Hobart, Launceston, Cradle Coast
Introduction
In this unit you will examine key steps involved in realising the manufacture of a fermentation product for commercial purposes. These include process design and optimisation, scale-up, and manufacturing operations such as substrate preparation, cleaning and sterilisation, inoculum development, fermentation monitoring and control, product formulation/recovery, and the treatment of effluent and disposal of waste. You will examine those processes with reference to microbiological principles and management techniques applicable to fermentation operations. You will complement and extend your understanding of the concepts discussed by engaging in site visits, by preparing a fermented food/beverage at home, and by participating in an applied research project or a work-integrated learning experience.
In conjunction with the discipline theory, this unit introduces learning through practice by exposing you to authentic learning experiences. These experiences are placed at the centre of learning and assessment, so you have the opportunity to develop the skills, knowledge and behaviours necessary to respond to industry, community and/or global needs.
You will be introduced to:
- a range of methods, tools, techniques and approaches to practice
- principles and perspectives such as values, ethics, empathy and leadership in real world scenarios
- reflection and deliberative thinking as a means of developing knowledge, skills, attitudes and aspirations
- ways of understanding problems and developing solutions through active inquiry.
Summary 2021
Unit name | Fermentation Principles and Processes |
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Unit code | ZAS122 |
Credit points | 12.5 |
Faculty/School | University College |
Discipline | STEAM |
Coordinator | Janelle Brown |
Available as student elective? | No |
Breadth Unit? | No |
Availability
Note
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Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.
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TNE Program units special approval requirements.
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
Learning Outcomes
1. Explain key processes and principles involved in realising the manufacture of a fermentation product for commercial purposes
2. Analyse outcomes of variations in fermentation process parameters
3. Apply key fermentation techniques and practices in a workplace or simulated workplace scenario
4. Reflect on and evidence application of fermentation-related knowledge and skills and transferable skills, in work-relevant/workplace and other settings
Fees
Requisites
Prerequisites
ZAS117 Applied Biology
Mutual Exclusions
You cannot enrol in this unit as well as the following:
ZAS224 Fermentation Principles and Processes
Teaching
Teaching Pattern |
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Assessment | AT1: Industrial Process Map (20%) AT2: Multimedia Report on Preparation of a Fermentation Product (40%) AT3: Report on Work Placement or Industry-Related Project (40%) |
Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
Required | None |
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