303314 (v.1) Winery Engineering 302
| Area: | Muresk Institute |
| Credits: | 25.0 |
| Contact Hours: | 5.0 |
| Lecture: | 1 x 2 Hours Weekly |
| Tutorial: | 1 x 1 Hours Weekly |
| Laboratory: | 1 x 2 Hours Weekly |
| Prerequisite(s): | 12616 (v.2) Wine Production 201 or any previous version
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| Syllabus: | Examination of the biochemistry of fermentation, and the theories underlying genetic engineering. This knowledge is used to examine the role of genetic engineering in plant, yeast and bacteria improvement for winemaking. Sources and applications of enzymes in winemaking are considered. The role of genetically modified organisms in winemaking is investigated. |
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| Unit Outcomes: | On Successful completion of this unit students will be able to understand a range of significant metabolic pathways critical to winemaking. Understand the basis of genetic engineering and its application to the wine industry, investigate current biotechnological advances in the wine industry. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Lehninger A.L, Nelson D, Cox, M., (1993), Principles of Biochemistry, 2nd ed, New York, Worth Publishers. Jackson, R. (2000), Wine Science, 2nd ed, San Diego, Academic Press. |
| Unit Texts: | Ribereau-Gayon, P, ed., (2000), Handbook of Enology, Vol 1, Chichester, John Wiley & Sons. |
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| Unit Assessment Breakdown: | Continuous Assessment 100% |
Current as of: February 2, 2004
CRICOS provider code 00301J
