Introduction

What does the IWBT offer to postgraduate students?

• Visionary and industry-directed training, as well as multi-skills training by ad hoc short courses.
• Exposure to cutting-edge technology and innovative research in world-class laboratories.
• Financial support for full-time students.
• Incentives to top students, e.g. overseas training.

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Postgraduate programmes

The IWBT's postgraduate programmes in Grapevine and Wine biotechnology are unique to Stellenbosch University and can be followed to obtain the following degrees: HonsBSc; MSc or MScAgric; PhD or PhD (Agric). Students who completed a four year undergraduate degree (e.g. BScAgric; BSc FoodScience, BIng) may enrole for the MSc or MScAgric degree, but will be requested to follow the formal HonsBSc lectures.

778 HonsBSc or HonsBScAgric (Grapevine and Wine biotechnology)

Entrance requirements
A BSc, BScAgric or BIng degree that is accepted by the Senate with any relevant discipline as major subject, e.g. Biochemistry, Botany and Zoology, Chemistry, Genetics, Physiology, Microbiology, Plant Pathology, Food Science, Viticulture, Oenology, Chemical Engineering, etc. Only students who have attained an average of at least 60% in these subjects in the final year will be considered for admission to the honours programme.

Programme composition
The programme comprises formal lectures, as well as seminars, independent study and experimental work in Grapevine and Wine biotechnology; supplementary study or competence in other subjects or specific topics may be required. The formal lectures will be presented as modules. The modules that must be completed by the students will be determined in conjunction with the lecturer according to the students' academic background and interests. The final mark for the modules will be determined by means of continuous assessment.

Programme content
For internal purposes, the programme consists of the following modules:

771 Research methodology for grapevine and wine biotechnology (40 credits)
Project planning, communication and writing skills; oral presentation of research project proposal; carrying out experimental research; data processing; written reporting on and oral presentation of research results; writing and presenting a seminar.

Seminar . Honours students have to submit one typed seminar that has been written in the acknowledged scientific writing style. The written seminar is presented as a lecture in the same format as a presentation at a subject congress or symposium. The use of visual aids (powerpoint presentation) is therefore a prerequisite. The evaluation of seminars is therefore done on the basis of the typed seminar (with the emphasis on the content, style and ability to select material from the literature), as well as the oral presentation thereof (with the emphasis on the content, use of visual aids, ability to logically convey information in a manner that will retain the interest of the audience throughout).

Practical project . The greatest emphasis is placed on practical laboratory work. Students will work in a laboratory with daily supervision from senior postgraduate students and researchers. At the beginning of the year students must present a project proposal during which a complete motivation and project plan must be submitted. At the end of the year students must submit a written report on their projects in the form of a scientific article and present an oral report on their projects. The evaluation of this module takes place continuously.

772 Techniques in grapevine and wine biotechnology (25 credits)
General laboratory safety and etiquette, biological calculations; project planning; general molecular biology techniques; polymerase chain reaction (PCR); agarose gel electrophoresis; ligation; restriction; cloning of DNA fragments; bacterial and yeast transformation; hybridisation techniques; protein isolation and analysis; introduction to bioinformatics, genomics, transcriptomics and proteomics. Winemaking techniques and analysis of wine, including wine tasting.

773 Biotechnology of wine-related microbes (30 credits)
Isolation, identification and classification of wine-associated yeasts and bacteria. Fermentation biochemistry and kinetics; metabolic end products; nitrogen and sulphur metabolism during fermentation; fermentation problems; ethanol tolerance; fermentation bouquet and other volatile esters. Biotechnology of lactic acid bacteria; malolactic fermentation and microbial spoilage of wines. Techniques and targets for the genetic improvement of wine yeasts; legal, ethical and consumer aspects relating to the use of genetically manipulated wine yeasts. Role of enzymes in vinification.

774 Vine structure and the concepts of vine balance / Grapevine improvement (20 credits)
General viticultural concepts, including the vegetative structure and function; reproductive structure and development as well as integration into the establishment and management of vine balance in the viticultural system. Biotechnological aspects of vine plant diseases; molecular-genetic aspects of plant-pathogen interactions; use of recombinant DNA technology to genetically improve plants; techniques and targets for the genetic improvement of plants.

714 Chemical components of grapes and wine (5 credits)
Water and sugars; polysaccharides; alcohols; acids; phenols; aldehydes and ketones; acetals; esters; lactones; terpenes; nitrogenous components; hydrogen sulphide and sulphur components; hydrocarbons and derivatives; macromolecules and growth factors; dissolved gases and minerals.

Allocation of marks. A system of continuous evaluation is used to evaluate the students' knowledge and level of proficiency. An examination will be written on completion of each module. Students must obtain a minimum of 50% for each examination, failing which a supplementary examination must be written. The maximum mark of 50% can be allocated in the case of a supplementary examination.

All modules must be passed, as well as a final mark of 50% achieved to pass the honours course and a final mark of 75% or higher serves for a distinction (cum laude)

878 MSc or MScAgric (Grapevine and Wine biotechnology)

Entrance requirements
An HonsBSc or HonsBScAgric degree with Grapevine and Wine biotechnology 778; or any HonsBSc, HonsBScAgric or BEng degree that is acceptable to the Senate, on the understanding that the prescribed modules from Grapevine and Wine biotechnology 778 be passed during the first year.

