ENG304 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.

This subject commences in session 1 and concludes in session 2. Students must enrol in both sessions 1 and 2. It is not possible to commence this subject in session 2.

No offerings have been identified for this subject in 2019.
Continuing students should consult the SAL for current offering details. 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
Two sessions
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.

Incompatable Subjects
ENG302
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
The 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
Contact
Current Students

For any enquiries about subject selection or course structure you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2017 CSU Handbook was accurate at the date of publication: June 2018. The University reserves the right to vary the information at any time without notice.

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