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|
|Available as student elective?||No|
|Location||Study period||Attendance options||Available to|
|Cradle Coast||Semester 2||On-Campus||Domestic|
- International students
- Domestic students
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Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.
Special approval is required for enrolment into TNE Program units.
|Study Period||Start date||Census date||WW date||End date|
* 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).
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|
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
You cannot enrol in this unit as well as the following:
ZAS224 Fermentation Principles and Processes
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%)
|Timetable||View the lecture timetable | View the full unit timetable|
|Links||Booktopia textbook finder|
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