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.
School of Agricultural and Wine Sciences
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.
The information contained in the CSU Handbook was accurate at the date of publication: May 2021. The University reserves the right to vary the information at any time without notice.