Animal Biotechnology
Head of Department: Ben Achour Harrabi Nahed
Email :benachour_nahed@yahoo.fr
Presentation:
The Department of Animal Biotechnology was created in 2006. It is led by a director elected by the permanent teaching staff. The department is recognized for its interdisciplinarity and diversity: Licences (Bachelor’s degrees), Master’s degrees. It offers training and research programs and ensure their execution. It ensures the best use of resources and equipment at its disposal.
Career Opportunities:
Graduates of the ISBB, through their training and the specific knowledge of their disciplines, will apply their skills in:
- The agri-food industry
- Bio-industries
- Agricultural enterprises and farms
- Laboratories for biological, biochemical, and food analysis
- Food safety control laboratories
- Pharmaceutical and cosmetic laboratories
- Research and development laboratories
For top graduates, there will be opportunities to continue higher studies leading to a Master’s degree (professional or research).
Teaching team :
The teaching team is made up of multidisciplinary academic researchers (5 professors, 5 Associate Professors, and 8 Assistant Professors) and is supported by professionals from research centers and industry.
Programs:
- License in Animal Biotechnology (LAB)
- License in Molecular and Cellular Biology (LMCB)
- License in Food Science and Technology (LFST)
Track 1: Food Industry and Processes (FIP)
Track 2: Food Quality Control (FQC)
- Professional master’s in applied technologies for Diary and Meat Products (ATDMP)
- Research Master’s in Food and Health (FH)
Organization of Studies:
License’s students enrolled at ISBB will be registered in one of the three programs offered by the Department of Animal Biotechnology: LAB, LMCB, or LFST.
- After the first year of LFST, students choose between the following two tracks: Food Industry and Processes (FIP) and Food Quality Control (FQC). Students will receive a three-year training program spread over six semesters, including five semesters of theoretical coursework (lectures, practicals, tutorials). The final semester (S6) will focus on a three-month final project, which results in a report and an oral defense validated by a jury appointed by the teaching team.
To facilitate the integration of future graduates into the professional world, two summer internships of 4 weeks each during the 1st and 2nd year must be completed. These internships must be carried out in industrial companies or research organizations related to the specialization.
- For students in the LAB, LMCBprograms, the training lasts for three years, each divided into two semesters. In the 3rd year, alongside their theoretical training (lectures, practicals, tutorials), students will be required to undertake guided practical activities with professional and entrepreneurial objectives.
Students with a Licence in biology, biotechnology, agri-food, bio-industries, agronomy, or equivalent disciplines, or an engineering degree in agronomy and agri-food processes, will be eligible to access the Professional Master’s in Applied Technologies for Diary and Meat Products (ATDMP).
The Research Master’s in Food and Health is available to holders of a Licence in biological and applied sciences, as well as doctors, veterinarians, and engineers in agronomy and agr-food processes.