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Classes

To register for BioNetwork at A-B Tech courses, please download this form and email completed form to Amber Baker.

For more registration options, click here. For more information contact us at 828.782.2328 or send an email.
Where noted, please follow special registration instructions.


We have two new series this winter - the Craft Beer Laboratory Skills Certificate series, and the Food Safety Modernization Act (FSMA) Series on the Final Rules for Preventive Controls for Human and Animal Food. Series descriptions and course titles are below. Expanded details on each course follow in the full course listings. Let us know if you have any questions!

Craft Beer Laboratory Skills Certificate
This certificate program consists of four classes designed to introduce participants to the basic lab skills needed to thrive in a craft beverage quality assurance (QA)/quality control (QC) laboratory. Participants will gain hands-on laboratory experience conducting the most common analyses used in the industry. The first class in this series, Basic Laboratory Skills, will act as a foundation for the subsequent courses. Though the classes may be taken individually, this first class acts as a prerequisite for the following courses. Participants must attend all four courses and complete an assessment in order to receive the certificate. 

Each participant will be required to pass the lab safety test prior to participation in any of these four courses. This content and test will be incorporated into course one, Basic Laboratory Skills. Anyone choosing to not take this course prior to attending a subsequent course will be required to arrive 30 minute before the scheduled class time on the first day to fulfill this requirement. Any student that does not meet this requirement will not be allowed to participate

Craft Beer Laboratory Skills: Basic Laboratory Skills - January 26 & 28
Craft Beer Laboratory Skills: Microbiology - February 23 & 25
Craft Beer Laboratory Skills: Analytical Chemistry/Instrumentation - March 29 & 31
Craft Beer Laboratory Skills: Documentation and Auditing - April 26 & 28

Food Safety Modernization Act (FSMA) Series: Final Rules for Preventive Controls for Human and Animal Food
This series will provide an overview of the new Food and Drug Administration (FDA) rules for Preventive Controls for Human and Animal Food. As part of the Food Safety Modernization Act (FSMA), these regulations affect many companies involved with the manufacturing, processing, packaging, and holding of human food and beverages, and animal food. This series serves as an orientation for those working in these industries. Q & A sessions are built into each session to answer questions specific to the topic discussed.

FSMA: Introduction to the Final Rules for Preventive Controls for Human and Animal Food - February 16 & 18
FSMA: Documentation for Hazard Analysis and Risk-Based Preventive Controls (HARPC) - March 8
FSMA : Hazard Analysis in HARPC - March 22
FSMA : Preventive Controls in HARPC - April 12


Craft Beer Laboratory Skills: Basic Laboratory Skills
This course will establish a foundation in basic laboratory skills and safety. We’ll discuss the basic math skills generally needed for data collection and analysis the lab, including significant figures, rounding, percentages, fractions, and conversions. Additional topics include basic measurements, pH measurements, using an analytical balance, the importance of SOPs, introduction to documentation of data, how to identify critical control points, and an outline of lab equipment generally found in brewery labs.
     · Tuesday & Thursday, January 26 & 28
     · 6:00 PM - 9:00 PM
     · TCC 116
     · Fee: $201.40
     · Course number: SEF-9069-161BW

FSMA: Introduction to the Final Rules for Preventive Controls for Human and Animal Food
This course will provide a broad overview of Food Safety Modernization Act (FSMA) Final Rules for Preventive Controls for Human and Animal Food. We’ll cover affected industries and exemptions per section 415 of the Food, Drugs, and Cosmetics (FD&C) Act. Topics covered include deadlines for compliance, FSMA terminology, key overarching requirements of the Final Rules, and new updates to current good manufacturing practices (cGMP), 21 CFR 110, guidance.
     · Tuesday & Thursday, February 16 & 18
     · 6:00 PM - 8:00 PM
     · SBC 1040
     · Fee: $125
     · Course number: SEF-9073-161BW

