BMSC40001 - Foundations of Fermentation

General Information

Unit Synopsis

This unit provides a fundamental understanding of microbiology and food safety, with particular emphasis on fermentation processes and products. On completion of this unit, you will be able to identify and classify major microorganisms and their characteristics involved in fermentation processes. You will be able to describe, summarise and recommend changes to conditions of microbial growth that could affect fermentation outcomes. Skills in aseptic techniques and the correlation of contamination from microorganisms to unfavourable organoleptic properties or food borne diseases and human illness will be developed through both theoretical and practical exercises. Problem-solving and decision-making skills will also be developed through the use of authentic case studies. You will be required to attend a residential school in order to promote the development of unit and course learning outcomes.

Details

Level Non-award
Unit Level Not Applicable
Credit Points 6
Student Contribution Band 8
Fraction of Full-Time Student Load 0.125
Pre-requisites or Co-requisites There are no pre-requisites for the unit.

Important note: Students enrolled in a subsequent unit who failed their pre-requisite unit, should drop the subsequent unit before the census date or within 10 working days of Fail grade notification. Students who do not drop the unit in this timeframe cannot later drop the unit without academic and financial liability. See details in the Assessment Policy and Procedure (Higher Education Coursework).

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Residential School Compulsory Residential School
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Be Different Intakes

Note: BeDifferent Units are available to study all year round
2024 - Online
March

Higher Education Unit Availabilities from Term 3 - 2024

There are no Higher Education availabilities for this unit on or after Term 3 - 2024
Assessment Overview

Recommended Student Time Commitment

Each 6-credit Non-award unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.

Assessment Tasks

Assessment Task Weighting
1. Online Test 0%
2. Laboratory/Practical 0%
3. Report 0%

This is a pass/fail (non-graded) unit. To pass the unit, you must pass all of the individual assessment tasks shown in the table above.

Past Exams

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Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.

Unit learning Outcomes

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

  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 setting
  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

Alignment of Assessment Tasks to Learning Outcomes
Assessment Tasks Learning Outcomes
1 2 3 4 5 6
1 - Online Test • • •
2 - Laboratory/Practical • • • • •
3 - Report • • •
Alignment of Graduate Attributes to Learning Outcomes
Graduate Attributes Learning Outcomes
1 2 3 4 5 6
1 - Self Management • • •
2 - Communication • • •
3 - Information Literacy • •
4 - Information Technology Competence •
5 - Problem Solving • • •
6 - Critical Thinking • •
8 - Ethical Practice •
Alignment of Assessment Tasks to Graduate Attributes
Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8 9