VINEYARD AND WINERY ENGINEERING

AGR3VWE

2019

Credit points: 15

Subject outline

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

Credit points15

Subject Co-ordinatorPenelope Smith

Available to Study Abroad StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites Admission into SBATE

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsGrapevines: varieties, cultivation, and managementRecommendedPetra 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

Activities:
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

Activities:
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.

Activities:
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

Activities:
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.

Subject options

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Start date between: and    Key dates

Epping, 2019, Semester 2, Blended

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorPenelope Smith

Class requirements

WorkShop Week: 31 - 43
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.

WorkShop Week: 31 - 43
One 2.0 hours workshop per week on weekdays at night from week 31 to week 43 and delivered via online.

Assessments

Assessment elementComments% ILO*
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