Fermentation Principles and Processes

• • 1. Fermentation Principles and Processes – An Introduction
  • 2. Fermentation as an anaerobic metabolic strategy
  • 3. Fermentation as a method of food processing and preservation
  • 4. Fermentation as an industrial process of bioprocessing
  • 5. Sterilisation and other approaches to eliminate/exclude unwanted microorganisms
  • 6. Starter cultures – isolation, selection, maintenance, and improvement
  • 7. The science of fermented food/drink production – Part 1
  • 8. Substrate selection/preparation
  • 9. Monitoring and process control
  • 10. Process optimisation
  • 11. Scale-up
  • 12. Downstream processing and waste management
  • 13. The science of fermented food/drink production – Part 2

No eligibility requirements

Additional requirements

• Attendance requirements - Field trips: up to 1 day per semester;
• Placement requirements - Work placement or work integrated-learning experience up to 3 days per semester

In this subject you will be introduced to the key steps involved in realizing the manufacture of a fermentation product 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 subject 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.

• Process Map (20%)
• Multimedia Report on Preparation of a Fermentation Product (40%)
• Report on Work Placement or Industry-Related Project (40%)

For textbook details check your university's handbook, website or learning management system (LMS).