Biotechnology
6 courses · Rio Hondo College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
BIOT 100 Introduction to Biotechnology
- Units
- 4
- Hours
- 54 Lecture, 54 Lab
- Advisory
- It is advised that students be able to engage in written composition at a college level and read college-level texts.
- Transfers to
- CSU, UC
The course introduces students to the study of the biological sciences with an emphasis on the role that biotechnology plays in basic research and product development. The laboratory component provides students with hands-on introductory experiences in biotechnology techniques.
BIOT 110 Introduction to Biotechnology Techniques and Applications
- Units
- 4
- Hours
- 36 Lecture, 108 Lab
- Prerequisite
- BIOT 100
- Transfers to
- CSU
This course introduces students to the biotechnological techniques and their applications. The significant laboratory component enables students to become familiar with the techniques and concerns of the biotechnology laboratory and its business applications. Techniques studied include macromolecule isolation, purification and identification, solution preparation and monitoring, as well as best practices for laboratory operation and documentation.
BIOT 120 Quality and Regulatory Practices in Biotechnology
- Units
- 3
- Hours
- 54 Lecture
- Transfers to
- CSU
This course serves as an introduction to basic quality principles and tools, with an emphasis on their application in fermentation practices. Students explore concepts related to quality control, quality assurance, validation, documentation, and regulatory compliance within this industry. The course prepares students for examination through the American Society for Quality (ASQ) to become a Certified Quality Improvement Associate (CQIA).
BIOT 130 Fermentation Technology 1
- Units
- 5
- Hours
- 54 Lecture, 108 Lab
- Advisory
- BIOT 110, BIOL 101, CHEM 110
- Transfers to
- CSU
This introductory-level course takes up fermentation technologies, and emphasizes especially batch yeast fermentations associated with the brewing of beer. The course covers the history, development, and current status of beer brewing; the biology and genetics of yeast; and the influence of raw materials on the final outcome of the brewing process. Emphasis is placed on current technologies involved in modern, small-scale brewing. In addition, the use of yeast as a general agent of biological change is discussed. The laboratory part of the course emphasizes the design, formulation, and execution of a specific product in a hands-on environment in order to simulate current industry standards and practices. Field trips of industrial fermentation sites are included.
BIOT 230 Fermentation Technology 2
- Units
- 5
- Hours
- 54 Lecture, 108 Lab
- Prerequisite
- BIOT 110, BIOT 130, CHEM 110 or CHEM 120
- Transfers to
- CSU
This course is a continuation of Fermentation Technology 1 and focuses on bacterial fermentation in a laboratory setting. The course emphasizes the biological and genetic aspects of bacteria and the role of bacteria in the production of modern biotechnologies. Technologies particular to both batch and continuous fermentation processes and product identification and recovery are explored. Students are placed in a production-styled laboratory setting to produce and purify a particular bacterial product following current industry standards and protocols. Field trips to local industrial installations will be used to highlight and clarify real-world applications.
BIOT 240 Instrumental and Sensory Analysis in Biotechnology
- Units
- 4
- Hours
- 54 Lecture, 54 Lab
- Prerequisite
- BIOT 130
- Transfers to
- CSU
This advanced course takes up the laboratory analyses associated with industrial fermentations, with an emphasis on those analyses used in brewing. In addition, the course explores the techniques used in sensory analysis of foods—especially brewed beverages.