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• BIOL 182: Human Anatomy and Physiology II

  4.00 Credits

  Bucks County Community College

  
  This course, a continuation of Human Anatomy and Physiology I, studies the structure and function of the cardiovascular, lymphatic, immune, digestive, endocrine, excretory, nervous, reproductive, and respiratory systems, as well as human development and genetics. Prerequisite:    BIOL181 (C or better)
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• BIOL 220: Principles of Ecology

  4.00 Credits

  Bucks County Community College

  
  This lecture and laboratory course provides an overview of ecology from the individual organism to populations, communities, and ecosystems. It examines the physical, chemical, and biological components of ecological interactions, and includes a comparative treatment of terrestrial and aquatic ecosystems. Laboratory exercises require field trips. Prerequisite:    BIOL101 (C or better) or BIOL121 (C or better)
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• BIOL 228: Microbiology

  4.00 Credits

  Bucks County Community College

  
  This course includes a study of viruses, protozoa, algae, fungi and with special emphasis, bacteria. Laboratories incorporate the preparation of cultures and use of aseptic laboratory techniques, stains and biochemical activity for identification of organisms. The relationship of microbes to health and disease are also studied. Prerequisite:    BIOL121 (C or better) or BIOL181 (C or better).
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• BIOL 280: Biology/Biotechnology/Environmental Science Internship

  3.00 Credits

  Bucks County Community College

  
  This course provides on-the-job experience and observation in a field directly related to the student's academic preparation and career objectives. Periodic meetings between instructor and student are held to review actual experience and observation in light of theory and skills learned academically. Prerequisite:    Permission of the Department of Science, Technology, Engineering and Mathematics
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• BIOT 105: Introduction to Biotechnology

  4.00 Credits

  Bucks County Community College

  
  This course is an introduction to the field of biotechnology. Topics include recombinant DNA, production of biological molecules, bioprocessing, and current events. Students also review employment and careers in the biotechnology and biopharmaceutical industries. Laboratories include aseptic technique, pipetting and measurement, DNA extraction and restriction digestion, gel electrophoresis, and PCR.
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• BIOT 125: Biotechnology Methods and Techniques

  4.00 Credits

  Bucks County Community College

  
  This course is an introduction to common practices and methodologies of Biotechnology. Students receive hands-on experience using and maintaining laboratory instruments. Laboratory procedures include: solution preparation, aseptic technique, protein separations and assays, DNA electrophoresis, and Polymerase Chain Reaction (PCR). Lectures support the laboratory activities. Prerequisite:    CHEM121 Corequisite:    CHEM121
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• BIOT 225: Bioprocessing Science

  4.00 Credits

  Bucks County Community College

  
  The course introduces the techniques and processes used in the production of biological molecules in the biomanufacturing industry. Students receive hands-on laboratory experience in processing bacterial and or animal cell cultures to produce and purify products in compliance with biomanufacturing industry standards, including Good Laboratory and Good Manufacturing Practices. Prerequisite:    BIOT125 or permission of the department of Science, Technology, Engineering and Mathematics Corequisite:    BIOT125 or permission of the department of Science, Technology, Engineering and Mathematics
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• BIOT 275: Biotechnology Seminar

  1.00 Credits

  Bucks County Community College

  
  This course is intended to prepare students for careers in Biotechnology. Topics include resume writing, interview skills, and discussion and presentation of scientific data. The course features speakers from the biotechnology industry and field trips to biotechnology laboratories. Prerequisite:    BIOT125 (C or better)
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• BRFS 101: Introduction to Brewing Science

  3.00 Credits

  Bucks County Community College

  
  The course aims to introduce the student in a responsible manner to beer as a major international beverage and to brewing as a traditional, yet highly controlled and innovative industrial process. Prerequisite:    Math Placement Score of 5 or MATH095 (C or better); and Reading Placement Test score Level 3 or READ110 (C or better) or COMP108 (C or better).
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• BRFS 102: Brewing Analysis & Quality Assurance

  3.00 Credits

  Bucks County Community College

  
  This course provides a thorough knowledge and understanding of the science and technology of the brewing of beer. This is achieved by the study of brewing raw materials (water, malt, hops and yeast), brewing processes (malting, brewhouse procedures, fermentation, and finishing operation), and quality assurance methods of the industry. Prerequisite:    BRFS101 (C or better) and CHEM101 (C or better)
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