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

Student Unit Survey data from the 2024 cohort has been analysed and improvements have been made to this unit. We appreciate constructive feedback during the unit delivery, but most importnatly, at the conclusion of the unit.

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:	Report on Work Placement or Industry-Related Project	Week 13	40 %	LO1, LO3, LO4
Assessment Task 3:	Work placement hurdle task	Refer to Assessment Description	0 %
Assessment Task 4:	Multimedia Report on Preparation of a Fermentation Product	Refer to Assessment Description	40 %	LO1, LO2, LO3

Assessment details

Assessment Task 1: Process Map

Task Description:

To complete this assessment task, you will:

a) Prepare a process map that illustrates the production of a fermentation product, and associated steps;

b) Provide a written description of the process map; and

c) Provide a written reflection.

Detailed information will be provided via MyLO.

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: Report on Work Placement or Industry-Related Project

Task Description:

This unit requires you to complete a work placement or industry project. Afterward, you'll deliver a 10-minute presentation to staff and peers, describing the fermentation product's manufacturing process from your experience and summarising your workplace experiences or project's aims, approach, and outcomes. A short Q&A will follow. Additionally, you'll submit a 500-word report or 5-minute video/audio recording, reflecting on how you applied fermentation knowledge and transferable skills during your placement or project.

Detailed information will be provided via MyLO.

Task Length:

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

Due Date:

Week 13

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 3: 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.

Detailed information will be provided via MyLO.

Task Length:

Assorted

Due Date:

Refer to Assessment Description

Weight:

0 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)

Assessment Task 4: Multimedia Report on Preparation of a Fermentation Product

Task Description:

Part A: Infographic (Due Week 6)
You will select a fermented food/beverage, research its underlying science, and present their findings in an infographic to their peers and tutor.

Part B: Video Diary (Due Week 12)
You will document the production of their chosen product. This includes planning with a mentor and/or peer group, creating at least two variants by altering processing parameters and analysing the results, and producing a video diary. The video diary will explain the science and process, showcase the products, discuss learnings from variations, and identify challenges in scaling up production.

Detailed information will be provided via MyLO.

Task Length:

Part A – Infographic Part B – up to 10-minute video

Due Date:

Refer to Assessment Description

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

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.

Academic progress review

The results for this unit may be included in a review of your academic progress. For information about progress reviews and what they mean for all students, see Academic Progress Review in the Student Portal.

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.