This course includes: microbiological fundamentals, examples of chemical and physical methods of control, applications to environmental, water and foods; viral structure, classification and replication; and analysis of selected metabolic reactions and methods used in identification of selected microorganisms. It also includes the practical and applied aspects of industrial microbiology in the production of foods, other commercial products of economic value, water treatment and microbiological analysis.
This course emphasizes both the theoretical and applied aspects of molecular biology. Studies include examination of recombinant DNA technologies, DNA modification, cloning vectors, nucleic acid characterization, PCR, and numerous other topics. In the laboratory, students will develop practical skills and continue to develop professional record-keeping skills with a high degree of accountability.
Gas chromatography is utilized to perform separations of volatile components in a laboratory setting. The set-up and operation of this type of instrument, including a headspace analyzer, will be covered. Packed columns and high resolution capillary chromatography columns will be discussed as well as the impact of the Van Deemter equation on chromatography. Various detectors and injectors will be examined, with emphasis on their operation and strengths. The chromatograms will be processed using a modern computerized data system.
This course covers the basic principles and concepts of the immune system. It will discuss the various tissues and cells that play an integral part of immunity. Other cellular and non-cellular components of the immune system will be discussed. The specific immune response will be covered in detail. Immunoserology and other immunological diagnostic and research methods will be described. A brief overview of autoimmune disease is included.
Introductory Biochemistry introduces students to the fundamental concepts/compounds of biochemistry. Students will look at the structure and role of lipids/fatty acids, carbohydrates, and amino acids/proteins. The course also introduces students to anabolic/catabolic pathways and the fundamentals of bioenergetics and metabolism. Introductory Biochemistry helps students develop professional laboratory techniques including formulations, methods, and ISO-format record maintenance.
This is an introductory course in the basic techniques used in the in vitro culture and manipulation of selected animal and plant cells and tissues. These techniques are widely utilized in basic and applied research.
The second component of biochemical studies, Advanced Biochemistry, focuses on two main subject areas: metabolic pathways and metabolism as well as information pathways in living systems. Students will look at both the structures and pathways of metabolites as well as an in-depth examination of nucleic acids and the transfer of genetic information into functional cellular products. Advanced Biochemistry also helps students develop professional laboratory technique including formulations, methods, and ISO/GLP-format laboratory record maintenance.
Liquid chromatography, focusing on the set-up and operation of this type of instrument, will be covered including the preparation of the mobile phase. Columns including normal phase, reverse phase, and size exclusion chromatography will be discussed as well as the impact of the Van Deemter equation on chromatography. Various detectors will be examined with emphasis on their operation and strengths. Injector systems will also be presented. The chromatography will be processed using a modern computerized data system.
Spectroscopy surveys the functional design and operating principles of optical spectrometers in the infrared, visible, and ultraviolet regions of the spectrum. Scattering, emission, and absorbance of both atoms and molecules will be examined in detail. As well, the course examines the role of these instruments in both quantitative and qualitative chemical analysis.
This course provides a fundamental understanding of the rapidly emerging nutraceutical/functional food industry with emphasis on the analysis, production, control, quality assurance, and development of natural health products. Occupying a regulatory gray area between prescription pharmaceuticals and foods, these materials require development of strong analytical skills combined with a working knowledge of consumer concerns and a developing regulatory environment. The laboratory component offers a practical examination of techniques for extraction and analysis of biomolecules from natural sources.