D. Blicq dblicq@rrc.mb.ca (Thursday, 16 May 2013) DIRECTORY I BIO I NOTICE BOARD
Introduction:
As a student in the Applied Sciences department at Red River College you will develop numerous skills which are highly desired by employers. This page lists skills (both general and specific) as well instruments / hardware included in the program. "Primary skills" describe general attributes found in accomplished scientific personnel while the "secondary skills" describe additional support skills. The "specific technical hardware" is described for each course individually.
Essential Skills PowerPoint Presentation: collegeday1.ppt
Primary Skills
1. Chemical Formulations / Preparations
2. Comprehension of Laboratory Activities
3. General Laboratory Technique
4. Organization of Laboratory Activities
5. Maintenance of Laboratory Records
6. Professional Integrity / Accuracy
Secondary Skills
7. Standardization / Calibration Activities
8. Interaction / Professional Communications
9. Adherence to Safety Protocols
10. Pre-activity Preparation
11. Post-activity follow-up
12. Comprehension of Principles / Theory
13. Professional Enthusiasm
14. Sanitation / Post-Laboratory Clean-up
15. Acquisition of Group / Team Data
16. Maintain Focus During Routine Activities
Molecular Biology - Specific Technical Hardware
1. Micropipettes / Pipettes
2. Microfuge
3. Electrophoresis (Agarose / PAGE) / Staining
4. Restriction Analysis of DNA
5. Methylation / Modification of DNA
6. Transformation with Plasmid DNA
7. Isolation / Identification of Plasmid DNA
8. PCR (Polymerase Chain Reaction) / Thermal Cycler
9. Aseptic Technique
10. Sample handling / storage
Organic Chemistry II - Specific Technical Hardware
1. Solubility Profiling / Rapid Characterization
2. Melting Point Determinations / Compound Identification
3. Crystallization / Purification
4. Distillation / Purification / Reflux
5. Volumetric Analysis
6. Water Quality Measurement Methodologies
7. Alkaloid Extraction Methodology / Caffeine
Organic Chemistry III - Specific Technical Hardware
1. Accuracy / Precision
2. Synthesis of Esters
3. Synthesis of Aspirin
4. Synthesis of Phenoxyacetic acid
5. Measurement of Aromatic Compounds
6. Measurement of Aldehydes / Ketones
7. Measurement of Alcohol, Aldehydes, Ketones
8. S.O.P. (standard operating procedure) write-up
Biochemistry I - Specific Technical Hardware
1. Buffers / Titration Curves
2. Triglycerides / Saponification
3. Tgriglycerides / Iodine Number
4. Carbohydrate Testing
5. Enzyme Kinetics: Starch Hydrolysis
6. Selective Precipitation
7. Determination of Protein Concentration
Biochemistry II - Specific Technical Hardware
1. Liquid Chromatography - Resin Breakdown
2. Ion Exchange Chromatography - Resin Charging
3. Dialysis and Diafiltration
4. HPLC Analysis of Proteins
5. Selective Adsorbents
6. Selective Precipitation
7. PAGE (Polyacrylamide Electrophoresis)
Biochemistry III - Specific Technical Hardware
1. Laboratory Calculations / formulations
2. Filtration Systems / Hardware
3. Centrifugation / Fractionation
4. Diagnostic Test Kits
5. Technical Inventory / CAD Diagram
Computer Applications - Specific Skills
1. Introduction to Computers - basic hardware / systems2. Windows Operating Environment
3. MS Word - word processing / documentation preparation
4. MS Excel - basic spreadsheet applications / functions
5. MS Access - basic database generation / manipulation
6. MS Powerpoint - basic presentations / manipulation
7. SmartDraw - simplified CAD / technical drawing / flowcharting
NUTRACEUTICALS / FUNCTIONAL FOODS
Area of Study |
Outcomes |
History of nutraceutical development |
Student will be able to apply a strong understanding of nutraceutical industry, including social, cultural and regulatory issues. |
Technical Language |
Student will be able to comprehend (and use appropriately) key terminology specific to area of study. |
Pharmacology |
Student will be able to comprehend and apply fundamental principles of pharmacology, including pharmaceutical, pharmacokinetic and pharmacodynamic phases. |
Nutrient Absorption |
Student will be able to understand role of major organs of digestion and primary metabolism of injested materials. |
Vitamins |
Student will be ale to identify and describe key vitamins and describe areas of metabolic function. |
Food Science Terminology |
Student will develop an understanding of the fundamental terminology and concepts used in food processing. |
Herbs / Botanicals |
Students will be able to research herb / botanical products and comprehend key issues of harvest, manufacture, processing analysis and usage. |
Plant Physiology |
Student will be able to understand and describe the fundamentals of plant physiology. |
Analysis of Nutraceuticals |
Students will be able to develop organized analytical strategies for nutraceutical materials including pilot studies and application of analytical hardware. |
Functional Foods |
Students will be able to understand the role of functional foods with an emphasis on the unique regulatory environment. |
Marketplace |
Students will be able to understand and keep pace with a complex and rapidly changing marketplace for nutraceutical and functional food products. This includes, Canadian and international markets. |
Regulatory Environment |
Student will understand the complex regulatory environment for nutraceutical products in Canadian, US and international markets. |
Health Claims |
Student will be able to interpret health claims information and regulatory requirements for labeling. |
Genetic Modification of Food |
Students will be able to comprehend issues surrounding use of GMO in food products. |
