| Title | Redesigning Wine Science 1 & 2 to integrate diverse topics and experiential learning by students |
|---|---|
| Faculty/College/Unit | Land & Food Systems |
| Status | Completed |
| Duration | 1 Year |
| Initiation | 04/01/2019 |
| Completion | 06/01/2022 |
| 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 Year | Year 1 |
| Year 1: Funding Year | 2019/2020 |
| Year 1: Project Type | Small TLEF |
| Year 1: Principal Investigator | David McArthur |
| Year 1: Funded Amount | 33,185 |
| Year 1: Team Members | David McArthur, Lecturer, Food, Nutrition and Health / Applied Biology, Faculty of Land and Food Systems |
| Project Report | 2019-TLEF-Final-Report-McArthur-WEB.pdf |