A Year 8 class developed recipes for fermented drinks by adapting traditional recipes and taking into account consumer surveys and optimum growing conditions of yeast.

Purpose

This class case study investigates the effectiveness of the teaching unit plan Making fermented drinks.

Students began by developing an understanding of the fermentation process and developed new drinks based on traditional recipes. Taste testing, science experiments and a consumer survey informed the design of the drinks.

Download the class case study below.

    Published 24 November 2007