A practical manual and laboratory notebook will be provided and must be brought to each session but students will need to provide their own lab coat and safety glasses. Students may need to supply their own lunch for the industry visits depending on the arrangements with the wineries involved.

Details of reference materials such as books and journal articles will be provided to students. Many of these items are held in the Woolhouse (University) Library and John Fornachon Memorial (AWRI) Library. Consulting these resources may be necessary to supplement the material taught and for ideas about how to structure a scientific report with properly formatted literature citations. Additional references will be given throughout the series of lectures and practicals for those interested in learning more about topics in this course.

MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).

The use of MyUni discussion boards is encouraged in the lead up to exams for questions related to course material and for discussions on matters covered within the course.

The course material is presented in lectures and supported by practical experimentation, report writing, an on-line quiz and visits to industry.

Practicals allow for hands-on learning and reinforcement of concepts dealt with in lectures. Each practical experiment should be read prior to attending the scheduled practical session to give students an understanding of the tasks to be undertaken. A brief discussion session will often be conducted prior to a practical to highlight areas requiring attention and to give students an opportunity to ask questions about the practical. In addition, demonstrators will assist with running the practicals and will be available to answer questions during the practical sessions. Laboratory notebooks and written practical reports required for assessment will need to be completed by the relevant due dates.

Written reports are used to introduce students to the rigours of reporting scientific information obtained from practical experimentation, with discussion of relevant background material and results. This allows students to learn the standards associated with preparing scientific results for dissemination, including appropriate use and adequate citation of relevant literature, presentation of results in a useable form and thorough discussion of their significance.

The on-line quiz will consist of short answer and numerical value questions which cover the material developed during the preceding weeks. When the quiz is made available it can be accessed repeatedly until the due date but answers should be saved along the way. Students will not be able to access the quiz again after they have submitted their completed quiz.

Industry visits provide the opportunity to see the theory from lectures put into practice in an industrial context. Operational aspects related to the lecture concepts will be the core focus and students are expected to be attentive and are encouraged ask questions during the visits.

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).

Clothing restrictions apply for laboratory work and industry visits. 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 for the winery visits.

Students must achieve at least 50% of the available marks in the final examination component to pass this course.

There is no replacement/additional assessment available for the practical component of the course.

Attendance at all practical sessions and industry visits is compulsory.

Exam: (60% of total course marks). Three hour closed book exam encompassing topics covered in lectures, background reading and practicals.

Practical sessions: (10% of total course marks). Undertaken in small groups with results recorded and summarised in individual laboratory notebooks. No opportunity for replacement assessment.

Practical reports: (20% of total course marks). Two reports, one on protein stabilisation (10%) and another on tartrate stability and testing (10%). Additional information on report preparation is available in the practical manual provided.

On-line quiz: (10% of total course marks). 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.

Practical assignments should be submitted through the relevant Turnitin Assignment set up in MyUni.

Extensions of deadlines may be allowed for reasonable causes in accordance with the relevant policy (Modified Arrangements for Coursework Assessment). Evidence must be provided when an extension is requested. Where possible, extensions of deadlines should be negotiated with the course coordinator before the assignment is due. Extensions will not be provided on the grounds of poor prioritising of time.

Feedback on assignments, usually in the form of written comments on the returned assignment, will be on a timescale commensurate with the time allowed for the students to complete the assignment.

Late submission of assessments

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 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 or more late without an approved extension can only receive a maximum of 50% of the mark. The examiner may elect not to accept any assignment that a student wants to submit after the assignments for the rest of the class have been marked and feedback has been provided.