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 breadth 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 students to actively engage with ideas and issues and learn collaboratively.
|Unit name||From bugs to bucks: The business of fermented food and drink|
|Faculty/School||College of Sciences and Engineering
Tasmanian Institute of Agriculture
|Discipline||Tasmanian School of Business and Economics|TIA - Research Institute|
Dr Gemma Lewis
Mrs Simone Bingham, Dr Jo Jones
|Available as student elective?||Yes|
|Location||Study period||Attendance options||Available to|
|Hobart||Spring school (extended)||Off-Campus||International||Domestic|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
|Spring school (extended)||26/10/2020||18/11/2020||21/12/2020||14/2/2021|
* 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).
Unit census dates currently displaying for 2020 are indicative and subject to change. Finalised census dates for 2020 will be available from the 1st October 2019.
LO1: Discuss the affordances of fermented food and drink through a chemical, social and economic perspective.
LO2: Observe the fermentation process to produce fermented food or drink.
LO3: 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.
|Band||CSP Student Contribution||Full Fee Paying (domestic)||Field of Education|
|3||2020: $1,394.00||2020: $2,702.00||080321|
Fees for next year will be published in October. The fees above only apply for the year shown.
Please note: international students should refer to this page to get an indicative course cost.
Online delivery combined with an intensive, one week block session during November, around week 3 or 4. Exact dates yet to be confirmed.
Four assessment tasks - 10%, 30%, 20%, 35%
|Timetable||View the lecture timetable | View the full unit timetable|
Booktopia textbook links
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