Hobart
This unit has been discontinued.
Introduction
Summary %globals_context%
Unit name | From bugs to bucks: The business of fermented food and drink |
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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 |
Coordinator | %asset_metadata_unit.Coordinator% |
Teaching staff | %asset_metadata_unit.Staff% |
Level | %asset_metadata_unit.Level% |
Available as student elective? | %asset_metadata_unit.AvailableAsElective_value^empty:No% |
Breadth Unit? | %asset_metadata_unit.IsBreadthUnit_value% |
Availability
Note
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* 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).
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.
Fees
Teaching
Teaching Pattern | Online delivery. |
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Assessment | Four assessment tasks - 10%, 35%, 20%, 35% |
Timetable | View the lecture timetable | View the full unit timetable |
Textbooks
Required | None |
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