CM71 - Food Science: Fermentation for Food and Beverage Product Development

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Overview

Compulsory Residential School

Some units in this course require you to attend a compulsory Residential School or Work Integrated Learning. Please see Course Features in the Getting Started tab for further information.

Course Overview

This micro-credential short course will provide you with introductory and extension studies in fermentation science, with a focus on its use in the food and beverage industry. The micro-credential is divided into two parts. You will learn a fundamental understanding of microbiology, food safety and the associated laboratory skills in part 1 (Foundations of Fermentation).  In part 2 (Principles of New Product Development for Fermentation) of the short course, you will learn about the uses of fermentation in product development, as well as its associated nutritional and health claims. Both of these unit elements form the single micro-credential short course, and must both be completed concurently. This micro-credential will be delivered online through pre-recorded lectures, readings, videos, live tutorials and interactive tasks. The practical laboratory component will be delivered face-to-face over 3 days at our Bundaberg campus.

Completion of this micro-credential will provide 12 credit points (two units) of unspecified credit towards the CG93 Bachelor of Medical Science Specialisation Nutrition Food Technology major, the CG93 Bachelor of Medical Science Specialisation Biotechnology Food Technology major and the CM60 Bachelor of Nutrition (Food Technology major) courses at CQUniversity if existing and future University admissions requirements for those courses are met (based on credit assessment by the Head of Course).

Upon completion of this micro-credential, you will receive a digital badge through our partners Credly which can be shared to your social networks and displayed in your professional portfolio.

Our micro-credentials are aligned to the United Nations Sustainable Development Goals.

What is a Digital Badge?

Career Information

Successful completion of this microcredential short course will allow students to gain skills and knowledge for employment in the following careers:

  • Food technologist
  • Innovation and development scientist
  • Food microbiologist
  • Quality assurance and food safety officer
  • Food systems technologist
  • Laboratory technician

This micro credential is also designed to act as an enabling platform for students to pursue further study through the CG93 Bachelor of Medical Science Specialisation Nutrition course/CM60 Bachelor of Nutrition at CQUniversity. With this in mind, the micro credential has been mapped to the CG93 Bachelor of Medical Science Specialisation Nutrition (Food Technology major) and CM60 Bachelor of Nutrition (Food Technology major) course, to offer students 12 credit points of unspecified credit towards these courses.

Course Details
Duration 0.5 years full-time or 1 years maximum
Credit Points that Must be Earned 12
Number of Units Required CQUniversity uses the concept of credits to express the amount of study required for a particular course and individual units. The number of units varies between courses.
Expected Hours of Study Information not available
Course Type Non-award Not Applicable
Qualification (post nominal) Prof CertFoodSci
AQF Level Short Course

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes 		Not Applicable
International Students
CRICOS Codes 		Not Applicable
Where and when can I start?

Domestic Availability

Hyperflexible Annual Term - 2024

Online

Overseas Availabilities

Hyperflexible Annual Term - 2024

Sorry, no overseas availabilities found.
For any problems regarding admissions availability for the selected course please contact 13 CQUni (13 27 86) or send us an email at http://contactus.cqu.edu.au/
What do I need to start?
Entry Scores
Entry scores are not available, please contact the Student Advice Team for more information
Entry Requirements

To apply for this course, you'll need to meet the following English Language Proficiency entry requirements.

English Language Proficiency Requirements
If you were not born in Australia, Canada, New Zealand, the United Kingdom, Ireland, South Africa or the United States of America, you are required to meet the English Language Proficiency requirements set by the University and outlined below.  Applicants are required to provide evidence of completion of:

  • A secondary qualification (Year 11 and 12, or equivalent), or
  • An Australian Qualifications Framework (AQF) Certificate IV qualification, or
  • An AQF Diploma level qualification, or
  • Bachelor-level qualification study for a period of at least 2 years full-time with a minimum overall GPA 4.0. 

The above needs to be completed within Australia, Canada, New Zealand, the United Kingdom, South Africa, Ireland, or the United States of America, which will meet the English proficiency.

If you do not satisfy any of the above, you will need to undertake an English language proficiency test and achieve the following scores below: 

  • An International English Language Testing System (IELTS Academic) overall band score of at least 6.0 overall with a minimum of 5.5 in each subset; or
  • Test of English as a Foreign Language (TOEFL) iBT - Requires 75 or better overall and no score less than 17; or
  • Pearson Test of English Academic (PTE Academic) - Requires an overall score of 54 with no sub-score less than 46; or
  • An Occupational English Test with Grades A or B only in each of the four components. 

English test results remain valid for no more than two years between the final examination date and the date of commencement of study and must appear on a single result certificate. 

Each student will be assessed individually.

Security Requirements
No information available at this time
Health Requirements
No information available at this time
Assumed Knowledge

No prior recommended study - this micro-credential short course is an industry focussed foundational skills and knowledge based course which develops an initial set of competencies which will then form future recommended study elements.

Fees and Charges
Higher Education
Course Features

Awards and Accreditation

Interim Awards Not applicable
Exit Awards Not applicable
Accreditation
  • Not applicable

Residential School Requirements

Compulsory Residential School You will be required to attend one, 3-day, compulsory residential school as part of the first Unit (Foundations of Fermentation) of this short course at the Bundaberg Campus.
Click here to view all Residential Schools

Practicum/Work Placement

Not applicable

Predicted Enrolments

Year Number of Students
First Year 25
Second year 0
Third Year 0
Inherent Requirements
There are currently no inherent requirements associated with this course.
Core Learning Outcomes
  • 1. Identify and classify the form and function of major microorganisms and recognize those used in fermentation
  • 2. Explain the conditions for growth and multiplication of major microorganisms, and the methods by which these can be investigated in a laboratory
  • 3. Describe conditions conducive to safe food preparation and fermentation
  • 4. Identify common contaminants that lead to food spoilage, their source and possible health impacts
  • 5. Demonstrate basic practical microbiological procedures in the laboratory in a safe and efficient manner
  • 6. Interpret the results of laboratory experiments in the context of the underlying microbiological principles
  • 7. Critique labelling and health claims of fermented food and beverage products based on current evidence
  • 8. Explain how the process of fermentation can be used to create new food and beverage products that enhance flavour and health
Please refer to the Core Structure Learning Outcomes
Course Structure

In order to complete this course, you must:

  1. Complete the core structure

Core Structure

View Full Course Structure
Number of units: 2 Total credit points: 12

This micro-credential short course consists of a single short course comprised of seven modules. These seven modules have been mapped to two compulsory Units (Foundations of Fermentation and Principle of New Product Development for Fermentation) which make up the micro-credential short course and are delivered as a single package. Students must complete all modules concurrently.

Available units
Students must complete the following compulsory units:
BMSC40001 Foundations of Fermentation
BMSC40002 Principles of New Product Development for Fermentation
More Details
There is no additional information for this course.