Course Title: Apply an understanding of the fermentation process in food production

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5225

Course Title: Apply an understanding of the fermentation process in food production

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi Mc Cann

Course Contact Phone: +61 3 99258366

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Teacher: Sam Cutri

9925 4876

Nominal Hours: 10

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

Apply an understanding of the food processing industry ONPS5219
Apply principles food spoilage & control ONPS5220

Course Description

This unit covers the skills and knowledge required to apply the principles of fermentation to food production.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP092 Apply an understanding of the fermentation process in food production


1.Identify the principles of fermentation in food processing.

Performance Criteria:

1.1 Basic biochemical principles of the fermentation process are identified.
1.2 Role of micro-organisms in the fermentation process is established.


2. Identify the basic production method of the fermentation process.

Performance Criteria:

2.1 Materials used in the fermentation process are identified.
2.2 Basic operating principles of equipment used in the fermentation process are identified.


3. Simple controlled experiments are designed and set up which demonstrate the principles of fermentation

Performance Criteria:

3.1 Samples of food are successfully fermented.
3.2 Appropriate quality control processes and procedures to assess fermented food products are applied.

Learning Outcomes

This is a competency based course

Details of Learning Activities

Learning activities for this course may include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments
• Presentations
• Research activities

Teaching Schedule

Week 1 What is Fermentation
Week 2 What is Fermentation
Week 3 Yeast Fermentation
Week 4 Yeast Fermentation
Week 5 LAB Fermentation
Week 6 LAB Fermentation
Week 7 Laboratory Fermentation
Week 8 Laboratory Fermentation
Week 9 Visit Industry site
Week 10 Industry site Report

Learning Resources

Prescribed Texts


Handbook of Food Science, Technology, and Engineering, Volume 2, Chap 63 Fermentation Nejib Guizani and Ann Mothershaw

Other Resources

Overview of Assessment

Assessment for this course may include assignments, tests, worksheets and reports

Assessment Tasks

Assignments, worksheets and visits 50 %
Practical Reports 50 %

Assessment Matrix

Course Overview: Access Course Overview