208-266 Crop Improvement

This subject should enable students to:

• describe the limits that exist for developing crops and pastures in an environment;

• describe the way crop and pasture products are used and how these quality parameters may be manipulated genetically and agronomically; and

• appreciate how environment, genotype, crop management and storage affect crop quality.

The content includes:

• seed and bulk commodity quality, freedom from contamination, genetic purity and fitness for purpose;

• chemistry of quality - proteins, fats, carbohydrates;

• wheat quality and baking;

• grain protein and baking quality;

• malting and brewing and barley quality;

• feed grains and livestock rations;

• pulse crops and protein quality. Oilseed quality and fatty acid composition;

• quality testing procedures;

• breeding and crop improvement including the impact of biotechnology; and

• plant breeders rights and variety development and commercialisation.

One 2.5-hour written examination worth 40% of final marks, two assignments equivalent to 3000 words and worth 30% of final marks each.