OENOLOGY 3003WT - Wine Packaging and Quality Management III
Waite Campus - Semester 2 - 2015
General Course Information
Course Code OENOLOGY 3003WT Course Wine Packaging and Quality Management III Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 3007WT & OENOLOGY 3047W Course Description Science and technology of bottling and packaging systems including chemical and physical properties of packaging materials, principles of filling machinery, design and process control of wine filling/packaging systems.
Wine and food laws and commercial forces as quality standards. Taints and residues in grapes and wine as quality issues. Approaches and systems of quality management using the wine industry as a focus, including the development of corporate quality cultures, standards and specifications. Visits will be made to commercial plants.
Course Coordinator: Associate Professor Paul Grbin
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning OutcomesSuccessful students will be able to:
1 Demonstate an awareness of the physical and chemical properties of packaging materials and how these affect the 'shelf life' of wine. 2 Understand the principals of filling machines and make correct decisions in matching filling machine types to particular wine types 3 Demonstrate an awareness of modern packaging materials & products including containers, closures & bottle decorations. 4 Understand how to prepare a wine for final packaging and have an awareness of how to treat difficult or problem wines prior to packaging. 5 Understand how modern bottling lines are prepared, operated, monitored and shutdown. 6 Understand how taints can be caused in wine, how agrochemical maximum residue limits are derived for wine and how taint contaminants and agrochemical residues are assayed in wine 7 Understand and accept quality management disciplines, techniques and attitudes and how they apply and are increasingly being applied to the wine industry.
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) Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1-7 The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 2,3,4,6,7 An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 4 Skills of a high order in interpersonal understanding, teamwork and communication. 7 A proficiency in the appropriate use of contemporary technologies. 2,3,5 A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 3,7 A commitment to the highest standards of professional endeavour and the ability to take a leadership role in the community. 7
Online LearningStudents should regularly login to MyUni via the MyUni website
(http://myuni.adelaide.edu.au/) for important course-related announcements. Teaching materials,
past examination papers and course documentation will also be posted on this site.
Learning & Teaching Activities
Learning & Teaching ModesLectures and Practicals
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.A full-time student should expect to spend, on average, a total of 48 hours per week on
their studies. This includes both the formal contact time required to the course (e.g.
lectures, tutorials, practicals), as well as non-contact time (e.g. reading and revision).
For a 3-unit course, the expected workload would be, on average, 12 hours per week.
Learning Activities Summary
Week Lecture Topic Presenter Practical Class 1 Course introduction; Introduction to bottle filling PG Packaging line observations and recommendations (PG & SC) Glass and bottle manufacture PG 2 Preparing wine for bottling SC Wine export tasting and presentation (SC) 3 Oxygen in wine development in bottle Guest
Bottling line design Guest 4 Cork – physical & chemical properties; production PG Cork QC (SC) Taints, chemistry corks and closure trials PG 5 Labeling technology PG Field Trip: O-I Asia Pacific Packaging and winemaking Guest 6 Quality management systems PG Field Trip: O-I Asia Pacific Introduction to HACCP PG 7 Group 1: Bottling – red and white wines (SC) Group 2: Bottling – red and white wines (SC) 8 Field Trip: Portavin (Group 1) or Cork Supply/Studio Labels (Group 2) Field Trip: Portavin (Group 2) or Cork Supply/Studio Labels (Group 1) 9 Quality accreditation and accurate measurement Guest Tartaric acid QC practical (PG & SC) 10 Packaging as a marketing tool Guest Consumer acceptability of packaging materials practical Agrochemicals as a QM issue Guest 11 Field Trip: Coca-Cola Amatil (Group 1) Field Trip: Coca-Cola Amatil (Group 2) 12 Continuous improvement Guest Taints practical tasting (SC) Environmental management systems Guest
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 Task Task Type Due Weighting Learning Outcome Packaging line observations and recomendations Formative & Summative
10% 1,2,3 Closure Assignment Summative September 15 20% 1,2,3,4,5 Packaging & Marketing Summative November 3 10% 1,2,4 Final Exam Summative Exam Period Semester 2 60% 1-7
Assessment Task Due Weighting Packaging line observations and recomendations
10% Closure Assignment September 15 20% Packaging & Marketing November 3 10% Final Exam Exam Period Semester 2 60%
SubmissionAll reports should be submitted only in digital form via MyUni Assignment folder for this course. All assignments will be processed through www.turnitin.com. It is recommended that pdf or word file format is used.
All reports are must be submitted by 9 am on the due date.
The Course Coordinator will provide further details of how to submit digital reports. No reports will be accepted if submitted without the signed cover sheet (see attached, and also MyUni).
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 Access Adelaide.
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