Craft Beer Laboratory Skills: Microbiology
Learn the importance of microbiology to the brewing industry. Participants will gain hands-on training and experience in basic microscopy, cell counts, determining viability and vitality of yeast, gram staining, catalase testing, proper sterile technique, preparation and storage of media plates, media selection, and various plating techniques. An in-depth discussion will be held regarding the life cycle of fermenting yeast, the spoilage potential of wort and beer, how to identify various beer spoilers, and the importance of process control. 
     · Tuesday & Thursday, February 23 & 25
     · 6:00 PM - 9:00 PM
     · TCC 116
     · Fee: $201.40
     · Course number: SEF-9070-161BW

Phytochemistry: What, Why, and How
Phytochemistry refers to the chemical structures in plants. This introduction to botanical constituents as they relate to herbal products will be taught in simple and accessible terminology.  Constituents discussed will include polysaccharides, polyphenols, phytoestrogens, alkaloids, tannins, resins, and volatile oils. This class will help anyone interested in the science of plant medicine better understand how the constituents of commonly used botanicals influence human health and physiology. An extensive background in chemistry is not needed to benefit from this material - anyone with an interest in learning more about the inner mysteries of botanicals is welcome to attend! Dave Meesters, Instructor.
     · Thursdays, February 25 & March 3
     · 6:00 PM - 9:00 PM
     · SBC 1040
     · Fee: $125
     · Course number: SEF-9060-161BW

Writing Effective Standard Operating Procedures (SOPs)
Maintenance of formal, written SOPs is required to maintain compliance with Food and Drug Administration (FDA) Good Manufacturing Practices (GMPs). In addition, an effective documentation system can improve productivity and quality of work. To be effective, documentation should be clear and concise. Luckily, writers of effective SOPs are made, not born! This course will examine factors to consider when establishing or revamping an SOP system, including organizational issues, technical issues, structure of procedures, change control, and evaluation of effectiveness. A collaborative SOP exercise is included.
     · Tuesday, March 1
     · 6:00 PM - 8:00 PM
     · TCC 112
     · Fee: $42
     · Course number: SEF-9077-161BW

FSMA: Documentation for Hazard Analysis and Risk-Based Preventive Controls (HARPC)
This course will provide an overview of the documentation requirements that support the FSMA Final Rules for Preventive Controls for Human and Animal Food.  Proper documentation early in the process is crucial to ensure and demonstrate compliance with these FSMA requirements. Topics covered will include hazard analysis records, monitoring records, corrective actions and corrections, verification records, training documentation, and more.
     · Tuesday, March 8
     · 6:00 PM - 9:00 PM
     · SBC 1040
     · Fee: $94
     · Course number: SEF-9074-161BW

Phytochemistry: Herbal Preparations
Making stable and effective herbal preparations requires knowing your herbal constituents and how best to extract, deliver, and preserve them.  Focusing on liquid herbal extracts, this class will discuss the solubility and stability of basic phytochemicals and how they interact in herbal formulas.  Participants will learn the best ways to deliver complex botanicals, including advice on avoiding common mistakes and tips of the trade. Dave Meesters, Instructor.
     · Thursday, March 10
     · 6:00 PM - 8:00 PM
     · SBC 1040
     · Fee: $42
     · Course number: SEF-9061-161BW

Evaluating the Potential of Your Food, Beverage, or Natural Products Business Idea
Starting any new business can be a daunting task, Researching the feasibility of your idea can boost your confidence - but where to start? This course is designed to assist new food, beverage, and natural product business startups complete the crucial first steps of the business development process. Learn how successful entrepreneurs think and how to evaluate the validity of your idea or product before writing a lengthy business plan or investing large amounts money!
     · Thursday, March 17
     · 6 - 8 p.m.
     · SBC 2046
     · Free, but please register here: http://bit.ly/abt-sbc

FSMA : Hazard Analysis in HARPC
This course will provide an overview of the hazard analysis process that supports the FSMA Final Rules for Preventive Controls for Human and Animal Food.  Identifying potential hazards unique to a company’s process and product is a critical first step in preventing the hazard from occurring and is a pillar concept behind the new FSMA Preventive Control Rules. Topics covered in this course include types of potential hazards, the difference between HARPC and HACCP, the Hazard Analysis process, Hazard Analysis records, unintentional and intentionally introduced hazards, and at what point one is responsible for a hazard in the supply-chain.
     · Tuesday, March 22
     · 6 - 9 p.m.
     · TCC 112
     · Fee: $94
     · Course number: SEF-9075-161BW

