FOOD1000 (v.1) Technology of Brewing and Winemaking
| Area: | Faculty of Science and Engineering |
|---|---|
| Credits: | 12.5 |
| Contact Hours: | 3.0 |
| TUITION PATTERNS: | The tuition pattern provides details of the types of classes and their duration. This is to be used as a guide only. Precise information is included in the unit outline. |
| Lecture: | 1 x 2 Hours Weekly |
| Fieldwork: | 2 x 4 Hours Quarterly |
| Equivalent(s): |
313023 (v.1)
Technology of Brewing and Winemaking 100
|
| UNIT REFERENCES, TEXTS, OUTCOMES AND ASSESSMENT DETAILS: | The most up-to-date information about unit references, texts and outcomes, will be provided in the unit outline. |
| Syllabus: | This unit will introduce students to the brief history of brewing and winemaking and other background knowledge as well as their importance to the Australian industrial economy. The basic principles of brewing and winemaking, such as biochemistry, fermentation mechanisms, equipment selection, and influencing factors, will be thoroughly discussed and assessed, supported by a site visit and guest speakers from brewery/winery. The by-products handling, wastewater treatment, disposal and recovery during brewing and winemaking will also be explained; issues on quality control, economics and safety of brewery/winemaking industries will be discussed. |
| Field of Education: | 030307 Food Processing Technology |
| Result Type: | Grade/Mark |
Availability
Availability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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