Students carry out experiments with yeast and market research to help them modify an existing recipe for a fermented drink (such as ginger beer) to produce a drink that would appeal to their school or community.
The four worksheets in the download document below relate to the unit plan: Making fermented drinks.
Purpose
To investigate traditional fermented drinks in order to understand how the fermentation process occurs and how new drinks based on the traditional recipes can be developed.
Related content
This class case study investigates the effectiveness of the related teaching unit plan.
Fermentation is one of the earliest examples of biotechnology – sourdough is a slow-fermented bread and is one of the oldest types of bread.
