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 problems of 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 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|
|College/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||TIA - Research Institute|
|Coordinator||Doctor Adel Yousif|
|Available as an elective?||Yes|
|Delivered By||University of Tasmania|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
|Study Period||Start date||Census date||WW date||End date|
* 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).
- 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.
|Field of Education||Commencing Student Contribution 1,3||Grandfathered Student Contribution 1,3||Approved Pathway Course Student Contribution 2,3||Domestic Full Fee 4|
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.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Fully online unit
|Assessment||Quiz (10%)|Assignment 1 (35%)|Assignment 2 (35%)|Presentation (20%)|
|Timetable||View the lecture timetable | View the full unit timetable|
Required readings will be listed in the unit outline prior to the start of classes.
|Links||Booktopia textbook finder|
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