Biotechnology plays a role in many parts of everyday life. From bread, beer, and yogurt to biodiesel, pharmaceuticals, and medical diagnostics, the field brings science out of the lab and into real-world solutions across food, energy, health, and environmental industries.

At Durham College (DC), the Biotechnology – Advanced program helps students turn their curiosity about science into practical, job-ready skills through hands-on learning in industry-standard laboratories.

“Biotechnology is all around us,” says Dr. Christine Hand, Program Coordinator, Biotechnology – Advanced. “Our focus is helping students understand how science is applied in real production, testing, and regulated environments, not just how it works in theory.”

Building a strong foundation with a practical focus
The Biotechnology – Advanced program develops foundational, transferable skills that prepare graduates for careers in food and beverage production, pharmaceuticals, energy, environmental testing, cosmetics, and fine chemicals.

Students begin with core courses in biology, chemistry, biochemistry, and microbiology before progressing to advanced laboratory work that mirrors professional workflows. As they move through the program, students apply their learning through labs and projects designed to reflect real workplace expectations and standards.

Learning in industry-standard laboratories
Hands-on learning is central to the program. In the Industrial Microbiology course, for example, students work in DC’s Containment Level 2 laboratory, applying aseptic techniques and safety standards used in professional bioprocessing and food-production facilities.

Students design, optimize, and monitor full fermentation cycles for products such as cheese, yogurt, and craft beer, gaining insight into how early process decisions affect quality, safety, and outcomes.

“In the classroom, there are lots of interactive moments and learning opportunities,” says Biotechnology – Advanced graduate Lindsey Ure, “The labs provide opportunities for collaborative work.”

Learning quality and safety through real scenarios
A signature learning experience is the Root Cause Investigation, where students step into the role of quality assurance analysts responding to a simulated microbial food-contamination event.

Students trace the source of contamination, document findings, and recommend corrective actions, closely mirroring the investigation and reporting processes used in food and pharmaceutical settings across Canada. The experience reinforces the importance of accuracy, documentation, and regulatory compliance in real-world environments.

Hands-on experience with advanced instrumentation
In DC’s Armando Martone Chemical Instrumentation Lab, students gain extensive experience analyzing real commercial products such as beverages, pharmaceuticals, environmental samples, personal care products, and fine chemicals.

Using industry-based methods, students prepare samples, analyze data, and follow good laboratory and documentation practices. They work directly with chromatography and spectroscopy instruments commonly used in professional labs, building confidence with equipment, software, and quality testing.

Bringing it all together in bioprocessing
In their final year, students complete the Bioprocessing course which brings together their technical and professional skills. Working in teams, they develop protocols to purify and test beta-galactosidase from Escherichia coli, an enzyme used in lactose-free food production.

Alongside laboratory work, students create business plans, proposals, and formal reports, strengthening collaboration, communication, and project management skills expected in professional scientific environments.

Career-ready skills employers value
By graduation, students have hands-on experience with techniques such as DNA extraction, PCR and qPCR, CRISPR, protein purification, immunoassays, microscopy, tissue culture, and analytical instrument operation. They also develop a strong foundation in organic and analytical chemistry, with extensive lab experience using instruments such as GC, HPLC, UV-Vis, NMR, FTIR, and atomic spectroscopy.

Combined with instruction from faculty with real-world industry and research experience, this applied training prepares graduates for roles in biomanufacturing, fermentation, food technology, quality control, quality assurance, and chemical analysis.

“The hands-on experience actually helped me to gain experience and work in my current lab,” says Biotechnology – Advanced graduate Lin Saleem, “These are skills I use every day in my current job.”

Visit the Biotechnology – Advanced or Biotechnology – Advanced (fast-track) pages for more information.