Page 130 - 2018-2019 Catalog

Biotechnology

BIOT 001 Principles of Biotechnology 3.0 Units BIOT 052 3.0 Units
Prerequisite: A minimum grade of C in BIO 014, BIO 002 or Business, Regulatory, and Quality Practices in
BIOT 160. SCC minimum English and Math standards. Biotechnology
Transferable to UC/CSU Course Advisory: Eligibility for ENGL 001 and SCC minimum
Hours: 48-54 lecture. Math standard.
Covering topics important in the development, Transferable to CSU
production, recovery, and analysis of products produced Hours: 48-54 lecture.
by biotechnology. The course traces the path of a drug or Examine how basic business principles and sound
biologic from the cell through the production facility, the manufacturing procedures assure the quality and safety
final processing, and into the human body. It discusses the of a biopharmaceutical as the manufacturing team moves
growth characteristics of the organisms used to produce a product down the biotechnology production pipeline.
pharmaceutical proteins, the techniques used in product The course explores the role of governmental oversight,
recovery, and the techniques used in product analysis. Quality Assurance practices, and regulation during the
Formerly BIOT 051. discovery, development, and manufacturing of new
products produced by biotechnology. The course includes
BIOT 003 3.0 Units a discussion of current Good Manufacturing Practices,
Fermentation: The Science of Beer and Brewing Good Laboratory Practices, Quality Assurance, Quality
Prerequisite: Must be at least 18 years of age to enroll. Control, and Validation.
Course Advisory: Eligibility for ENGL 001; SCC minimum
Math standard. BIOT 062 Cell Culture and Protein Recovery 4.0 Units
Transferable to UC/CSU Prerequisite: A minimum grade of C in BIO 002, BIO 014 or
Hours: 32-36 lecture, 48-54 lab. BIOT 160.
This course uses beer making, the oldest biotechnology Course Advisory: Eligibility for English 001.
process, to introduce students to the concept of employing Transferable to CSU
living cells to produce a value-added product. The course Hours: 32-36 lecture, 96-108 lab.
utilizes brewing principles to explore basic scientific, This laboratory course teaches the skills needed to serve
agricultural, and engineering principles: yeast cell as a technician in biotechnology production. Students
structure and growth, cellular biochemistry including grow and monitor bacterial, yeast, and mammalian
metabolism and fermentation, plant physiology and the cells on a laboratory scale that emulates the large-scale
agricultural practices used to grow different varieties of production used in industry. Students will become familiar
barley and hops, the biochemistry of malted barley and with the cleaning, sterilization, aseptic inoculation,
hops, the chemical reactions that occur during mashing operation, and monitoring of fermenters and bioreactors.
and brewing, and the basic engineering of brewing Students then recover and purify proteins produced by
equipment and processes. The course also covers those cell cultures. They recover and purify proteins
business, regulatory, and cultural issues related to brewing. using centrifugation, ultrafiltration, and chromatography
In the laboratory, students will brew beer using modern techniques. The course emphasizes the use of current
techniques and equipment. This class is limited to students Good Manufacturing Practices (cGMP), and students gain
18 and over and no one under the age of 21 will be able to experience following Standard Operating
taste a fermented product. Procedures (SOP).

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