Craft Beer Laboratory Skills: Analytical Chemistry/Instrumentation
Course three will begin with an in-depth discussion of the American Society of Brewing Chemists’ (ASBC) standard methods and the importance of standardization and repeatability. Participants will perform analyses to determine basic test points common in the brewing industry including color, diacetyl, alcohol content, density, CO2 volumes, dissolved oxygen, and total package oxygen. Participants will also be exposed a range of equipment and testing methods to prepare them for working in labs with varying levels of sophistication. Equipment will include an Anton Paar packaged beverage analyzer, UV/Vis Spectrophotometer, GC, and HPLC.     
     · Tuesday & Thursday, March 29 & 31
     · 6:00 PM - 9:00 PM
     · TCC 116
     · Fee: $201.40
     · Course number: SEF-9071-161BW

Small Business Bookkeeping
This class will focus on getting your bookkeeping system set up correctly by discussing the chart of accounts, general administrative & selling expenses, fixed assets versus operating expenses, and options for inventory management. Participants will learn the importance of getting the bookkeeping system set up correctly and how to use their system to make comparisons to industry standards and minimize tax preparation time and expense.    
     · Wednesday, March 30
     · 6 – 8 p.m.
     · SBC 2046
     · Free, but please register here: http://bit.ly/abt-sbc

Introduction to Good Manufacturing Practices (GMPs) for Food, Beverage, and Natural Products
This course will provide an overview of the Food and Drug Administration (FDA) GMP’s that apply to food, beverage, and natural product companies.  Guidance and regulation will be presented for those that manufacture, package, or hold products in these categories.  The course will include an overview of terminology and documentation basics.  Registration includes lunch both days.
     · Monday & Tuesday, April 4 & 5
     · 9 a.m - 5 p.m.
     · SBC 2046
     · Fee: $315 (includes lunch both days)
     · Course number: SEF-9067-161BW

FSMA : Preventive Controls in HARPC
This course will provide an overview of preventive control considerations that supports the FSMA Final Rules for Preventive Controls for Human and Animal Food.  Identifying the appropriate preventive control is critical in preventing the hazard from occurring and is a pillar concept behind the new FSMA Preventive Control Rules.  An overview of preventive controls will be discussed including process controls, food allergen controls, sanitation controls, supply-chain controls, recall plans, and the relationship of preventive controls and critical control points (CCPs).
     · Tuesday, April 12
     · 6 - 9 p.m.
     · TCC 112
     · Fee: $94
     · Course number: SEF-9076-161BW

Business Formation: Choosing the Right Structure
Deciding what business entity form is best for your company is a.m.ong the most critical early decisions every entrepreneur must make. The legal structure chosen must adequately protect the enterprise’s core intellectual property and enhance the appropriate funding structure as well as respond to taxation, regulatory and liability concerns. This seminar will cover the different business entities and the advantages and disadvantages for choosing one type over another for the start-up  business.     
     · Wednesday, April 13
     · 6 – 8 p.m.
     · SBC 2046   
     · Free, but please register here: http://bit.ly/abt-sbc  

Craft Beer Laboratory Skills: Documentation and Auditing
Documentation, data collection, and data analysis are critical to utilizing and sharing the information learned in the laboratory. Participants will gain a better understanding of proper analyst narration practice and best practices for data collection and storage. An in-depth discussion will emphasize what can be accomplished with proper documentation and analysis, including: validated sensory panels, shelf life studies, identifying and addressing out-of-spec product, identifying critical control points, seeing patterns and trends in production over time, maintaining consistency, and research and development. Participants will also learn how to read and write an SOP and be introduced to the basics of GMP/HACCP.  
     · Tuesday & Thursday, April 26 & 28
     · 6:00 PM - 9:00 PM
     · TCC 116
     · Fee: $201.40
     · Course number: SEF-9072-161BW


To register for any of these BioNetwork at A-B Tech courses, please download this form and email completed form to Amber Baker. For other registration options, click here.
For more information contact us at 828.782.2328 or send an email.
Where noted, please follow special registration instructions.