Abstract
Winery Engineering builds on earlier studies in wine production, with an expansion of core concepts of process engineering for wine production. There will be a focus on principles of process control and hygienic design and operation of food processing equipment. Students will develop knowledge and skills in: the principles of … For more content click the Read More button below.
Syllabus
This subject will cover the following topics:
Principles of heating and cooling;Principles of solid and liquid handling and separation;Motors, drives and sensors for process control;Hygienic design and operation of equipment;Principles of winery design; equipment selection, scheduling and sizing;Winery utilities supply and optimisation for sustainable operation;Winery waste treatment and environmental compliance; … For more content click the Read More button below.
Assessment items
1. Winery Design Exercise
2. New Technology Report
3. Final Exam
Learning outcomes
Upon successful completion of this subject, students should:
1.
appraise and apply core concepts of process engineering for wine production;
2.
analyse grape supply logistics and wine making practices to select appropriate equipment of optimal capacity and recommend the scheduling of the equipment and winery services for a given scenario;
3.
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;
4.
describe and evaluate alternative options for disposal of liquid and solid wastes and justify the selection of methods appropriate to a given scenario; and
5.
describe, evaluate and compare the use of selected procedures or technologies against economic, logistic and product quality constraints.
Enrolment restrictions
Replacement
Pre-requisite
Incompatible