Fermentation Principles and Processes
UndergraduateTAS-ZAS1222025
Enrolments for this course are closed, but you may have other options to start studying now. Book a consultation to learn more.
- Study method
- 100% online
- Assessments
- 100% online
- Entry requirements
- No ATAR needed, No prior study
- Duration
- 14 weeks
- Start dates
- 21 July 2025
- Loan available
- HECS-HELP and FEE-HELP available
Fermentation Principles and Processes
About this subject
Upon completion of this subject, the student should be able to:
- Explain key principles and processes involved in the scalable manufacture of fermentation products
- Analyse impacts of parameter variations on fermentation processes
- Apply fermentation techniques and processes informed by scientific concepts
- Reflect upon your understanding of fermentation principles and processes and the impact on your personal and professional development
- Module 1: Fermentation Principles and Processes – An Introduction
- Module 2: Fermentation as an Anaerobic Metabolic Strategy
- Module 3: Fermentation as a Method of Food Processing and Preservation
- Module 4: Fermentation as an Industrial Process of Bioprocessing
- Module 5: Sterilisation and other Approaches to Eliminate/Exclude Unwanted Microorganisms
- Module 6: Starter Cultures – Isolation, Selection, Maintenance, and Improvement
- Module 7: The Science of Fermented Food/Drink Production – Part 1
- Module 8: Substrate Selection/Preparation
- Module 9: Monitoring and Process Control
- Module 10: Process Optimisation
- Module 11: Scale-up
- Module 12: Downstream Processing and Waste Management
- Module 13: The science of Fermented Food/Drink Production – Part 2
In this subject you will be introduced to the key steps involved in realizing the manufacture of fermented products 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.
Participation in certain types of work integrate learning experiences are contingent on the outcomes of a series of preparatory activities. Some work integrated learning experiences may require travel and/or accommodation at the student's expense.
- Process Map (20%)
- Multimedia Report on Preparation of a Fermentation Product (40%)
- Report on Work Placement or Industry-Related Project (40%)
- Work Placement Hurdle Task (0%)
For textbook details check your university's handbook, website or learning management system (LMS).
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Entry requirements
No entry requirements
Additional requirements
- Other requirements - Teaching Arrangement: Lectures online; Tutorials 1-2 hours per week; Work placement OR industry-related project (desktop) 3-5 days.
Study load
- 0.125 EFTSL
- This is in the range of 10 to 12 hours of study each week.
Equivalent full time study load (EFTSL) is one way to calculate your study load. One (1.0) EFTSL is equivalent to a full-time study load for one year.
Find out more information on Commonwealth Loans to understand what this means to your eligibility for financial support.
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What to study next?
Once you’ve completed this subject it can be credited towards one of the following courses
Diploma of Applied Technologies (Fermentation)
UndergraduateTAS-ATF-DIP
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