Courses & Units
Fermentation Principles and Processes ZAS122
Introduction
In this unit you will be introduced to the key steps involved in realizing the manufacture of a fermentation product for commercial purposes. These include process design and optimization, scale-up and manufacturing operations such as cleaning and sterilization, substrate preparation, inoculum development, fermentation monitoring and control, product recovery/formulation, and the treatment of effluent and disposal of waste. You will complement and extend your understanding of the operations discussed by investigating the process, and science, associated with the commercial production of selected fermentation products, by preparing fermented foods/beverages 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
Unit name | Fermentation Principles and Processes |
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Unit code | ZAS122 |
Credit points | 12.5 |
College/School | College of Business & Economics University College |
Discipline | STEAM |
Coordinator | Mr Matthew Fielding |
Available as an elective? | No |
Delivered By | University of Tasmania |
Availability
Location | Study period | Attendance options | Available to | ||
---|---|---|---|---|---|
Hobart | Semester 2 | On-Campus | International | Domestic | |
Launceston | Semester 2 | On-Campus | Off-Campus | International International | Domestic Domestic |
Cradle Coast | Semester 2 | On-Campus | Domestic |
Key
- On-campus
- Off-Campus
- International students
- Domestic students
Key Dates
Study Period | Start date | Census date | WW date | End date |
---|---|---|---|---|
Semester 2 | 11/7/2022 | 9/8/2022 | 29/8/2022 | 16/10/2022 |
* 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 (refer to How do I withdraw from a unit? for more information).
Unit census dates currently displaying for 2022 are indicative and subject to change. Finalised census dates for 2022 will be available from the 1st October 2021. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
Learning Outcomes
- Explain key processes involved in realising the manufacture of a fermentation product for commercial purposes
- Analyse outcomes of variations in fermentation process parameters
- Apply key fermentation techniques and practices in a workplace or simulated workplace scenario
- Reflect on and evidence application of fermentation-related knowledge and skills and transferable skills, in work-relevant/workplace and other settings
Fee Information
Field of Education | Commencing Student Contribution 1,3 | Grandfathered Student Contribution 1,3 | Approved Pathway Course Student Contribution 2,3 | Domestic Full Fee 4 |
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010911 | $1,002.00 | $1,002.00 | not applicable | $2,354.00 |
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Requisites
Prerequisites
ZAS117|ZAS123Mutual Exclusions
You cannot enrol in this unit as well as the following:
ZAS205|ZAS224Teaching
Teaching Pattern |
|
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Assessment | AT1: 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 |
Required readings will be listed in the unit outline prior to the start of classes. |
Links | Booktopia textbook finder |
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The University reserves the right to amend or remove courses and unit availabilities, as appropriate.