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Fermented Food and Beverages unit (KLA617)

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Unit year 2027

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Location: Online

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 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.

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 students will have access to a diverse range of 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 with and through your peers.

Summary

Unit name Fermented Food and Beverages
Unit code KLA617
Credit points 12.5
College/School Sciences and Engineering
Tasmanian Institute of Agriculture
Discipline Agriculture and Food Systems
Coordinator Doctor Stephen Ives
Delivered By University of Tasmania
Level Postgraduate

Sustainable Development Goals

The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals. We welcome your thoughts and feedback on the alignment of the unit with these goals.

Availability

Location Study period Attendance options Available to
Online Semester 2 This unit is available through off-campus delivery Available to International Students Available to Domestic Students
  • Key:
  • This unit is available through on-campus delivery On-campus
  • This unit is available through off-campus delivery Off-Campus
  • Available to International Students International students
  • Available to Domestic Students Domestic students
Note

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Key Dates

Study Period Start date Census date WW date End date
Semester 2 4/7/2027 26/7/2027 29/8/2027 23/10/2027

* 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 2027 are indicative and subject to change. Finalised census dates for 2027 will be available from the 1st October 2026. Note census date cutoff is 11.59pm AEST (AEDT during October to March).

About Census Dates

Learning Outcomes

  • Explain the fermentation process to produce fermented food or drink.
  • Discuss the affordances of fermented food and drink through a chemical and social perspective.
  • Develop a business model for a novel fermented food and drink product by assessing all salient market considerations.

Fee Information

Field of Education Commencing Student Contribution 1,3 Grandfathered Student Contribution 1,3 Approved Pathway Course Student Contribution 2,3 Domestic Full Fee 4
not applicable
  • Available as a Commonwealth Supported Place
  • HECS-HELP is available on this unit, depending on your eligibility3
  • FEE-HELP is available on this unit, depending on your eligibility4

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.

If you have any questions in relation to the fees, please contact UniConnect or more information is available on StudyAssist.

Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.

Teaching

AssessmentQuiz (10%)|Presentation (20%)|Assessment 1 Portfolio (35%)|Assignment 2 Business Model Report (35%)
TimetableView the lecture timetable | View the full unit timetable

Textbooks

Required

Required readings will be listed in the unit outline prior to the start of classes.

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