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. -- Course Website
Prerequisites: <br/> 12614 (v.4)<br/> Wine Science 202<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> <br/> 312412 (v.3)<br/> Wine Science 300<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> AND<br/><br/> <br/>
