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ENG304 Winery Engineering (8)

Abstract

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.

+ Subject Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: ENG304
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
Two sessionsHD/FLSchool 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.

Enrolment restrictions

Incompatible subject(s)
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

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The information contained in the 2018 CSU Handbook was accurate at the date of publication: 24 November 2017. The University reserves the right to vary the information at any time without notice.