Redesigning Wine Science 1 & 2 to integrate diverse topics and experiential learning by students

TitleRedesigning Wine Science 1 & 2 to integrate diverse topics and experiential learning by students
Faculty/College/UnitLand & Food Systems
StatusActive
Duration1 Year
Initiation04/01/2019
Project Summary

Restructuring of Wine Science courses addresses pre-existing learning gaps of students of diverse academic, geographic and cultural backgrounds. Course material is re-organized with each module utilizing 60% lecture, 30% hands-on lab and 10% background video-clips (sub-titled) & self-testing quizzes on Canvas. Online materials re-enforce presentations - defining key principles and content. FNH 330–modules include: i. methodologies for scientific sensory evaluation of wine ii. wine-growing/enology; FNH 335 modules include: advanced winemaking defining main processing steps and problems. Video- clips illustrate fermentation steps and development of microbes. Lecture & reviewable materials are in parallel with wine-making projects (class) and a visit with the BC-VQA wineries. This approach will jump- start understanding of concepts, principles and winemaking steps, plus promote integration of wine theory and empirical components of wine-growing. Changes provide enhanced scientific preparation for higher courses in LFS (e.g. FNH 430 (wine), PLNT 442/542). Partners include the Learning Centre, students and wine-industry professionals.

Funding Details
Year 1: Project YearYear 1
Year 1: Funding Year2019/2020
Year 1: Project TypeSmall TLEF
Year 1: Principal InvestigatorDavid McArthur
Year 1: Funded Amount33,185
Year 1: Team Members

David McArthur, Lecturer, Food, Nutrition and Health and Applied Biology, Faculty of Land and Food Systems