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Unit of study_
OLET1678: Boutique Brewing
2022 unit information
Ferment' is a Latin word and means 'to boil and to rise' which refers to leavening with yeast. Fermentation and brewing has been fundamental to human societies since Neolithic times and beer is just one example of the provisions we get from fermentation. The aim of this unit is to explore the science of fermentation and the entrepreneurship and influence needed to bring a product to market. You will learn about a broad range of fermented food and beverage products and investigate the importance of each of the ingredients, how they are selected and why this matters and the fundamentals of marketing the final product. Although the basic processes have remained essentially the same for hundreds of years, cutting edge technology is helping us to perfect the art of fermentation and brewing; as you progress through this unit the application of these technologies to a broad range of fermentation-based processes will be outlined. In addition, you will learn how humans have harnessed the power of microbes to convert simple ingredients into complex food and beverages. You will have the opportunity to direct your own exploration and entrepreneurship in fermentation by selecting a fermented food or beverage product, evaluating the problems around processing, and positing authentic solutions. By doing this unit you will also understand the interdisciplinary and influence skills needed to bring a product to market and how food and technology contributes to the Australian economy and society.
Unit details and rules
Managing faculty or University school:
Science
| Study level | Undergraduate |
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| Academic unit | Life and Environmental Sciences Academic Operations |
| Credit points | 2 |
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Prerequisites:
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None |
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Corequisites:
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None |
| Prohibitions:
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None |
| Assumed knowledge:
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None |
At the completion of this unit, you should be able to:
- LO1. Explain the role, functionality, technology and processes in brewing and fermentation.
- LO2. Describe the entrepreneurship and influence need to market a fermented products.
- LO3. Work in interdisciplinary groups and critique the development and application of market innovations and strategies in fermented products.
- LO4. Examine how technology, science and society interact to contribute to product development and quality.
Unit availability
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Modes of attendance (MoA)
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