Bachelor of Wine Science (BWSC) - BWinSci

This program is offered only to continuing students. No new admissions will be accepted. Students who are interested in this study area should consider the new BTWN Bachelor of Technology (Wine) which will be offered from Semester 1, 2009.

Notes

Students enrolled in the BWSC will be given the option to:
1) transfer into the BTWN; or
2) transfer fully to Charles Sturt University to complete a Bachelor of Wine Science there.
Students who are currently enrolled in the BWSC should contact the Program Coordinator, telephone +61 7 4631 2361, for enrolment advice.

Contact us

Current students

Contact the Senior Administration Officer (Biological and Physical Sciences), telephone +61 7 4631 1540, email sciences.enrolment@usq.edu.au or submit a question via USQAssist.

Program focus

This program is offered jointly through the University of Southern Queensland and Charles Sturt University, and is designed to develop knowledge and skills in winemaking, wine science, viticulture and wine appraisal. Students can complete their studies while working in the wine industry, or by interchanging full-time study with distance education. The program commences with an overview of biology, chemistry, physics, statistics and general grape and wine science. Second year studies include analytical chemistry, biology (biochemistry, plant physiology, and microbiology) with an emphasis on wine science studies (sensory science, viticulture science, wine production and food and beverage engineering). In the third year there is a greater focus on wine engineering, wine chemistry, wine microbiology, wine sensory assessment and vine physiology. A unique feature of this joint program is the inclusion of courses in climatology and environmental studies. Students enrol in a winery experience course which is fulfilled by working at local wineries.

Career opportunities

Graduates are employed as winemakers in Australia and overseas. They may be employed in winery operation, production management, quality control, research and development in the wine, brewing and food processing industries.

Program aims

The Bachelor of Wine Science program is offered jointly through the University of Southern Queensland and Charles Sturt University and aims to develop knowledge and skills in wine making, wine science, viticulture and wine appraisal. Graduates will have a knowledge base and skills that will fit them for a career in wineries, production management, quality control, research and development in the wine, brewing and food processing industries. Its aim is to provide graduates with an excellent technical understanding of wine making through provision of a relevant and coherent body of wine production and wine science knowledge, a science base that allows the underlying principles and concepts to be understood, and industry-relevant skills.

Program objectives

Upon completion graduates from the Bachelor of Wine Science program will have the following knowledge and skills:

Knowledge

• a firm science foundation that provides the principles and concepts required to understand grape and wine production

• an understanding of the wine production process, for all major wine types, including how wine production is influenced by demands of cost, quality and throughput

• awareness of how scientific principles in the fields of biology, biochemistry, chemistry, engineering, microbiology and physics influence technical aspects of wine production

• factors that have shaped the Australian wine industry and its current direction of development

• an understanding at a biochemical and physiological level of how viticultural management influences grape quality.

Skills

• an ability to inter-relate scientific concepts and principles to production processes so that production problems are quickly identified and new production situations and demands are successfully handled

• the practical skills to manage a winery and operate its equipment

• sensory evaluation skills that permit identification of winemaking problems, rapid detection of faults, and reliable assessment of wine quality and characteristics

• an ability to understand, and communicate effectively with, technical vineyard staff.

Admission requirements

For entry into the Bachelor of Wine Science program, applicants will require Queensland Senior School Certificate (Year 12) or equivalent with the following:

• English (four semesters Sound Achievement) or equivalent.

• Recommended study in Mathematics B (four semesters Sound Achievement)

• Recommended study in one of Biological Science, Chemistry, Physics or equivalent.

Candidates for admission into this program must satisfy the normal USQ entry requirements for undergraduate programs. Please refer to Academic Regulation 5.4.2 of the University Calendar, Section 1. (for Australian students)

Program fees

Commonwealth supported place

A Commonwealth supported place is where the Australian Government makes a contribution towards the cost of your higher education and you as a student pay a student contribution amount, which varies depending on the courses undertaken. You are able to calculate the fees for a particular course via the Course Fee Finder.

Commonwealth Supported students may be eligible to defer their fees through a Government loan called HECS-HELP.

Program structure

To satisfy the requirements of the program, candidates must complete 24 units of study, plus one compulsory zero unit industry experience course. The enrolment pattern for full-time students and part-time students undertaking two units per semester are given below.

The first year of the Bachelor of Wine Science provides an overview of biology, chemistry, physics, statistics and general grape and wine science. Second year studies include analytical chemistry, biology (biochemistry, plant physiology, and microbiology) with an emphasis on wine science studies (sensory science, viticulture science, wine production and food and beverage engineering). In the third year there is a greater focus on wine engineering, wine chemistry, wine microbiology, wine sensory assessment and vine physiology. A unique feature of this joint program is the inclusion of courses in climatology and environmental studies.

Required time limits

Students have a maximum of 8 years to complete this program.

Practical experience

To graduate, students must satisfactorily complete 24 units of study, including satisfactory completion of BIO3402 Wine Industry Experience, which requires exposure to practical winery work and can be expected to require at least two full vintages, or their equivalent (typically 12 weeks in total), at an approved commercial winery. Students should consult with their Program Coordinator prior to enrolling in BIO3402.

IT requirements

Students should visit the USQ Recommended Hardware and Recommended Software sites to check that their computers are capable of running the appropriate software and versions of Internet web browsers and to check the minimum and recommended standards for software.

Residential schools

Residential schools of three to four days duration are compulsory for those external courses listed in the Recommended Enrolment Patterns below. Residential Schools may be held in Toowoomba or Wagga Wagga depending on the University responsible for the course. Some residential schools for CSU courses will be held in Stanthorpe, Queensland, at the Queensland College of Wine Tourism (QCWT).

Exemptions

Candidates must complete at least eight units of courses offered by USQ whilst enrolled in this program so at most five units of exemptions may be granted.

Course transfers

Transfer or credit for completed USQ or CSU courses/subjects from incomplete programs/degrees to the Bachelor of Wine Science program will be allowed in accordance with USQ regulations provided the courses in questions are compatible with the requirements for the Bachelor of Wine Science.

Entry in the Bachelor of Wine Science (BWSC) is no longer available; students who are currently or previously enrolled in this program should contact the Program Coordinator regarding enrolment advice.