Crop Biotechnology

Crop biotechnology includes a wide range of approaches employed to understand and manipulate the genetic constitution of crop plants, to maximise efficient production and to improve the products we manufacture from harvested produce. The tools of biotechnology can be used to breed resistance to biotic (e.g. insect pests, diseases) and abiotic (e.g. drought, salt) stresses, to increase environmental adaptation and yields and to enhance the nutritional content and quality of food products. In addition, these tools can be used for the diagnosis and control of plant diseases and for the evaluation and conservation of crop genetic resources.

Our crop biotechnology research program is focussed in three major subprograms based around two crops: cereal grains and wine grapes. These sub-programs are:

Crop Improvement

Marker-assisted selection, genetic engineering, population genetics, genome mapping, bioinformatics and gene expression approaches are being applied to develop genetic tools to assist plant breeders to improve the commercial wheat and barley varieties grown by Australian primary producers.

Host-Pathogen Interactions

In order to defeat disease in grain crops, the epidemiology and the growth of the pathogen in the host plant need to be clearly understood. In this subprogram, collaboration with field-based plant pathologists is combined with physiological studies, microscopy, bioinformatics and molecular genetics to examine the growth of fungal pathogens in the tissues of their hosts and to identify genetic loci that confer disease resistance.

Wine Science

Researchers in this subprogram maintain a wide range of research ranging from growing the grapes (viticulture) through to the processes of wine making. In particular, biotechnology-based research focuses on fermentation processes and the environmental adaptation of fermentation yeasts.

Further information please contact Prof Grant Daggard or Dr Robert Learmonth and refer to the USQ ePrints database to search for staff publications.