Courses & Units

Fermentation Principles and Processes ZAS122

Hobart, Launceston, Cradle Coast


In this unit you will examine key steps involved in realising the manufacture of a fermentation product for commercial purposes. These include process design and optimisation, scale-up, and manufacturing operations such as substrate preparation, cleaning and sterilisation, inoculum development, fermentation monitoring and control, product formulation/recovery, and the treatment of effluent and disposal of waste. You will examine those processes with reference to microbiological principles and management techniques applicable to fermentation operations. You will complement and extend your understanding of the concepts discussed by engaging in site visits, by preparing a fermented food/beverage 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.


Unit name Fermentation Principles and Processes
Unit code ZAS122
Credit points 12.5
Faculty/School University College
Discipline Applied Design

Janelle Brown

Available as student elective? No
Breadth Unit? No


Location Study period Attendance options Available to
Hobart Semester 2 On-Campus International Domestic
Launceston Semester 2 On-Campus International Domestic
Cradle Coast Semester 2 On-Campus Domestic


International students
Domestic students

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Key Dates

Study Period Start date Census date WW date End date
Semester 2 12/7/2021 10/8/2021 30/8/2021 17/10/2021

* 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).

About Census Dates

Learning Outcomes

1. Explain key processes and principles involved in realising the manufacture of a fermentation product for commercial purposes

2. Analyse outcomes of variations in fermentation process parameters

3. Apply key fermentation techniques and practices in a workplace or simulated workplace scenario

4. Reflect on and evidence application of fermentation-related knowledge and skills and transferable skills, in work-relevant/workplace and other settings


Field of Education Commencing Student Contribution 1 Grandfathered Student Contribution 1 Approved Pathway Course Student Contribution 2 Domestic Full Fee
010911 $993.00 $993.00 not applicable $2,354.00

1 Please refer here more information on student contribution amounts.
2 Information on eligibility and Approved Pathway courses can be found here
If you have any questions in relation to the fees, please contact UConnect or more information is available on StudyAssist.

Please note: international students should refer to this page to get an indicative course cost.



ZAS117 Applied Biology

Mutual Exclusions

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

ZAS224 Fermentation Principles and Processes


Teaching Pattern
  • Lectures online
  • Tutorials 1-2 hours per week
  • Labs and field trips - 6 days per term

AT1: Industrial Process Map (20%)

AT2: Multimedia Report on Preparation of a Fermentation Product (40%)

AT3: Report on Work Placement or Industry-Related Project (40%)

TimetableView the lecture timetable | View the full unit timetable


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