Fermented Food and Beverages

• • See LMS for topics outline

No eligibility requirements

Special requirements

No special requirements

Tasmania has a growing reputation as a gourmet paradise, with high quality primary products and a growing fermented food and drink industry. In this subject, students will learn about the full production life cycle for fermented food and drink, from growing raw materials and fermentation basics, through to the packaging, labelling, distribution and marketing of final products. Development of more fermentation businesses in Tasmania may offer an alternative to current wicked problems of high regional unemployment, an economy reliant on extraction, high agricultural food waste, and over-reliance on State-based employment (Tasmania: The Tipping Point, 2013). While staff from the Tasmanian Institute of Agriculture and the College of Business & Economics drive this breadth subject, expert input and content has been sourced across a range of fermentation industries so all students will have access to a wide range of other online materials. Assessment is 100% internal (i.e., no exam) and structured to encourage you to actively engage with ideas and issues and learn collaboratively.

• Presentation (20%%)
• Open Book Quiz (10%)
• Portfolio Report (35%%)
• Final Report (35%%)

Current study term: 11 Jul 21 to 17 Oct 21