It is expected that students will spend 2 to 3 hours, minimally, outside of the classroom/laboratory performing course related work such as readings, research, homework assignments, practica, studio work, and other academic work for every hour of instruction spent in the classroom/laboratory.
This course introduces students to the field of biotechnology. The course addresses applications of biotechnology to the medical, agricultural, environmental and chemical industries. Discussions will include the safety, ethical, regulatory, and proprietary issues of the application of biotechnology to industry and healthcare.
(3 contact hours) [Catalog Entry]
Prerequisite: admission to Biotechnology Science Program.
This course introduces students to the fundamental knowledge and techniques associated with the operation of a laboratory engaged in biotechnology. The course includes the instruction and application of laboratory mathematics, biostatistics, good laboratory practice, and laboratory safety. Students will record the procedures, data, and analysis of laboratory activities. Students will learn experimental techniques, including reagent preparation, cell culture, filtration, centrifugation, spectroscopy, and microscopy. Students must supply a scientific calculator.
(9 contact hours: 3 lecture, 6 lab) [Catalog Entry] ADDITIONAL FEES: $44.00
Prerequisite: BIOS 1200, BIOS 1500; or permission of instructor.
This specialized course includes the basic genetics and technical aspects of introducing foreign and native genes into organisms. The course also addresses molecular diagnostics for healthcare, forensic science, and research purposes. In the laboratory, the students will isolate, characterize, manipulate, and clone nucleic acids. The course emphasizes record-keeping and good laboratory practice. (8 contact hours: 2 lecture, 6 lab) [Catalog Entry] ADDITIONAL FEES: $58.00
Prerequisite: BIOS 2100 or permission of instructor.
This course introduces students to the principles and techniques of fermentation and bioprocessing. Laboratory experiments will include food and beverage fermentations; microbial fermentations yielding specific products such as antibiotics or amino acids; and product formation using isolated enzymes. This course also examines the economics and operational factors encountered when producing microbial by-products on an industrial scale. Students will record experimental procedures, data, and interpretations. (6 contact hours: 3 lecture, 3 lab) [Catalog Entry] ADDITIONAL FEES: $58.00