This workshop describes our experience in developing, evolving, and assessing the course “Biochemical Engineering of Wine”, which uses the world of winemaking (and tasting!) as a backdrop for discussing a wide variety of interwoven technical issues. We describe challenges associated with balancing student backgrounds with technical foci, using different modalities for assessment during the course, and perhaps most importantly, balancing non-technical and technical elements related to the world of wine.

Lunch will be provided to all attendees. Please register so that we have an accurate headcount.

All graduate students are welcome. This event grows out of concerns in the Mechanical Engineering and Applied Mechanics department, and so may be most useful to students in related fields.

Counts toward the CETLI Teaching Certificate.