Applied Microbiology (formerly Industrial Microbiology)Faculty List
Applied Microbiology (formerly Industrial Microbiology) ProgramsSPECIALIST (JOINT) PROGRAM IN APPLIED MICROBIOLOGY (SCIENCE) Supervisor: S. Brunt Email: applied-microbiology@utsc.utoronto.ca The Specialist (Joint) program in Applied Microbiology is currently under review and new enrolment in it has been suspended indefinitely. Students who enrolled prior to the 2013 Summer Session should refer to the 2012/2013 UTSC Calendar. Applied Microbiology (formerly Industrial Microbiology) CoursesIMCB01H3 Microbiology Basics Basic principles of microbiology including study of microscopic organisms (bacteria, viruses, protozoans, algae, and fungi), the isolation, cultivation and identification of microbes, host-parasite relationships as they relate to disease, microbial and molecular genetics, growth and control of microbes, and the human immune response to microbes. Limited to students in the Joint Program in Applied Microbiology or the Joint Program in Environmental Science and Technology. Practical applications of the concepts covered in IMCB01H3. Limited to students in the Joint Program in Applied Microbiology. The use and function of a variety of chemical instruments for the purpose of chemical analysis. Students learn to perform accurate measurements and/or analyses of experimental samples, and acquire proficiency in laboratory procedures of instrumental analysis as applied to QC, government, and industry standards. Limited to students in the Joint Program in Applied Microbiology. An introduction through theory and laboratory work to microorganisms of importance to the food and dairy industries. Quality control of raw materials and finished products, microbial metabolism, food and drug regulations and guidelines, theory of Good Manufacturing Practice for food manufacturers and Hazard Analysis and Critical Control Point Programs (HACCP). Limited to students in the Joint Program in Applied Microbiology. Practical experience in locating, collecting, and interpreting scientific information for the purpose of designing laboratory procedures. Students work individually under faculty supervision in a lab setting to perform the laboratory procedures and record the results and present a formal report. Limited to students in the Joint Program in Applied Microbiology. Quality control and quality assurance as they apply to the pharmaceutical industry, based on current government regulations. Students acquire knowledge of microbial production and assay methods, enumerate and identify microorganisms from commercial products, and evaluate the anti-microbial effectiveness of disinfectants, preservatives, and antibiotics. Limited to students in the Joint Program in Applied Microbiology. The principles of food preparation science including HACCP, organoleptic evaluation and survey techniques, tools for the measurement of food, and the physics of food preparation. Food components and their sources, and an introduction to food additives and contamination. Limited to students in the Joint Program in Applied Microbiology. Theory and practical applications of Biochemistry. Theory focuses on the most important molecules found in living systems. Practical applications include the preparation of soap, testing of food oils, identification of sugars, paper chromatography of amino acid, titration of amino acids, and isolation of casein from milks. Limited to students in the Joint Program in Applied Microbiology. With individual consultation, guidance, and supervision, select and design a scientific protocol and perform a microbiology experiment, using researched information. A final thesis will be presented and defended orally. Limited to students in the Joint Program in Applied Microbiology. Basic genetics using microorganisms, with concepts verified through lab experiments. Isolating and identifying nucleic acids, observing gene function, and effecting simple gene transfers. Limited to students in the Joint Program in Applied Microbiology. Biochemistry and the theory of evolution; evidence for, and condition of, life during ancient times. Products, importance, function, classification, and control of enzymes. Energy balances of glycolysis and aerobic/anaerobic metabolism of carbohydrates and fats. Application of biochemistry to the growth and control of microorganisms and higher living forms. Limited to students in the Joint Program in Applied Microbiology. During this course, students will study the basic principles of environmental microbiology through lectures and laboratory experiments including soil sampling and nutrient cycling. Students will also explore the application of biotechnology to environmental issues including bioremediation and the benefits and risks that genetically modified organisms pose to the environment. Limited to students in the Joint Program in Applied Microbiology. See the Environmental Science and Technology section of this Calendar for a full course description. |
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