BT 105 - Quality Control Science

Credit Hours: 3

This course emphasizes the fundamental skills needed to work in a Biotechnology or food processing facility. Students will learn basic laboratory skills including, environmental microbial specimen collection, measuring weights and volumes, aseptic techniques and sensory evaluation. Students will gain an understanding of biosafety, following and writing Standard Operating Procedures (SOPs) and the regulatory principles of Hazard Analysis and critical control points (HACCP).

Course Outcomes
Upon completion of this course, the student will be able to:

perform required laboratory techniques, including pipetting, measurement of weights and volumes, pH and water activity;
demonstrate an understanding of Safety Data Sheets (SDS) and lab safet; and
exhibit proficiency in the ability to follow and write testing procedures known as Standard Operating Procedures (SOP).

F, S (N)