Courses & Units

Fermented Food and Beverages KLA298

Hobart

Note:

Introduction

Tasmania has a growing reputation as a gourmet paradise, with high quality primary products and a growing fermented food and drink industry. In this unit, students will learn about the full production life cycle for fermented food and drink, from growing raw materials and fermentation basics, through to the packaging, labelling, distribution and marketing of final products. Development of more fermentation businesses in Tasmania may offer an alternative to current wicked problems of high regional unemployment, an economy reliant on extraction, high agricultural food waste, and over-reliance on State-based employment (Tasmania: The Tipping Point, 2013).


While staff from the Tasmanian Institute of Agriculture and the College of Business & Economics drive this unit, expert input and content has been sourced across a range of fermentation industries so all students will have access to a wide range of other online materials. Assessment is 100% internal (i.e., no exam) and structured to encourage you to actively engage with ideas and issues and learn collaboratively.

Summary

Unit name Fermented Food and Beverages
Unit code KLA298
Credit points 12.5
Faculty/School College of Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline TIA - Research Institute
Coordinator

Adel Yousif

Available as student elective? No
Breadth Unit? No

Availability

Location Study period Attendance options Available to
Hobart Semester 2 Off-Campus International Domestic

Key

On-campus
Off-Campus
International students
Domestic students
Note

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Key Dates

Study Period Start date Census date WW date End date
Semester 2 12/7/2021 10/8/2021 30/8/2021 17/10/2021

* 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).

About Census Dates

Learning Outcomes

1

Discuss the affordances of fermented food and drink through a chemical and social perspective.

2

Describe the fermentation process to produce fermented food or drink.

3

Develop a business model for a novel fermented food or drink product which incorporates the product's value proposition, value chain and relevant food safety standards and regulations.

Fees

Field of Education Commencing Student Contribution 1 Grandfathered Student Contribution 1 Approved Pathway Course Student Contribution 2 Domestic Full Fee
050100 $493.00 $493.00 not applicable $2,783.00

1 Please refer here more information on student contribution amounts.
2 Information on eligibility and Approved Pathway courses can be found here
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 this page to get an indicative course cost.

Teaching

Teaching Pattern

Fully online unit

Assessment

AT1 - Online Quiz (10%)

AT2 - 1500 word Portfolio (35%)

AT3 - Presentation (20%)

AT4 - Report (35%)

TimetableView the lecture timetable | View the full unit timetable

Textbooks

RequiredNone
LinksBooktopia textbook finder

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