North Carolina State University at Raleigh · Courses
BBS
7 courses with the subject BBS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
BBS 201Introduction to Biopharmaceutical Science (3
hours) Through this course, students will experience laboratory and manufacturing terminology relevant to the biomanufacturing industries. Students will also gain exposure to regulatory and compliance procedures and issues facing this industry. This coursewill provide an introduction to prepare students to meet the demands and expectations of this industry and the bioprocessing science program. Typically offered in Spring only
Process validation is a tested and documented subset of the panel of activities that are performed during the production of a biopharmaceutical. This course will introduce the concept of process validation as it applies to the biotechnology industry, and more specifically, to the manufacture of protein molecules as therapeutic agents. Typically offered in Fall only BBS 325/FS 325 Introduction to Brewing Science and Technology (3 credit hours) For centuries brewing has been and remains a vitally important application of fermentation science, both economically and socially. This course will provide a detailed description of the fundamental chemical and biological processes involved in brewing beer, as well as the physica and hygienic aspects of modern beer production. Successful completion of this course will provide students with the understanding of the scienc and technology underlying the key steps in a commercial brewing process and provide the basic knowledge necessary for an entry level position in a commercial brewery. Typically offered in Spring only BBS 326/FS 326 Brewing Practices and Analyses (3 credit hours) This course will provide a hands on learning experience to both complement the classroom lectures offered in BBS/FS 325 and acquaint the student with the equipment and practices encountered in real-world analytical labs of breweries of all scales. The laboratory experience will replicate the sequence of events encountered in actual beer production and illustrate the relevant evaluations and analyses which are concurrent with those processing steps, stressing at each stage not only the execution of the appropriate analytical or testing techniques, but also corrective action that may be taken should undesirable results be obtained.
