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Pedagogical Laboratories

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This laboratory works in synergy with the other SupBiotech laboratories, enabling students to put into practice all the steps involved in the production of a bio-molecule (from genetic cloning to analysis of the molecule).

From 3rd year onwards, students are trained in production methods (lactic fermentation in E. coli; lipid production in yeast, etc.), a field requiring specialized training. This laboratory is specifically designed to comply with the technical procedures used on an industrial scale. The room is equipped with entry/exit locks for personnel and equipment, and individually controlled 2L bioreactors.

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This laboratory is for practical exercises in agrifood  and product development, as well as for common-themed Production projects, SBIP projects or projects completed by the Innov’eat association.

The laboratory of Food Biotechnology is an area measuring 70 m2  fully equipped with professional implements for culinary preparations. In this innovative laboratory, our students test, qualify and develop new food products. The kitchen can take up to 16 people, and is a place for learning, exchanging ideas and creativity.

Here are a few examples of Practical Exercises carried out in the SupBiotech laboratories:

  • Enzymology: study of the kinetics of enzymatic reaction (Michaelis-Menten model).
  • Biochemistry: separation of proteins by exclusion chromatography; extraction and purification of proteins. 
  • Molecular biology: plasmid DNA purification;  cloning in a bacterial expression vector.  
  • Cell biology: cell culture and study of oxidative stress.
  • Microbiology: bacterial transformation; Gram staining.
  • General chemistry: analysis of water quality: spectrometric dosage of vitamine B; study and potential-pH diagram of iron-water system.
  • Chemistry of complexes: study of copper ll complexes; modifications of oxydo-reduction properties; complexometric titration
  • Bio-Production: alcoholic fermentation by beer yeast; production of lactic acid by E.coli.
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