The centre would be the first of its kind in the world and is a project being developed by the hospitality industry, the University of Tasmania and TasTAFE.

Although it is  still in its concept stages, Kim Seagram, who is one of the key players behind the development, believes the centre could allow new Tasmanian products and businesses to be created.

Ms Seagram, who is a co-owner of the  Stillwater and Black Cow restaurants, said the centre would have four main streams:

■Pure research –  which could see  the university and  international organisations  researching yeast and bacteria at the facility.

■Product development  –  so  that   new products could be created to go into the market.

■Skills and training.

■Tourism –  making it a centre  for  short courses on topics such as cider making or hearing from winemaking expects.

Ms Seagram said the concept was still very preliminary, but a business plan would be put together by the end of the year.

She hoped the facility would be up and running by 2016.

‘‘We have no idea how many people it’s going to employ and we have no idea where it’s going to be,’’ she said.

‘‘But can you imagine what can happen when we get a whole bunch of passionate people together sharing ideas and working in what we are calling the sandpit.

‘‘Pardon the pun, but just imagine the ideas that can bubble up and the new products and business that can be created.’’

The concept already has support from the University of Tasmania and TasTAFE and an industry survey about the idea had 96 responses.

More than 76 per cent of responses said the idea was fantastic, with 60 per cent of people saying they wanted to be involved.

It has been proposed that the centre will be developed in one of Launceston’s vacant buildings.

Tom Lewis, who is a director and co-owner of RDS Partners and is helping with the development, said the centre costs could go into the millions.

He said the next part of the project was to scope out the proposal, create a business case and talk to industry members about what exactly they needed in the facility.

‘‘What I hope to see out of it is it gives our local businesses the opportunity to get well-trained staff, play with new products and grow,’’ he said.

Launceston Chamber of Commerce chief executive Maree Tetlow said the fermentation centre proposal looked fantastic.

‘‘It’s a centre that potentially builds on the region’s strengths,’’ she said.

‘‘It has the capacity to attract more domestic and international students to the region and to create more businesses.’’

Email: mdadson@fairfaxmedia.

com.au

Twitter: @ManikaDadson.