Wikier

Lab management at IBT

This page covers information, procedures and routines for laboratories at the Department of Biotechnology and Food Science.

General information

Purchases for labs

Chemicals and equipment for the labs must be ordered by e-requisition (ENG/NO).

Order form for chemicals and SDS must be attached. E-requisitions without required attachments will be returned.

Instrument responsibility

List of instrument responsibilities (NO) and role description (ENG/NO).

Failure of technical installations - notification

See chapter "Acute failure of technical installations", wiki HSE at IBT.

Access to IBT laboratories

Access to the laboratories will be given by the lab coordinator after completion of training and handing in receipt for training and documentation for risk assessments.

  • Download risk assessments for your lab (below) and go through them with your supervisor. Make your own file with relevant activities. Add any new activities.
  • Download and read the general lab rules for IBT and the specific lab rules for your lab (below).
  • Contact the lab coordinator of the relevant lab (see below) to make an appointment for lab/HSE training.
  • You may receive links for relevant E-learning courses by E-mail. Complete these courses and download documentation (diploma).
  • Hand in the documents after instructions from the lab coordinator. The lab coordinator can now give access to lab.
  • General lab rules for IBT laboratories (ENG/NO). Se below for specific lab rules for each lab.

Gas distribution

  • Labs in Kjemi 3 and K4 (K4.120 only) are supplied with CO2 and N2 from the distribution facility in Kjemi 5. Distribution of H2 and O2 are also prepared, but not connected.
  • The distribution facility is operated by IKP (Department of Chemical Engineering). If you plan to use more gas than usual, contact the gas coordinator at IKP . If the central runs out of gas, you can ruin affected experiments and instruments (not only your own).

IBT laboratories Gløshaugen

For general HSE information for IBT see wiki HSE at IBT. For lab specific info see below.

Molecular genetics and microbiology

Key information

Facilities and equipment

  • General microbial molecular biology laboratories (Biosafety Level 1)
  • Laboratories for work with genetically modified microorganisms (GMM)
  • Laboratory for work with biological agents classified as Risk Group 2 (Biosafety Level 2)
  • Cold storage room (-20 °C)

HSE

  • Lab rules for the general microbial molecular biology laboratories: (ENG)
  • Lab rules for the Risk Group 2 laboratory: (ENG)
  • Risk assessments (ENG)

Sign up for lab/HSE-training:

  • Write your name on the date that you would like to participate: (SIGN UP)
  • If not able to sign up: contact Hanne Jørgensen

Microbial physiology

Key information

Facilities and equipment

  • General microbiology and bioreactor laboratories
  • Laboratories for work with genetically modified organisms (GMO)
  • Laboratory for work with human cell lines

HSE

  • General microbiology and bioreactor laboratories: Lab rules (ENG)
  • Laboratory for work with human cell lines: Lab rules (ENG)
  • Risk assessments (ENG)

Biopolymers and biomaterials

Key information

Facilities and equipment

  • Laboratories for production, modification and characterization of biopolymers and biomaterials equipped with SEC MALLS, HPAEC PAD (“Dionex”), preparative and analytical SEC columns, CD, ITC and freeze driers.
  • Laboratory for rheological studies with Texture Analyzer and Rheometers.
  • Laboratory for Seaweed Biorefinery with larger processing equipment, ultra centrifuge and CNS analyzer

HSE

  • Lab rules (ENG)
  • Risk assessments (ENG)

Mass spectrometry

Key information

  • Location: Kjemi 3, ground floor

Visit the mass spectrometry web page

HSE

  • Lab rules (ENG)
  • Risk assessments (ENG)

NMR

Key information

  • Location: Kjemi 3, floor U1 and U2

Visit the NMR-laboratory web page.

HSE

  • Lab rules (ENG)
  • Risk assessments (ENG/NO)

Analysis and control of microbial systems

Key information

Facilities and equipment

  • Microbiology laboratory
  • Fish laboratory
  • Algeae laboratory

HSE

  • Lab rules for microbiology laboratory (ENG/NO)
  • Risk assessments (ENG/NO)
  • Receipt form for completed lab training and lab rules (ACMS) (ENG)

Food science

Key information

Facilities and equipment

HSE

Brewing lab (shared)

Key information

Facilities and equipment

(under construction)

HSE

  • Lab rules (ENG)
  • Risk assessments (ENG)
  • Receipt form for completed lab training and lab rules Brewing lab (ENG)

Common resources

IBT laboratories Akrinn (Food science)

Microbiology

Key information

  • Location: Kalvskinnet, Akrinn, U1 floor
  • Lab coordinator: Anna Lødeng
  • Operation support: Selina Chuan Jakobsen (selinacj@stud.ntnu.no)

Facilities and equipment

  • General microbial molecular biology laboratories (Biosafety Level 1)
  • Laboratory for work with biological agents classified as Risk Group 2 (Biosafety Level 2)

HSE

  • Lab rules for the general microbial molecular biology laboratories: (ENG/NO)
  • Lab rules for the Risk Group 2 laboratory: (ENG/NO)
  • Risk assessments (ENG)

Analytical chemistry

Key information

Facilities and equipment

  • Laboratories for chemical and physical analyses of foods, such as colour, water activity, content of salt, fat and protein (by Kjeldahl’s method)
  • Instrumentation includes Gas Chromatography (GC), High-Performance Liquid Chromatography (HPLC), Differential scanning calorimetry (DSC), high- resolution respirometry, Raman spectroscopy, spectrophotometers, centrifuges and small batch bioreactors

HSE

  • Lab rules (NO/ENG)
  • Risk assessments (NO/ENG)
  • Receipt form for lab training, chemical laboratories, Akrinn/ Kvitteringsskjema for lab-opplæring, kjemiske laboratorier, Akrinn (NO)

Food processing

Key information

Facilities and equipment

  • Laboratory for production and processing of foodstuffs (smoking, freeze-drying, filtration, pasteurization etc.)
  • Laboratory for basic foodstuff analysis (pH, aw, texture, color, dry matter etc.)
  • Three cold store rooms (+2--25°C), two cooling incubators (RH), three cooling cabinets (0-18°C).
  • Packaging equipment, MAP ang vacuum
  • Laboratory is defined as a clean zone

Common activities

  • Processing and analysis of cold smoked salmon
  • Brewing and sensory analysis of beer
  • Production and analysis of camembert

HSE

  • Lab rules (ENG/ NO )
  • Risk asessments (ENG) (not complete).
  • Instrument protocols with risk assessments and operation instructions are stored on "T:\nv\ibt\01. HMS\web\Labregler, risikovurderinger og driftsinstrukser\1. Labregler risikovurderinger\20. Matvitenskap\Prosesslab\Instrumentprotokoller med risikovurd. og driftsinstruks". Contact the lab coordinator if you don't have access.

Routines

  • Cleaning procedure
  • HACCP

Sign up for lab/HSE-training:

  • Write your name on the date that you would like to participate: (SIGN UP)
  • If not able to sign up: contact Martin Haider