In each case we are interested in the entire production line and so an engineer in this field must be capable of selecting and modifying living material, and of mastering tools necessary for building and managing a process of production, purification, formulation and packaging. He must also take into consideration environmental norms and quality assurance.
An engineer trained in the Biological Engineering department is a general purpose engineer capable of analyzing, inventing, developing and managing production systems for industries related to the use of living matter.
To this end, (s)he possesses a sound background in the subject areas of the
Engineering Sciences (process engineering, biochemical engineering, industrial microbiology) and of the
Life Sciences (biochemistry, genetics, microbiology) as well as good skills in experimental techniques and in data and information processing. The engineer who has graduated from the BE department has a solid technical and scientific background and has, therefore, a multidisciplinary approach to tasks in a wide range of sectors of activity such as fermentation, pharmaceuticals,cosmetics or the food industry.
Collaboration between Biological Engineering and the other departments of the CUST, via the common core program, group projects, common 3rd Year options and modules, enables our engineers to work rapidly and efficiently with engineers from other fields. This is one of the great strengths of the CUST.
In their final year, our students have the opportunity of following the interdepartmental option of Logistics or one of the two options offered within the BE department :
Protein engineering : structural and functional properties of proteins - industrial production
Food Industry : quality and procedures of developing and preserving food on an industrial scale.
Since 2000, there is also a third year module in Bioinformatics (75 hrs). This module is open to students in BE, MME and ISIMA, and is truly multidisciplinary.
