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.
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.
In this fermentation activity students set up an alcoholic fermentation, prepare and view a slide of bacteria responsible for monolactate fermentation and find out about gut bacteria fermentation.