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Course Criteria
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3.00 Credits
This general microbiology course includes basic concepts for the evaluation of bacteria, virus, fungi (molds and yeast), algae and protozoa. Students learn laboratory procedures in the collection of samples; selection of media; techniques in sterilization; asepsis; staining, cultural, microscopic, biochemical and molecular identifi cation; and antimicrobial susceptibility. The students develop knowledge of the processes microorganisms are responsible for that are vital to our lives. (0885-215; corequisite: 0885-205) Class 2, Lab 3, Credit 3 (W)
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3.00 Credits
This microbiology course focuses on concepts related to microorganisms common in the fi elds of laboratory science. The emphasis is on the major families of microorganisms that are important in food processing, preservation, distribution, utilization and public health. Students will study the organisms' roles in ecology, recycling and biogeochemical cycles and the testing procedures for microbes in water, air, soil, sewage and the pathogens that affect humans. Students will develop knowledge and skills in the collection of samples, identifi cation procedures and in understanding the laws related to public health and sanitation. (0885-205; 0879-218; corequisite: 0885-206) Class 3, Lab 3, Credit 4 (S)
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2.00 Credits
This course provides a forum in which peers, faculty and professionals discuss current topics and careers in the fi eld of laboratory testing. Students also have an opportunity to synthesize their cooperative work experience with previous course experiences. Additional topics include communications, literature sources in the fi eld and the importance of professional societies and federal/ state/local agencies. (0879-299) Class 2, Credit 2 (F)
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3.00 Credits
Students begin to learn about soil and groundwater and how it is contaminated. Content includes vocabulary, origin, identifi cation, classifi cation, characteristics, and methods for sampling and testing. Students use standard references and classifi cations. (0879-321 or 0879-311) Class 3, Lab 3, Credit 4 (F, S)
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0.00 Credits
This 10-week, full-time experience gives students matriculated in the laboratory science technology (LST) program a practical sampling of working in the laboratory testing fi eld. Students will work under the supervision of qualifi ed professionals, performing a variety of tasks pertaining to the fi eld. As part of this experience, students complete a student evaluation form. This experience must be satisfactorily completed before graduation. Credit 0 ( Su) *This course satisfi es the Deaf Studies/American Sign Language requirement.
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3.00 Credits
In this course students learn and apply basic concepts and principles of analytical testing using laboratory instruments, instrumentation theory and procedures. Concepts surrounding spectroscopy and electroanalytical methods of analysis are presented. Techniques including sample preparation, instrumentation set-up and maintenance, calibration, precision measurement, safety, and data collection and analysis are introduced. Selected instrumentation presented in this course includes analytical balances, electroanalytical meters and probes, and atomic and molecular spectrophotometers. (0879-202, 0885-206, 0884-231) Class 2, Lab 3, Credit 3 (F)
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3.00 Credits
In this course students learn and apply advanced concepts and principles in analytical testing using sophisticated laboratory instruments, instrumentation theory and procedures. Concepts surrounding chromatography methods of analysis are presented. Techniques including sample preparation, instrumentation set-up and maintenance, calibration, precision measurement, safety, and data collection and analysis are introduced. Selected instrumentation presented in this course includes liquid and gas chromatography, mass spectrometry and electrophoresis. (0879-203, 301, 0885-291, 0884-232) Class 2, Lab 3, Credit 3 (W)
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3.00 Credits
In this course students learn and apply advanced concepts and principles in analytical testing using sophisticated laboratory instruments, instrumentation theory and procedures. Concepts related to advanced and automated methods of instrumental analysis are presented. Techniques including sample preparation, instrumentation set-up and maintenance, calibration, precision measurement, safety, and data collection and analysis are introduced and reinforced. Selected procedures presented in this course include advanced techniques in atomic and molecular spectroscopy, liquid and gas chromatography, mass spectrometry, and automated and computer-based instrumentation. (0879-204, 302, 0885-292) Class 3, Lab 3, Credit 4 (W)
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3.00 Credits
This course prepares students to follow standard protocols to perform laboratory procedures commonly used in the food industry. Product analysis includes testing for protein and moisture. Emphasis is on precise and accurate data collection, data analysis and presentation, and practicing laboratory information management systems (LIMS). Federal regulations governing the food industry are examined and applied. Additional topics related to prepared foods and food additives are presented. (0879-301, 0885-291, 0884-231) Class 3, Lab 3, Credit 4 (W)
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3.00 Credits
This course prepares students to perform industry-specifi c applications of chemical analysis. Standard methods, operating procedures and protocols are introduced and reinforced. Sampling, testing and reporting in the fi elds of environmental, industrial, forensic, pharmaceutical and food testing are covered. Instrumental, volumetric and gravimetric techniques are practiced as they relate to the fi elds of chemical technology. (0879-203, 301, 0885-291, 0884-232, or permission of department) Class 3, Lab 3, Credit 4 (W)
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