The purpose of this module is to facilitate the student in becoming competent in laboratory skills associated with other modules studied in semester 6 of the Bioanalysis programme. In all cases, students will be encouraged to integrate the use of various laboratory techniques in problem solving. The concept of team-work, good laboratory practice and the need for validation and statistical evaluation of results, along with development of students' communication skills will be emphasised throughout.
Analytical Techniques 2:
Fluorescent Spectroscopy, Atomic absorption Spectroscopy, Thermoanalytical Techniques, NMR and IR Spectroscopy
Pharmacology:
Preparation of samples (solid phase or liquid-liquid extraction); Analysis using chromatographic, electrophoretic and spectroscoptic techniques for pharmacologically relevant compounds; Use of standard bioassays (ELISA and MTT) to establish in vitro and in vitro pharmacology or cellular responses following exposure to defined compounds.
Food Microbiology:
Indicative laboratories include the enumeration of microorganims in various food samples to assess the quality of food and determine if pathogens are present. Isolated organisms will be characterised and identified to species level using rapid biochemical methods among others. Students will also carry out labs on probiotics and examine the use of fermentation in food production, in addition to using rapid methods for assessing surface hygiene.
DNA Analysis 1:
Bacterial genomic DNA extraction; Spectroscopic & Electrophoretic analysis of DNA; PCR adaptations e.g. multiplex; Microbial molecular typing technologies e.g. RAPD ; PCR RFLP; PCR Ribotyping
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |