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.
|Unit name||Fermented Food and Beverages|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||TIA - Research Institute|
|Available as student elective?||No|
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Discuss the affordances of fermented food and drink through a chemical and social perspective.
Describe the fermentation process to produce fermented food or drink.
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.
Fully online unit
AT1 - Online Quiz (10%)
AT2 - 1500 word Portfolio (35%)
AT3 - Presentation (20%)
AT4 - Report (35%)
|Timetable||View the lecture timetable | View the full unit timetable|
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