ENG302 Winery Engineering (8)
AbstractThis subject deals with the specialist areas of engineering relevant to winery construction and planning.
Topics include engineering services (e.g. electricity, gas, water, steam and compressed air), equipment selection, instrumentation and process control, engineering structures, waste management and winery design.
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+ Subject Availability Modes and Location
| Session 1 | | Distance | Wagga Wagga Campus |
Continuing students should consult the SAL for current offering details: ENG302
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| One session | HD/FL | School of Agricultural and Wine Sciences |
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| Prerequisite(s) |
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| ENG210 and WSC201 |
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Learning OutcomesUpon successful completion of this subject, students should:
- be able to describe the sources of energy used in food processing.
- be able to accurately describe the distribution and uses of the major engineering services such as water supply, steam and compressed air.
- be able to specify appropriate materials handling equipment for a winery.
- be able to apply their understanding and make appropriate selections of sensors and process control equipment.
- be able to specify processing equipment for a commercial winery.
- be able to confidently discuss the practical and legal aspects of winery waste disposal.
- be able to acurrately describe the safety issues relevant to working in a winery.
- be able to design a winery when supplied with parameters such as location, annual crush, grape varieties and budget constraints.
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SyllabusThe subject will cover the following topics:
- Energy sources used in the food processing industry including electricity, fossil fuels and renewable energy sources.
- The distribution and uses of the major engineering services such as water supply, steam and compressed air.
- The cost of energy and energy conservation practices.
- Storage vessels (e.g. tanks) and materials handling equipment (e.g. belt and screw conveyors).
- Instrumentation and process control systems. Digital logic and motor/valve control.
- Equipment selection. Estimating capacities and interpreting commercial literature.
- Safety issues relevant to wineries.
- Winery waste disposal. The BOD test and characteristics of winery wastes. Waste treatment and disposal.
- Winery layout and planning. Space requirements and equipment sizes.
- Fermenting facilities and building design. |
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The information contained in the 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.
