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11:680:486: Analytical Methods in Microbiology

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Course Overview

Analytical Methods in Microbiology
Spring Semester (Only Even years)
Time: Fridays from 9:15 a.m. - 3:35 p.m.
Food Science Room 201 and Lipman Hall

Contact Information

Instructor: Dr. Max Häggblom
Lipman Hall, Room 122
Office Hours: By Appointment

Course Website, Resources, and Materials

  • Sakai

Course Description

The course combines lectures and laboratory experiments with hands-on training in the use of analytical instrumentation and experimental design in microbiological research and applications. Analytical methods that are introduced include gas chromatography, GC-mass spectrometry, liquid chromatography (HPLC), ion chromatography, and select molecular methods. The course serves as an introduction to chromatographic analysis, basic principles of mass spectrometry, and reviews different choices of methods and instruments. This includes familiarization with different analytical software and methods of data analysis and interpretation. Laboratory experiments include analytical applications in 1) biotransformations and fermentations, 2) biodegradation of environmental pollutants and 3) identification of bacteria and fungi.

Learning Goals

Students are expected to gain a fundamental and practical understanding in the use of analytical instrumentation in microbiological research and applications.

After completion of this course, students should be able to:

  1. Demonstrate an understanding of the principles of instrumental analysis.
  2. Show the ability to efficiently and independently use and interpret data from GC, GC-MS and HPLC applications.
  3. Devise experiments according to the scientific method and collect, interpret, and present scientific data in microbiology and related fields.

Assignments/Responsibilities, Grading, and Assessment

Class grade is based on laboratory performance and participation, written reports, presentations and final oral examination.

Accomodations for Students With Disabilities

Please follow the procedures outlined at Full policies and procedures are at