students graduating in this Option will have possibilities in food production, quality control, quality assurance, processing, fermentation processing, development of new products and research. The main carrier openings include:
Food industry:
- meat industry
- beverage (alcoholic and non-alcoholic)
- cereals (baking, milling, pasta making)
- dairy industry
- Fruits and vegetables (canning, pastes, concentrates)
- roots and tubers (industry of starch and other processed products)
- fats and oils
Biotechnology:
- bioethanol
- Organic acids (citric acids, acetic acids, etc.)
- proteins
- food additives and supplements production
Essential oils and fragrant
- Food Regulation
- Quality ensurance
- food quality assurance
- food sanitation
- good manufacturing practice
- food analysis
Exit profile
The principal objective of the Option is to train students to be food technologists and engineers equipped with chemical and biological skills and engineering methodology for a comprehensive understanding of physicochemical properties of foods, processing and preservation of food materials, and biotechnological applications. The Option emphasizes both basic principles and key technologies necessary for food and bioindustry. The curriculum is, therefore, designed to provide core courses such as food chemistry, food microbiology, food engineering, food processing and preservation, food analysis, food biotechnology, and biochemical engineering. Organic chemistry, analytical chemistry, physical chemistry, applied mathematics, biochemistry, and molecular biology are also required to pursue major courses. Students will also have knowledge in food regulations and standards, food quality, safety and hygiene.
Entry profile
The student applying for this Option should have Interest in laboratory research and food science and technology, secondary school studies in biology, organic and inorganic chemistry, mathematics and physics. Here combinations of PhysicsChemistry-Biology (PCB), Physics-Chemistry-Math (PCM), Math-Chemistry-Biology (MCB), Math-Physics-Geography (MPG), and Biology-Chemistry-Geography (BCG) can apply for this option. The student should have also Computer skills at user level and good English both reading and writing.
Facilities
The department of Biotechnology at INES possesses three fully equipped laboratories (physic-chemistry, microbiology and tissue culture) and one molecular biology laboratory partly equipped. Plans for building food processing and analysis laboratories are there. The library is also equipped with books helpful for students to do their research. There are also class rooms, computer laboratories with internet connection to help students.
Modules description
Level I
Module |
Module code |
Units |
Credits |
Languages I |
LAN 111 |
CSE I TEOE I |
15 |
Research skills |
RSK 112 |
Introduction to ICT Introduction to
Scientific Research |
15 |
Philosophical studies |
PHS 113 |
Introduction to
Philosophy Introduction to Ethics |
10 |
Mathematics |
MAT 114 |
Algebra Mathematical Analysis
Differential Equation |
20 |
Fundamental |
PHY 125 |
Classical and Fluid
Mechanics |
|
physics |
|
Electricity and
Magnetism Optics and Waves |
20 |
General chemistry |
CHE 126 |
Inorganic and Analytic
Chemistry Physical Chemistry
Organic Chemistry |
20 |
General Biology |
BIO 127 |
Cell Biology Plant Biology Animal Biology |
20 |
Total |
|
120 |
Level II
Module |
Module
code |
Units |
Credits |
Languages II |
LAN 211 |
CSE II TEOE II |
10 |
Production Techniques |
PTE 212 |
Plant Production Animal Production |
15 |
Food Technology |
FTE 213 |
Introduction to Food Science and
Technology Food Processing, packaging and
Preservation |
20 |
Food Engineering |
FEN 214 |
Food Engineering and Unit Operations
I Food Engineering and Unit Operations
II |
20 |
Advanced |
CHE 225 |
Physical Chemistry |
|
Chemistry |
|
Organic Chemistry Structural and Metabolic Biochemistry |
20 |
Food Chemistry |
FCH 226 |
Food Chemistry I Food Chemistry II |
15 |
Microbiology |
MIC 227 |
General Microbiology Food Microbiology |
20 |
Total |
|
120 |
Level III
Module |
Module code |
Units |
