VINEYARD AND WINERY ENGINEERING
Credit points: 15
This subject focuses on developing knowledge of the principal concepts of viticulture and winery engineering practices in commercial operations and the safe operation of facilities and equipment. Students will analyse and evaluate new information, concepts and techniques relating to viticulture and/or winery engineering and investigate the management of engineering problems in the vineyard. Students will also apply knowledge of viticulture or winery engineering to issues of environmental sustainability in the vineyard. Independent research by students is a feature of the subject.
SchoolSchool of Life Sciences
Subject Co-ordinatorPenelope Smith
Available to Study Abroad StudentsYes
Subject year levelYear Level 3 - UG
Prerequisites Admission into SBATE
|Resource Type||Title||Resource Requirement||Author and Year||Publisher|
|Readings||Grapevines: varieties, cultivation, and management||Recommended||Petra V. Szabo; Jorge Shojania , 2012.||Nova Science Publishers|
Graduate capabilities & intended learning outcomes
01. Solve a range of common viticulture and winery engineering problems and produce appropriate documentation suitable for a professional audience
- Exercises and workshops at the vineyard and winery will be used to demonstrate engineering techniques across these sectors
02. Explain the relationship between physical laws, functional design and operating characteristics of vineyard facilities
- Using workshop sessions and practical exercises in the winery and vineyard, students gain knowledge on the behaviour of fluids and the construction and maintenance of facilities.
03. Describe the engineering principles and examine concepts that underpin the design and operation of vineyards and wineries.
- Undertaking theoretical and practical exercises in the vineyard and winery, students will construct simple systems to gain knowledge on the application and behaviour of fluids. The construction and maintenance of facilities will be studied in these settings.
04. Explain the Occupational Health and Safety (OHS) practices and principles crucial for operating a vineyard facility and reflect on related environmental issues
- Workshops and demonstrations will expose students to the dangers inherent in vineyard and winery activities. Use of job safety analysis sheets or equivalent will be used to assess the risks the personnel and the environment. Group discussions in workshops will also include ethical issues and regulations.
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Epping, 2019, Semester 2, Blended
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorPenelope Smith
One 1.0 days workshop per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
One 2.0 hours workshop per week on weekdays at night from week 31 to week 43 and delivered via online.
|3 x Tutorial Assessments (500 words each, 1500 words total)||25||01, 02, 03, 04|
|2 x written reports (750 words each, 1500 words total)||50||01, 02, 04|
|Written report based on problem solving task and (1500 words)||25||01, 02|