Hobart
This unit has been discontinued.
Introduction
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.
Summary 2020
| 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 |
| Coordinator | Adel Yousif |
| Teaching staff | Simone Bingham |
| Level | Intermediate |
| Available as student elective? | Yes |
| Breadth Unit? | Yes |
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. |
|---|---|
| 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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