An introduction to the genetics of plants, animals and microbes of relevance to agricultural production systems.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
|Available semesters||Semester 1 2022|
Please note: This course can’t be fully completed online as you will need to be on campus to complete some activities.
What you will learn
After successfully completing this course, you’ll be able to:
- Explain the role of genetics in evolution and genetic improvement of plants and animals.
- Apply the theoretical principals of classical, quantitative and molecular genetics to developing strategies for genetically improving plant, animals and microorganisms.
- Explain and debate the ethical issues associated with genetics, particularly transgenics, as they apply to indigenous knowledge and issues of global interest and relevance.
Associate Professor Chris Winefield
Chairperson Bio-Safety Committee
Department of Wine, Food and Molecular Biosciences[email protected]