BT 220 - Industrial Microbiology

Credit Hours: 3

This course will introduce the student to the various topics and concepts used in processes of industrial microbiology and will apply these concepts in weekly laboratory sections. Through the use of course discussions, the versatility and diverse metabolic activities of microorganisms which enable large-scale cultivation and isolation will be revealed. Microorganisms are utilized in the manufacture of foods, beverages, and pharmaceuticals. Examples of microorganism produced products include vaccines and drugs as well as in waste water treatment.

Fulfills the following SUNY General Education category:

Natural Sciences

Course Outcomes

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

demonstrate understanding of microbial cell physiology, and exhibit competency in performance of aseptic procedures;
describe methods of microbial analysis used in the biotechnological, pharmaceutical and food industries;
apply aspects of microbiology applicable to manufacturing and quality control in the biotechnological, pharmaceutical and food industries;
demonstrate understanding and relate the principles of Hazard Analysis Critical Control Point program to aseptic food processing and prevention of foodborne illness;
describe how microbial fermentations produce food products such as yogurt, sauerkraut, wine and beer, as well as pharmaceutical products such as antibiotics and vaccines; and
demonstrate proficiency in performance and interpretation of environmental assessment techniques applicable to industry.

Prerequisites: BI 110/BI 115 or equivalent
Corequisites: BT 221
F (N)