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BIOL 353

This is a laboratory-lecture integrated course where the student will learn to implement regulatory standard protocols to produce bench-top through to large-scale food and beverages, pharmaceutical products, metabolic and alternative fermentation products utilizing industry standards of quality assurance, Hazards Analysis Critical Control Points (HACCP), Good Manufacturing Practices (GMP) and quality control.  BIOL353 also introduces the basic requirements for practical fermentation processes including industrial level standard operating procedures (SOPs) for up and downstream processing.  Laboratory experiments will include methods to produce, process and purify major commodities such as pharmaceuticals, enzymes and beverages.

Prerequisites: BIOL250; CHEM252      Corequisites: BIOL350