The Department of Biotechnology and Food Sciences is one of the pioneering academic departments that integrates fundamental sciences with modern technological applications. Its mission is to prepare highly qualified scientific cadres with advanced knowledge and practical skills in the fields of biotechnology and food sciences, in alignment with the requirements of the labor market and the principles of sustainable development.

The department adopts a comprehensive academic program structured across four academic levels, progressing from fundamental foundations to advanced professional and research competencies.

First Level: Foundational Stage

This stage provides students with the essential scientific knowledge that forms the cornerstone for further specialization. Courses include General Biology, General Chemistry, Physics, Mathematics and Statistics, English Language, in addition to introductory modules in Food Sciences and Biotechnology. Practical training in specialized laboratories equips students with basic laboratory techniques, safe handling of equipment, and the principles of scientific experimentation.

Second Level: Applied Fundamentals Stage

At this level, students are introduced to more specialized subjects, including Microbiology, Organic Chemistry, Biochemistry, and Basic Biotechnology, along with introductory courses in Food Sciences. Intensive laboratory sessions in microbiological and chemical analysis of food support the theoretical knowledge gained. Students are also introduced to scientific research methodology, focusing on experimental design, implementation, and data analysis.

Third Level: Specialization Stage

This stage emphasizes advanced specialization through courses such as Genetic Engineering, Agricultural and Industrial Biotechnology, Food Processing Technology, and Quality Assurance. Students are trained in advanced statistical analysis, quality control methods, and experimental research projects that develop their critical thinking and problem-solving abilities. The integration of theory and practice during this stage builds a strong scientific and professional identity.

Fourth Level: Integration and Professional Qualification Stage

As the culmination of the academic journey, this stage includes advanced courses such as Food Safety and Quality, Medical and Environmental Biotechnology, Functional Foods, and Nanotechnology Applications in Food Sciences. Students are engaged in field training across health, agricultural, industrial, and research institutions. In addition, they are required to complete a graduation research project, demonstrating their ability to apply knowledge and skills to real-world scientific challenges.

Graduates of the department possess strong scientific and practical skills that qualify them to work in research centres, health and food laboratories, and the pharmaceutical and food industries..

Thus, the Department of Biotechnology and Food Sciences plays a vital role in supplying the labor market with specialized expertise, supporting food and health security, and contributing to scientific research and industrial development in line with national and regional development goals.