Fermentation Principles and Processes unit (ZAS122)

Introduction

In this unit you will be introduced to the key steps involved in realizing the manufacture of fermented products for commercial purposes. These include process design and optimization, scale-up and manufacturing operations such as cleaning and sterilization, substrate preparation, inoculum development, fermentation monitoring and control, product recovery/formulation, and the treatment of effluent and disposal of waste. You will complement and extend your understanding of the operations discussed by investigating the process, and science, associated with the commercial production of selected fermentation products, by preparing fermented foods/beverages at home, and by participating in an applied research project or a work-integrated learning experience.

In conjunction with the discipline theory, this unit introduces learning through practice by exposing you to authentic learning experiences. These experiences are placed at the centre of learning and assessment, so you have the opportunity to develop the skills, knowledge and behaviours necessary to respond to industry, community and/or global needs. You will be introduced to:

• a range of methods, tools, techniques and approaches to practice
• principles and perspectives such as values, ethics, empathy and leadership in real world scenarios
• reflection and deliberative thinking as a means of developing knowledge, skills, attitudes and aspirations
• ways of understanding problems and developing solutions through active inquiry. Participation in certain types of work integrate learning experiences are contingent on the outcomes of a series of preparatory activities. Some work integrated learning experiences may require travel and/or accommodation at the student's expense.

Summary

Unit name	Fermentation Principles and Processes
Unit code	ZAS122
Credit points	12.5
College/School	University College
Discipline	Pathways
Coordinator	Doctor Christopher Mabin
Available as an elective?	Yes
Delivered By	University of Tasmania
Level	Introductory

Learning Outcomes

• Explain key principles and processes involved in the scalable manufacture of fermentation products
• Analyse impacts of parameter variations on fermentation processes
• Apply fermentation techniques and processes informed by scientific concepts
• Reflect upon your understanding of fermentation principles and processes and the impact on your personal and professional development

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

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.

Requisites

Mutual Exclusions

You cannot enrol in this unit as well as the following:

ZAS205|ZAS224

Teaching

Assessment	Work placement hurdle task|Process Map (20%)|Multimedia Report on Preparation of a Fermentation Product (40%)|Report on Work Placement or Industry-Related Project (40%)
Timetable	View 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.

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.