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 

Level II 

Level III

Level IV 

Level V