Fruits and vegetables represent the major source of vitamins and antioxidants. Understanding the developmental transition leading to fruit ripening is instrumental to the design of novel strategies aiming to maintain high nutritional and sensory value and to reduce post-harvest losses. Course description: - Physiology of the fruit set (4 academics hours) - Role of hormone during ripening (4 academics hours) - Transcriptional regulation of fruit ripening (6 academics hours) - Epigenetic regulation of fruit ripening (2 academics hours) Pedagogies Background knowledge will be assed using online audience response system. This system will be regularly used to interact with students. Additional resources such as selected video will be proposed to the students. Course outcomes Students will acquire knowledge in: - current challenge in fruit ripening challenge - current genes targeted by breeder - different biotechnologies method for future breeding In terms of skills, students will be able to: - diagnose the main ripening related issues - identify traits to be improved - propose a strategy to engineer organoleptic traits