Challenges and opportunities of the emerging science of Synthetic Biology
Date£º
2016-10-17 09:11 Source£º
http://www.oiv.int Author:
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Accepting the OIV¡¯s invitation, the Professor Sakkie Pretorius (Macquarie University, Sydney, Australia) presented a special lecture on ¡°Synthetic genome engineering forging new frontiers for wine yeast¡±.
As the world¡¯s intergovernmental organisation of scientific and technical nature of recognised competence for its works concerning vines, wine, wine-based beverages, table grapes, raisins and other vine-based products, the International Organisation of Vine and Wine (OIV) has taken a keen interest to fully understand the potential challenges and opportunities associated with the emerging science of Synthetic Biology.
This lecture was well-received and sparked the interest of all the attendees to proactively engage all stakeholders of the global wine industry
In this context, the OIV has invited Professor Sakkie Pretorius (Macquarie University, Sydney, Australia) to present a special lecture on ¡°Synthetic genome engineering forging new frontiers for wine yeast¡± to a joint session of our various Commissions on the 4th of April 2016. This lecture was well-received and sparked the interest of all the attendees to proactively engage all stakeholders of the global wine industry ‒ researchers, industry practitioners, policymakers, regulators, commentators and consumers ‒ in a meaningful dialog about the potential challenges, opportunities and impacts emanating from Synthetic Biology.
Professor Pretorius at the end of the lecture with the president of the OIV Monika Christmann
To support this important conversation, Professor Pretorius undertook to write a comprehensive review article on this subject.
This paper has now been published in a peer-review journal, Critical reviews in Biotechnology (see attached). This article is an Open Access publication and can be downloaded for free as a PDF from the website:
Pretorius, I.S. (2016) Synthetic genome engineering forging new frontiers for wine yeast. Critical Reviews in Biotechnology.