Undergraduate TAS-ZAS122-2022
Fermentation Principles and Processes
$2,354 $0
Your upfront cost: $0
Duration
14 weeks
Study method
100% Online
Available loans
- HECS-HELP
- FEE-HELP
Assessments
100% online
Prior study
Required
Start dates
- 11 Jul 2022
QS RANKING 2022
18
Times Higher Education Ranking 2022
23
Subject details
Upon completion of this subject, the student should be able to:
- Explain key processes and principles involved in realising the manufacture of a fermentation product for commercial purposes
- Analyse outcomes of variations in fermentation process parameters
- Apply key fermentation techniques and practices in a workplace or simulated workplace scenario
- Reflect on and evidence application of fermentation-related knowledge and skills and transferable skills, in work-relevant/workplace and other settings
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- 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
You must have successfully completed the following subject(s) before starting this subject:
andAdditional requirements
No additional requirements
In this subject 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 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.
- 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%)
Current study term: 10 Jul 22 to 16 Oct 22
Check the learning management system (LMS) of your university for textbook details.
Related degrees
Undergraduate TAS-SFS-ADG-2022
Associate Degree in Applied Science Fermentation and Separation
- Year 1
- Year 2