OENOLOGY 7004WT - Wine Packaging and Quality Management
Waite Campus - Semester 2 - 2020
General Course Information
Course Code OENOLOGY 7004WT Course Wine Packaging and Quality Management Coordinating Unit School of Agriculture, Food and Wine Term Semester 2 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Prerequisites OENOLOGY 7010WT & OENOLOGY 7047WT. Wine Business students can enrol without pre-requisite. Course Description This course involves teaching sessions that may be attended by both Undergraduate and Postgraduate students.
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: Dr Richard Muhlack
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
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)
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.
Students unable to attend face to face will be offered online alternatives.
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
Course introduction; Introduction to HACCP PG No practical Quality management systems PG 2 No lectures (ASVO Mildura Seminar) SC Practical: Tartaric acid QC (PG & SC) 3 Quality Management systems: application in the wine industry Guest Practical: Commerical acceptablity of wine: tasting and presentation (SC) Continuous improvement Guest
Quality accreditation and accurate measurement PG Practical: Packaging line observations and recommendations (PG & SC) Interface between QM & regulatory requirements PG 5 Preparing wine for bottling PG Field Trip: O-I Asia Pacific Introduction to bottle filling Guest 6 Bottling line design PG Field Trip: Portavin Glass and bottle manufacture PG 7 Labelling technology Field Trip: Cork Supply/Studio Labels (PG) Cork – physical & chemical properties; production 8 Soft-pack technology Practical: Bottling – red and white wines (SC) Screw cap technology 9 Oxygen in wine development in bottle & alternative closures Guest Field Trip: O-I Asia Pacific 10 Packaging & winemaking Guest Practical: Cork QC 11 Packaging as a marketing tool Guest Field Trip: TBA Taints and troubles with corks PG 12 Packaging innovation assigment assessment Guest Practical:Taints tasting (SC)
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 Hurdle Learning Outcome Packaging line observations and recommendations Formative & Summative September 4 25% No 1,2,3 Packaging Innovation Assignment Summative October 25 25% No 1,2,3,4,5 Final Exam Summative Exam Period Semester 2 50% No 1-7
Assessment DetailDue to the current COVID-19 situation modified arrangements have been made to assessments to facilitate remote learning and teaching.
Assessment Task Due Weighting Packaging line observations and recommendations: 1500 word individual report discussing the bottling equipment located in the Hickinbotham Wine Science Laboratory. Observation and recommendations need to be included in the report.
25% Packaging Innovation Assignment (25%): A group assignment desribing an innovation in relation to wine packaging, materials, equipement or process. Student will work in pairs to develop a 1500 word report outlining this innovation. October 25 25% Final Exam (50%) : 2 hour short answer exam covering all course material Exam Period Semester 2 50%
- Packaging line observation and recommendations assignments are to be submitted via MyUni Canvas. All assignments are processed via Turnitin.
- Packaging Innovation Assigment will be assessed on Wednesday October 25, commencing 9.10am. Both University staff and student peers will undertake the assessment. Final mark will be weighted 50% staff mark and 50% peer mark.
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.
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.
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