In episode 3 of The Skills Exchange, we sat down with Kim Seagram AM, the Chair of FermenTasmania which was co-founded by 2015 ISS Institute AgriFood Skills Fellow, Tom Lewis.
FermenTasmania is in the process of building a Fermentation Hub, with a $7.5 million grant from the Australian Government through the Building Better Regions Fund Infrastructure Project Stream. The Fermentation Hub will be a world class food innovation facility situated in the Tamar Valley and a key part to Launceston being recognised as a UNESCO Creative City of Gastronomy.
Tom Lewis’ 2015 AgriFood Skills Fellowship
On his Fellowship, Dr. Tom Lewis, along with Dr. Anna Carew, and Natalie Fryar conducted international study tours across the UK, Denmark, Sweden, Germany, France, and the USA. Over four weeks, they engaged with 40 key organisations and experts in fermentation research, development, and training. Their findings shaped the future direction of FermenTasmania and the University of Tasmania (UTAS) Fermentation Research Group.
The team explored cutting-edge fermentation practices, from home-scale setups to advanced carbon-positive research institutions, gaining insights into scientific research, training, bioprospecting, and sustainable production methods. They also examined best practices in technical tourism, emphasising the importance of skilled personnel in promoting fermentation’s cultural and economic value. Tom endeavoured for his Fellowship findings to drive innovation in Tasmania’s fine food and drink sector, attracting greater interest in the region.
Impact of Tom’s International Applied Fellowship Research
A significant outcome of Tom’s Fellowship was Launceston’s recognition as a UNESCO Creative City of Gastronomy.
This idea originated form Tom Lewis’ Fellowship when he visited Sweden and spoke with Doug Hartson, who heads the Centre for Additional Products in Sweden. Inspired by FermenTasmania’s initiatives, Hartson suggested applying for UNESCO recognition, in which the team did, and Tasmania was named one of the top 49 food cultures in the world. This achievement extended beyond the city limits, highlighting the contributions of regional growers and producers and increasing tourism.
Bridging Knowledge Gaps and Fostering Collaboration
A key takeaway from FermenTasmania’s research was the importance of training and knowledge-sharing. Food processing education in Australia is limited, and much of the industry relies on informal learning. Fermentation TAS is addressing this gap by collaborating with the UTAS and TAFE to develop formal training programs, like those in the wine industry.
Cross-disciplinary training is another area of opportunity. For example, winemakers, who are busiest for only a few months each year, could apply their microbiology and chemistry expertise to brewing, cheesemaking, or sourdough production. This approach not only strengthens individual skill sets but also builds a more interconnected and innovative fermentation community.
Speaking about how Tom's AgriFood Skills Fellowship was instrumental in the success of FermenTasmania, Kim states:
One of the greatest things that we learned from all of these facilities was not what to do. We didn’t want to reinvent the wheel, so by us going over there and building up the trust and have that in person face-to-face meeting, they were actually happy to share their failures and we don’t have to do those failures now. We can actually start up from a stronger position and fly.
Looking ahead
The Fermentation Hub is expected to be completed by June this year. As interest in the hub grows, Seagram and her team remain committed to fostering innovation and collaboration. Recognising Australia's exceptional agricultural output, FermenTasmania aims to maximise the value of locally grown produce. Instead of exporting raw materials like carrots and milk in bulk, they advocate for value-added products, such as premium cheeses and fermented dairy items, to create sustainable businesses and jobs within the country.
With its state-of-the-art facilities and an ever-growing network of global experts, FermenTasmania is poised to revolutionise Australia’s food and beverage industry.
You can hear Kim talk about how FermenTasmania would have not been possible without Tim's Fellowship in our latest episode of The Skills Exchange on Spotify, Apple Podcasts or Amazon Music.
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