PLANT SC 3500WT - Biotechnology in the Food & Wine Industries III

This course covers the application of biotechnology to increase the nutritional composition and safety of food and beverages, for developed and developing nations. Emphasis is given to approaches that increase the nutritional value of food and/or the sustainability of food production covering all aspects of the value chain from paddock to plate. Examples include DNA marker-assisted selection to fast track classical breeding methods for improved plants, animals and microorganisms, genetic modification (GM) approaches and enzyme engineering for efficient food processing and production, non-alcoholic and alcoholic fermentations and food additives. The role of the community, media and government in delivering safe, ethical and sustainable biotechnology solutions is investigated through current examples.