Unit Outline

In this unit 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 unit 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.

Intended Learning Outcomes

As per the Assessment and Results Policy 1.3, your results will reflect your achievement against specified learning outcomes.

On completion of this unit, you will be able to:


1.	Explain key principles and processes involved in the scalable manufacture of fermentation products
2.	Analyse impacts of parameter variations on fermentation processes
3.	Apply fermentation techniques and processes informed by scientific concepts
4.	Reflect upon your understanding of fermentation principles and processes and the impact on your personal and professional development

Requisites


REQUISITE TYPE	REQUISITES
Anti-requisite (mutual excl)	ZAS205 ZAS224

Alterations as a result of student feedback

To be determined.

How will I be Assessed?

For more detailed assessment information please see MyLO.

Assessment schedule


ASSESSMENT TASK #	ASSESSMENT TASK NAME	DATE DUE	WEIGHT	LINKS TO INTENDED LEARNING OUTCOMES
Assessment Task 1:	Process Map	Week 4	20 %	LO1, LO2, LO4
Assessment Task 2:	Multimedia Report on Preparation of a Fermentation Product	Week 12	40 %	LO1, LO2, LO3
Assessment Task 3:	Report on Work Placement or Industry-Related Project	Week 14	40 %	LO1, LO3, LO4
Assessment Task 4:	Work placement hurdle task	Refer to Assessment Description	0 %

Assessment details

Assessment Task 1: Process Map

Task Description:

To complete this assessment task, you will:

a) Prepare a process map that illustrates all inputs-outputs, steps, controls, decision points, and documents associated with the production of a fermentation product, and the relationship between process steps;

b) Provide a written description with your process map that explains each of the steps, controls, decision points and associated science; and

c) Provide a written reflection on issues that could affect the efficiency of the process outlined in your process map, in which you describe two specific examples and options for managing them.

Task Length:

Process Map: Maximum of two A3 pages Written description: 2-4 additional A4 pages Reflection: 1 x A4 page (500 words)

Due Date:

Week 4

Weight:

20 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)


1	Use process mapping techniques to support explanation of fermentation process(es)	LO1
2	Explain sub-processes, controls and decision points with reference to underpinning microbiological principles	LO2
3	Engage in reflective practice using fermentation understanding	LO4

Assessment Task 2: Multimedia Report on Preparation of a Fermentation Product

Task Description:

For this assessment task you will:

PART A
1. Choose a fermented food or beverage from a list of product categories

2. Investigate the science associated with the production of your chosen food or beverage;

3. Share you understanding of the science in an infographic that is shared with both your teachers and peers;

PART B

4. Discuss your plans for production, including process variations with a product category mentor and your product category peer group;

5. Make at least two variants of your chosen product by varying one or more key processing parameters associated with your product, and capture the outcome of that variation in qualitative or quantitative terms;

6. Prepare a video diary in which you explain the science and process of making your fermented food or beverage, showcase your product, analyse key learnings from varying one or more key processing parameters, then explain the challenges you anticipate would be associated with scaling up production.

Due Dates:
Part A: Infographic - Week 6
Part B: Video Diary - Week 12

Task Length:

Part A – Infographic 1 x A3 page Part B - 10 minute video

Due Date:

Week 12

Weight:

40 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)


1	Prepare infographic summarising the science associated with the production of a fermented food/beverage	LO1
2	Apply techniques involved in the preparation of a fermented food/beverage to demonstrate your understanding of scientific principles	LO3
3	Analyse key learnings associated with variation in process parameters	LO2
4	Explain challenges associated with upscaling production of a fermentation product	LO1

Assessment Task 3: Report on Work Placement or Industry-Related Project

Task Description:

In this unit, you will participate in a work placement or undertake an industry-related project. Following that, you will prepare a 10-minute presentation in which you:
a) Describe the key processes involved in the manufacture of the fermentation product made at the site of your work placement/under consideration in your project; and
b) Summarise and communicate your workplace experiences or the aim, approach and outcomes of your project;

This presentation will be delivered to teaching staff and a group of students also giving presentations on their experiences. These presentations will be followed by a short question session.

In addition, you will prepare a 500-word report in which you evidence and reflect on your application of fermentation-related knowledge and transferable skills in the context of your work placement/project.

Task Length:

10-minute presentation and group questions. Written reflection (500 words)

Due Date:

Week 14

Weight:

40 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)


1	Explain key processes involved in manufacturing fermentation product	LO1
2	Evaluate workplace experiences or aim, approach and outcomes of project	LO3
3	Evidence and reflect on application of fermentation-related knowledge and skills, and transferable skills in workplace/project context	LO4

Assessment Task 4: Work placement hurdle task

Task Description:

In week 1, you will participate in a workshop and series of activities that will prepare you to undertake work placement or an industry project in this unit. The workshop and activities will ensure you are ready to enter workplaces of our industry partners.

Task Length:

Assorted

Due Date:

Refer to Assessment Description

Weight:

0 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)

How your final result is determined

To pass this unit, you need to demonstrate your attainment of each of the Intended Learning Outcomes, achieve a final unit grade of 50% or greater, and pass any hurdle tasks.

Submission of assignments

Where practicable, assignments should be submitted to an assignment submission folder in MYLO. You must submit assignments by the due date or receive a penalty (unless an extension of time has been approved by the Unit Coordinator). Students submitting any assignment in hard copy, or because of a practicum finalisation, must attach a student cover sheet and signed declaration for the submission to be accepted for marking.

Academic integrity

Academic integrity is about acting responsibly, honestly, ethically, and collegially when using, producing, and communicating information with other students and staff members.

In written work, you must correctly reference the work of others to maintain academic integrity. To find out the referencing style for this unit, see the assessment information in the MyLO site, or contact your teaching staff. For more detail about Academic Integrity, see Important Guidelines & Support.

Requests for extensions

If you are unable to submit an assessment task by the due date, you should apply for an extension.

A request for an extension should first be discussed with your Unit Coordinator or teaching support team where possible. A request for an extension must be submitted by the assessment due date, except where you can provide evidence it was not possible to do so. Typically, an application for an extension will be supported by documentary evidence: however, where it is not possible for you to provide evidence please contact your Unit Coordinator.

The Unit Coordinator must notify you of the outcome of an extension request within 3 working days of receiving the request.

Late penalties

Assignments submitted after the deadline will receive a late penalty of 5% of the original available mark for each calendar day (or part day) that the assignment is late. Late submissions will not be accepted more than 10 calendar days after the due date, or after assignments have been returned to other students on a scheduled date, whichever occurs first. Further information on Late Penalties can be found on the Assessments and Results Procedure.

Review of results and appeals

You are entitled to ask for a review of the marking and grading of your assessment task if there is an irregularity in the marking standards or an error in the process for determining the outcome of an assessment. Details on how to request a review of a mark for an assignment are outlined in the Review and Appeal of Academic Decisions Procedure.