Fermented Food and Beverages

• • Introduction to the Unit; Fermentation science and manufacture of products
  • Fermentation science and manufacture of products
  • Health-related effects
  • Fermentation experiments and learning from industry
  • Value chains and market research
  • Food safety standards and regulations
  • Customer segments and value propositions
  • Developing a business model

No eligibility requirements

Additional requirements

No additional 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 problems of 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 drive this 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.

• Quiz (10%)
• Assignment 1 (35%)
• Assignment 2 (35%)
• Presentation (20%)

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