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

You must have successfully completed the following subject(s) before starting this subject:

• TAS-ZAS117-Applied Biology

• TAS-ZAS123-Applied Chemistry

Additional 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