OENOLOGY 7540WT - Engineering for Viticulture & Oenology

Waite Campus - Semester 2 - 2016

This course aims to provide students with an overview of engineering concepts and applications used in viticulture and wine production. Topics covered within viticulture include irrigation system design, vineyard automation and emerging technologies. Engineering topics related to wine production include: winery design, mass and energy balances, fluid and heat transfer systems, solid separation processes, refrigeration and instrumentation. Practical sessions provide students with an opportunity to apply engineering principles to vineyard and winery operations. Application of experimental design methodologies and engineering process economics is also addressed.

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Course Details

Course Code	OENOLOGY 7540WT
Course	Engineering for Viticulture & Oenology
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Postgraduate Coursework
Location/s	Waite Campus
Units	3
Contact	Up to 7 hours per week
Available for Study Abroad and Exchange	Y
Prerequisites	VITICULT 7002WT, OENOLOGY 7028WT
Assessment	Exam, individual project report, group project report, S-component, online quiz

Course Staff

Course Coordinator: Dr Richard Muhlack

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

Appraise aspects of vineyard irrigation design and scheduling;
Describe the application of vineyard automation and advanced technology including robotics and vineyard instrumentation;
Explain how fundamental principles of process engineering are applied to viticulture and wine production;
Apply engineering methodology and safe work practices to winery cellar operations;
Measure and analyse experimental data and observed phenomena;
Communicate experimental findings and associated conclusions/recommendations via written scientific reports;
Employ experimental design principles to assess economic and technical improvement opportunities associated with the operation of a vineyard or winery.

University Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

University Graduate Attribute	Course Learning Outcome(s)
Deep discipline knowledge informed and infused by cutting edge research, scaffolded throughout their program of studies acquired from personal interaction with research active educators, from year 1 accredited or validated against national or international standards (for relevant programs)	1, 2, 3, 4, 5, 6, 7
Critical thinking and problem solving steeped in research methods and rigor based on empirical evidence and the scientific approach to knowledge development demonstrated through appropriate and relevant assessment	1, 4, 5, 6, 7
Teamwork and communication skills developed from, with, and via the SGDE honed through assessment and practice throughout the program of studies encouraged and valued in all aspects of learning	4, 5, 6, 7
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	1, 2, 3, 4, 5, 6, 7
Intercultural and ethical competency adept at operating in other cultures comfortable with different nationalities and social contexts able to determine and contribute to desirable social outcomes demonstrated by study abroad or with an understanding of indigenous knowledges	4, 6, 7
Self-awareness and emotional intelligence a capacity for self-reflection and a willingness to engage in self-appraisal open to objective and constructive feedback from supervisors and peers able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate	4, 6, 7

Learning & Teaching Activities

Learning & Teaching Modes

This course will be delivered in the following means:

2 lectures of 1 hour plus 1 hour of tutorial per week plus 9x4 hours of practical sessions throughout the course.

Lectures are supported by formative tutorials which reinforce student knowledge in each of the subject areas addressed by the course. Formative practical sessions provide students with a hands-on demonstration of application of the course material, together with the opportunity to participate in group learning “in the field” (vineyard and/or winery). Two individual and one group project allow students to apply course learning to set topics of research interest and industry relevance.

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required.
This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Learning Activities Summary

Lecture/Tutorial Topics

Material balances & Solid/Fluid Transfer Systems
Energy balances & Heat Transfer Systems
Solid-liquid separation – Centrifugation, Filtration & Membranes
Electrical Systems, Refrigeration and Winery Instrumentation
Winery designEngineering Experimental Design
Process Economics and Optimisation
Vineyard Spatial Maping & Remote Sensing
Irrigation systems design
Vineyard automation – harvesting, pruning
Advanced vineyard technology – robotics, berry sorting, fruit processing, instrumentation

Practicals – Winery (week 1-8)
As these are large scale practicals, each practical will be set up weekly in the Hickinbotham Roseworthy Wine Science Laboratory as a “practical station”. Student small groups will be rotated through each practical station on a roster basis (determined by the Course Coordinator) throughout the semester. This is to provide each small group with practical hands-on experience of important winery engineering operations that encourages discovery and reinforces learning outcomes.

Winery design
Grape processing and fluid transfer
Refrigeration and Heat transfer
Filtration
Electrical systems and instrumentation
Process Improvement

Practicals – Vineyard (week 9-12)
Irrigation design & vineyard instrumentation
Vineyard automation
Advanced vineyard technologies

Specific Course Requirements

Clothing restrictions apply for laboratory and winery work. A laboratory coat, enclosed footwear and safety glasses are mandatory for entry into the laboratories. Enclosed footwear, high visibility vest and hard hat are required when working in the University winery.

The University's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment task	Type of Assessment	Percentage of total assessment for grading purposes	Hurdle Yes/No	Learning outcome
Final exam	Summative	40%	Yes	1-7
Individual Project Reports	Formative and Summative	20%	No	1-7
Group Project report	Formative and Summative	20%	No	1-7
Online Quiz	Summative	10%	No	1-5
S-component	Formative and Summative	10%	No	1-7

Assessment Related Requirements

Assessment item with hurdle	% needed or requirement to meet hurdle	Is additional assessment available if student does not meet hurdle requirement? Yes or No	Details of additional assessment, if available
Final exam	50%	Yes	Replacement exam

Assessment Detail

Final Exam (40%)
A 3 hour final summative exam (consisting of short and long answer questions) will be given at the end of the semester to ensure summative knowledge of all course material (lectures, background reading and practicals). Due to the practical and industry focused nature of this course, students must achieve at least 50% of the available marks in the final exam to pass the course. This is to ensure mastery of core Discipline elements relevant to professional practice.

Individual Project Reports (20%)
Students will prepare two 1000 word individual project reports based on practical work (with project topics to be selected by the Course Coordinator from the list of practical components taught in this course) which will be submitted in week 4 (formative report) and week 12 (summative report) respectively. These individual reports will each be worth 10% of the total course mark (ie 20% overall for individual project reports).

Group Project Report (20%)
Students will work in their winemaking groups to prepare a 2500 word (maximum) project report (with project topics to be selected by the Course Coordinator from the list of practical components taught in this course) which will be submitted in week 9. A single report is to be handed up by the group and all group members will receive the same mark, worth 90% of the total for this assessment item. The remaining 10% of the total mark for this assessment item will be from a group peer assessment.

Online quiz (10%)
Submitted via MyUni, the quiz can be accessed multiple times once available, until the due date in approximately week 8. Covers material from the weeks preceding the quiz.

S-component (10%)
Case Study – Summative report and formative presentation. Each student will choose and analyse a winery process improvement strategy from a set list. The case study will be presented in class as a formal presentation with an accompanying short written
critique

Submission

Late Submission
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 成人大片 is committed to regular reviews of the courses and programs it offers to students. The 成人大片 therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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