Courses & Units

From bugs to bucks: The business of fermented food and drink XBR211



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
Unit code XBR211
Credit points 12.5
Faculty/School College of Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline Tasmanian School of Business and Economics|TIA - Research Institute

Dr Gemma Lewis

Teaching staff

Mrs Simone Bingham, Dr Jo Jones

Level Intermediate
Available as student elective? Yes
Breadth Unit? Yes


Location Study period Attendance options Available to
Hobart Spring school (extended) Off-Campus International Domestic


International students
Domestic students

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Key Dates

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.

About Census Dates

Learning Outcomes

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.


Teaching Pattern

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%

TimetableView the lecture timetable | View the full unit timetable


Booktopia textbook links

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