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306476 (v.2) Grape and Wine Technology 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): | 13498 (v.3) Vine and Grape Physiology 102 or any previous version
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Syllabus: | Genes and their regulation. The theory and biochemistry of - DNA replication and transcription, translation and the genetic code. Recombinant DNA and technology and genetic engineering. Molecular approaches in the study of grapevine pests and pathogens. Application of gene technology in viticulture. Vine improvement - mass and clonal selection, methods of developing new varieties - hybridisation, induced mutation. Introduction of new varieties and improved clones. Genetically modified foods - consumer reaction. Development and commercialisation of gene technology products in the food industry - case studies |
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Unit Outcomes: | Upon the completion of this unit students will have - Gained knowledge and an understanding of the principles of grape and wine biotechnology at the "cutting edge" of the wine industry. An awareness of other innovations and the state of research and development in the wine industry. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Boulton R.B, Singleton V.L, Bisson L.F, Kunkee R.E., (1996), Principles and practices of Winemaking, Melbourne, Chapman and Hall Enology Library, International Thompson Publishing. Fleet G.H, (Ed).,(1998), Wine Microbiology and Biotechnology, Melbourne, Harwood Academic Publishers. Fugelsang K., (199), Wine Microbiology, Melbourne, Chapman and Hall Enology Library, International Thompson Publishing. |
Unit Texts: | Ribereau-Gayon P, Dubourdieu D, Doneche B, Lonvaud A., (2000), Handbook of Enology, Vol 1, The Microbiology of Wine and Vinifications, Brisbane, John Wiley and Sons. |
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Unit Assessment Breakdown: | Mid semester exam (molecular biology) 50%, Viticulture Assignment 25%, Wine Assignment Case study and seminar (research and development) 25%. This is a grade/mark assessment. |
Field of Education: | 50303 Viticulture | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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Availability
| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | | | 2004 | Margaret River Campus | Semester 1 | Y | | | | 2004 | Margaret River Campus | Semester 2 | Y | | |
Area
External | refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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