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 to perform Quality Control procedures and laboratory skills such as pipetting, preparing solutions, measuring weights and volumes, aseptic technique and sensory evaluation.They will also perform pH testing, water activity, viscosity and specific gravity activities. Students will gain an understanding of biosafety, following and writing Standard Operating Procedures (SOPs) and regulatory principles necessary for medical devices, pharmaceutical or food processing facilities and operations.

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

perform basic laboratory skills that include calculating test sample dilution series and following protocols for preparing buffers, reagents, and media;
perform various laboratory techniques such as titration, pipetting, measurement of weights and volumes, pH, water activity, viscosity and specific gravity measurement;
follow appropriate safety procedures and laboratory guidelines;
demonstrate an understanding of Safety Data Sheets (SDS), lab safety while recognizing laboratory hazards;
maintain and utilize safety equipment and Personal Protection Equipment (PPE);
identify direct causes of technical or instrumental problems and make appropriate corrections using pre-set strategies;
operate equipment or instruments;
perform, record and evaluate all quality control procedures required;
perform the aspects and understand the Quality Management System:
understand Statistical Quality Control through the performance of Capibility studies;
report results in writing, orally or by computer conforming to established protocols; and
maintain the work area in a clean, orderly condition.

F, S (N)