Programme content
For the MSc or MScAgric degree, the student must do independent research on an approved topic in Grapevine and Wine biotechnology and submit the results in the form of a publishable thesis. Supplementary studies on specific topics may be required. The programme for each student is determined by the supervisor concerned. An oral examination is conducted. A typed literature overview (Chapter 2 of the thesis) must be submitted at the end of the first year of study.

978 PhD or PhD(Agric) (Grapevine and Wine biotechnology)

Entrance requirements
An MSc or MScAgric degree in Grapevine and Wine biotechnology; or any MSc, MScAgric, MEng or MScEng degree that is acceptable to the Senate.

Programme content
A dissertation on an approved topic in Grapevine and Wine biotechnology that contains the results of original research is required for the PhD or PhD (Agric) degree. Students are strongly encouraged to start their literature review at the end of the first year of study.

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Postgraduate research projects

The IWBT has a well-established research programme that focuses on cellular and molecular biology and biotechnology of grapevine, wine yeasts and bacteria. The multidisciplinary nature of this research programme results in close co-operation with several departments at Stellenbosch University, as well as with other role players within and beyond the country's borders.

All research projects of postgraduate students fall within this programme. More information on the research programme and different focus areas is available on the IWBT's webpage (www.sun.ac.za/research).

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Short courses

The IWBT promotes the development of our students, and therefore continually creates training and development opportunities for them. The focus of these actions is to enhance the development of our students to encourage personal growth, as well as academic excellence.

The following short courses are presented to the IWBT's postgraduate students on an ad hoc basis with the aim to equip them with core competencies to prepare them for the research field:

• Introduction to sampling
• Chemometric workshops
• Statistics in research (experimental design and analysis of variance)
• Oenology sensory training sessions
• Laboratory safety course
• Project management course (with focus on a scientific project)
• Scientific communication and presentation skills
• Microsoft PowerPoint course: general guidelines and designing techniques, specifically template design

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Bursaries

Financial support from the IWBT

The IWBT may, at its discretion and subject to sufficient funding being available, award the following financial support to full-time registered students if they have not been awarded any other external bursaries:

• Honours - up to R16 500 per annum (for one year)
• Masters - up to R50 000 per annum (for two years)
• Doctoral - up to R72 000 per annum (for three years)

Bursaries are awarded in terms of the regulations of Stellenbosch University and maximum amounts for bursaries are applied as determined by the postgraduate bursary office. However, in exceptional cases the IWBT retains the right to make adjustments to bursary supplementations depending on the total value of the bursaries awarded, as well as the performance of the student.

Other postgraduate bursaries (from Stellenbosch University)

Students are strongly encouraged to apply for competative bursaries (e.g. NRF Free-standing Prestige Bursary; NRF Equity Bursary, US Postgraduate Merit Bursary, etc.) through the Office for Postgraduate Bursaries at:

Office for Postgraduate Studies
Tel. 021-808 4208

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Application and selection procedures

The applications for 2013 are now open.

• 17 September 2012 (South African applicants)
• 20 August 2012 (International applicants)

Application procedure

Fully complete all sections on the internal application form. Click here for the application form. Please note that this application form is for internal use only and is not an official application form of the University.

Please attach the following documents to your application (pdf/scanned-versions are accepted if submitted by email):

• A certified copy of your academic transcripts (marks) [and English translation if in a foreign language]
• Certified copies of degree(s) obtained. (Please note: If you have been, or currently are registered as a student at Stellenbosch University, the IWBT will request your academic transcripts from Administration. There is therefore no need to attach them to this application).
• A complete Curriculum Vitae (only for master's and doctoral applications)
• A copy of your ID/Passport documents
• Foreign students, whose mother tonque is not English, is requested to complete a TOEFL test and submit the results to the IWBT.

Please request your referees to complete the IWBT's referee report form or write their own referee letter. These confidential reports must be submitted directly to the IWBT before the closing date.

 

Selection procedure

Candidates are selected by the IWBT on merit and according to the following criteria: undergraduate academic results; postgraduate academic results (if applicable); practical proficiency; personal motivation.  Feedback from referees are also taking into consideration to evaluate an applicant. All applications are subject to the availability of research funds and laboratory space.

Students are firstly accepted provisionally if the current degree is not completed. It means that the student meet the selection criteria of the Institute, but not yet the requirements of the University. The student need to meet the requirements of the University after completing the current degree with an average of 60% before he/she can be finally accepted for the postgraduate study.

Please note that accepted students will still need to apply officially through the University, before they can register for the postgraduate degree.

 

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Enquiries

Enquiries to the Institute for Wine Biotechnology

Ms Karin Vergeer
Postgraduate Coordinator
Tel. 021-808 3770; Fax 086 591 4338

Enquiries to Stellenbosch University

Web site: http://www.maties.com

Division for Admissions and Accommodation (Stellenbosch University)
Tel. 021-8084515 (international +27-21-8084515)

Division for Student Fees (Stellenbosch University)
Tel. 021-8084519 (international +27-21-8084519)

Division for Postgraduate Bursaries
Tel. 021-8082957 (international +27-21-8082957)

International Office
Tel. +27-21-8084628