| Area: |
Muresk Institute |
| Credits: |
25.0 |
| Contact Hours: |
5.0 |
| |
| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
| |
| 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
|
| |
| 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. |
| |
| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
| |
| Field of Education: | 50100 Agriculture (Narrow Grouping) |
| Funding Cluster: | 10 - Agriculture |
| SOLT (Online) Definitions*: | Informational
*Extent to which this unit or thesis utilises online information |
| Result Type: | Grade/Mark |
Availability |
| Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information. |
