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BIOL 353

In this course, the student learns 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. This course also introduces the basic requirements for practical fermentation processes including industrial level standard operating procedures (SOPs) for up and downstream processing. Laboratory experiments include methods to produce, process and purify major commodities such as pharmaceuticals, enzymes and beverages.

Prerequisites: BIOL250; CHEM252      Corequisites: BIOL350