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307547 (v.1) Technology of Brewing and Winemaking 100
Area: |
Department of First Year Engineering Studies |
Credits: |
12.5 |
Contact Hours: |
3.0 |
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| ** The tuition pattern below provides details of the types of classes and their duration. This is to be used as a guide only. For more precise information please check your unit outline. ** |
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Lecture: |
1 x 2 Hours Weekly |
Practical: |
1 x 1 Hours Weekly |
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Syllabus: |
An overview of brewing and winemaking, their history and importance in the Australian economy, moulds, yeasts, hops, malting, fermentation, aging, separation and purification, design and operation, aerobic and anaerobic digestions, wastewater treatment and contaminated soil remediation, economics and safety issues. |
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| ** To ensure that the most up-to-date information about unit references, texts and outcomes appears, they will be provided in your unit outline prior to commencement. ** |
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Field of Education: |
10500 Chemical Sciences (Narrow Grouping) |
HECS Band (if applicable): |
2 |
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Extent to which this unit or thesis
utilises online information: |
Supplemental |
Result Type: |
Grade/Mark |
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Availability |
| Year |
Location |
Period |
Internal |
Area External |
Central External |
| 2004 |
Bentley Campus |
Semester 2 |
Y |
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| 2004 |
Miri Sarawak Campus |
Semester 1 |
Y |
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| 2004 |
Miri Sarawak Campus |
Semester 2 |
Y |
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Area
External |
refers to external course/units run by the School or Department, offered online or through Web CT, or offered by research. |
Central
External | refers to external course/units run through the Curtin Bentley-based Distance Education Area |
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