ENG302 Winery Engineering (8)

Winery Engineering builds on earlier studies in food and beverage engineering and wine production to develop knowledge and skills in: the principles of winery design, including decisions relating to equipment selection, capacity and scheduling; enhancing the sustainability of winery operations, including analysis of energy and water supply and their utilisation, and alternatives for waste disposal; and the design and evaluation of new technologies to meet economic, logistic and product quality requirements.  Workplace health and safety, and regulatory compliance issues are also addressed within this framework.

No offerings have been identified for this subject in 2021.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Agricultural and Wine Sciences

Assumed Knowledge

This subject assumes students have a sound understanding of: (i)  the principles, equipment and design calculations underpinning fluid flow, engineering thermodynamics, heat and mass transfer operations, refrigeration and solid-liquid separations relevant to food and beverage processing; and (ii)  the processes and equipment employed in red and white wine production, including pre- and post-fermentation processing operations, and wine storage and packaging. This assumed knowledge will normally be demonstrated by the successful prior completion of ENG210 Food and Beverage Engineering and WSC201 Wine Production 1, or equivalent subjects.

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to analyse grape supply logistics and winemaking practices to select appropriate equipment of optimal capacity and recommend the scheduling of the equipment and winery services for a given scenario
  • be able to describe and evaluate options for energy and water supply and their utilisation, and analyse and justify selected opportunities for enhancing the efficiency of energy use
  • be able to describe and evaluate alternative options for disposal of liquid and solid wastes and justify the selection of methods appropriate to a given scenario
  • be able to describe, evaluate and compare the use of selected procedures or technologies against economic, logistic and product quality constraints
  • be able to describe significant workplace health and safety risks in winery operations and demonstrate awareness of relevant legislation

Syllabus

This subject will cover the following topics:
  • Principles of winery design; equipment selection, scheduling and sizing
  • Winery utilities – supply and optimisation for sustainable operation
  • Winery waste treatment and environmental compliance
  • Workplace health and safety considerations in winery design and operation
  • New technologies in winery operations

Indicative Assessment

The following table summarises the assessment tasks for the online offering of ENG302 in Session 1 2020. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Title
Value %
1
Winery design exercise
30
2
New technology report
20
3
Final exam
50

The information contained in the CSU Handbook was accurate at the date of publication: February 2021. The University reserves the right to vary the information at any time without notice.

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