Credits |
Advanced
Molecular Biology |
AMB 311 |
Molecular Biology Molecular Genetics |
20 |
Plant Products |
PPR 312 |
Processing of
Cereals Roots, Tubers
and |
10 |
Processing |
|
Sugars Processing of Legumes,
Fruits and Vegetables Fats and Oils Processing |
20 |
Animal Products Processing |
APR 313 |
Dairy Products
Science and Technology Meat products Science and Technology |
20 |
Total |
|
60 |
Level IV
Food Biotechnology |
FBT 424 |
Microbial Genetics Microbial Biomass
Production Microbial Metabolites Production |
15 |
Postharvest
Technology |
PHT 425 |
Perishable Products
Handling Non-Perishable Products
Handling |
10 |
Research Methods
|
RME 426 |
Descriptive Statistics
and Probability Biometry Research Methodology |
20 |
Professional experience |
PEX 427 |
Seminar Entrepreneurship |
15 |
Industrial Attachment I |
|||
Total 60
|
Level V
Module |
Module code |
Units |
Credits |
Biochemical Engineering |
BCE 511 |
Industrial Enzymology Bioprocess and
Biochemical Engineering |
15 |
Beverages Science and
Technology |
BST 512 |
Non-alcoholic
Beverages Alcoholic Beverages |
15 |
Products analysis |
PAN 513 |
Physical and
Chemical Food Analysis Special Methods of Analysis |
20 |
Food quality and Waste Management |
FWM 524 |
Food Quality Management,
Hygiene and Sanitation Industrial Waste Management Food
Product development |
20 |
Economics and Social
Sciences |
ECO 525 |
Agribusiness Management Food Standards, Policies
and Legislation |
10 |
Human Nutrition and Dietetics |
HND 526 |
Human Nutrition |
150 |
|
Dietetics Community Nutrition and
Food Security |
||
Professional Experience |
PEX 527 |
Industrial
Attachment II Dissertation |
20 |
Total 60 |
Module |
Module code |
Units |
Credits |
Languages I |
LAN 111
|
CSE I TEOE I |
15 |
Research skills |
RSK 112
|
Introduction to ICT Introduction to
Scientific Research |
15 |
Philosophical Studies |
PHS 113
|
Introduction to
Philosophy Introduction to Ethics |
10 |
Mathematics |
MAT
114
|
Algebra Mathematical Analysis
Differential Equation
|
20 |
Fundamental Physics |
PHY 125 |
Classical and Fluid
Mechanics Electricity and
Magnetism Optics and Waves |
20 |
General chemistry |
CHE
126
|
Inorganic and Analytic
Chemistry Physical Chemistry
Organic Chemistry |
20 |
General Biology |
BIO
127
|
Cell Biology Plant Biology Animal Biology |
20 |
Total
120 |
Module |
Module code |
Units |
Credits |
Languages II |
LAN 211 |
CSE II TEOE II |
10 |
Biodiversity |
BIO 212 |
Ecology General entomology and pest control |
15 |
Plant diversity |
PDI 213 |
Plant taxonomy and systematic Phytosociology |
20 |
Physiology |
PHY 214 |
Animal physiology Plant physiology |
15 |
Advanced chemistry |
CHE 221 |
Physical chemistry Organic chemistry Biochemistry |
20 |
Module |
Module code |
Units |
Credits |
Basic Biotechnology |
BBT 311 |
Basic concept of
biotechnology Environmental
biotechnology |
20 |
Plant Pathology and Production |
PPP 312 |
Introduction to plant
production Plant pathology Insect and plant
interactions |
20 |
Plant Biotechnology |
PBT 313 |
Plant tissue culture DNA recombinant &
Anti-sense RNA technology |
20 |
Total |
|
|
60 |
Seeds Biotechnology and Conservation |
SBC 421 |
Seeds production and
conservation Seeds technology |
20 |
Biological Engineering |
BEN 422 |
Physical Methods of
Analysis Enzymology |
10 |
Research Methods |
REM 423 |
Descriptive Statistics
and Probability Biometry Research Methodology |
20 |
Professional Experience |
PEX 424 |
Seminar Entrepreneurship Industrial attachment I |
10 |
Total |
|
60 |
Module |
Module code |
Unit |
Credits |
Plant Breeding and |
PBI 511 |
Conventional plant
breeding Molecular plant breeding |
20 |
Improvement |
|||
Plant Genetic Engineering |
PGE 512 |
Basis of plant genetic
engineering Genetic engineering and
Ethics |
20 |
Bioinformatics |
BIO 513 |
Plant genomic and
bimolecular analysis Bioinformatics and
functional genomic |
20 |
Economics |
|
Agribusiness management Plant and plant
products trade and regulations Field trip |
20 |
Professional experiences |
PEX 522 |
Seminar Industrial attachment II |
20 |
Dissertation |
DIS 523 |
dissertation |
20 |
Total |
|
120 |