General training for the handling and the preservation of Cyanobacteria
We offer custom made trainings for individuals or small groups by our well experienced staff members. Depending on your interest, the programme may include demonstrations or ‘hands-on’ sample and strain manipulations. The topics we propose include:
The training takes place at ULiege (Campus Sart Tilman, Liège, BE) and is offered in English or French, depending on the participants. For more information, please contact bccm.ulc@uliege.be. |
Duration: 1 to 3 days | ||
Next sessions: | on request | ||
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Cultivation and polyphasic cyanobacterial characterization
This course teaches the theory and gives a “hands-on” training on the cultivation, and the morphological and the molecular characterization of Cyanobacteria. The trainees will perform the cultivation, the genomic DNA extraction, the PCR amplification and the sequencing of taxonomic and functional (e.g. toxin synthetases) marker genes, the phylogenetic analysis and the taxonomic interpretation. In addition, morphological identification based on classical taxonomic literature will also be taught. The training takes place at ULiege (Campus Sart Tilman, Liège, BE) and is offered in English or French, depending on the participants. For more information, please contact bccm.ulc@uliege.be. |
Duration: 5 days | ||
Next sessions: | on request | ||
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Cyanobacterial isolation, cultivation and preservation
This 'hands on’ training starts with the sampling from the environment, goes through the cultivation and isolation procedures to obtain unicyanobacterial and axenic strains, and finishes with the maintenance of living strains and the cryopreservation using a Quality Management System for each step. The course will be tailored to the users’ material. The training takes place at ULiege (Campus Sart Tilman, Liège, BE) and is offered in English or French, depending on the participants. For more information, please contact bccm.ulc@uliege.be. |
Duration: 3 days | ||
Next sessions: | on request | ||
Ask a quote |