Wine, Food & Molecular Biosciences

The Department of Wine, Food and Molecular Biosciences covers course areas including animal and plant science, biochemistry, food science, horticulture, microbiology, sensory science, viticulture and wine science. Staff are actively involved in teaching, at undergraduate and postgraduate levels, and involved in a wide range of research projects. 

Areas of research we are currently involved in include:

• The content and availability of bioactive compounds
• Meat quality
• Vineyard practice and effects on grape quality (especially for Pinot Noir)
• Pest and disease management
• Innovative technologies in juice and wine processing
• Sensory theory
• Animal, plant breeding and genetics (molecular and quantitative) to confer resistance to disease caused by pathogens
• The use of animal models for the study of human diseases (cataracts, Batten’s disease, osteoporosis),
• The use of computer simulation to predict biological and physical phenomena
• The influence of environmental stressors on animal and plant health (microbial infections, UV damage in plants, temperature stress in dairy cattle and poultry)
• The detection of environmental toxicants using biosensors
• Industrial fermentation, microbial stress responses, practices for safe food production, health beneficial microbes

We also recognise that it is important to provide the breadth of expertise required to New Zealand industry through our research and training of postgraduate students.

Contact Department of Wine, Food and Molecular Biosciences

Phone: +64 3 321 8370
Fax: +64 3 325 3882
Email: Jim.Morton@lincoln.ac.nz

Department of Wine, Food and Molecular Biosciences
P O Box 84
Lincoln University
Lincoln 7647
Canterbury
New Zealand