Learning Inquiry by Applying the Principles of Fermentation to the Production of Yogurt

In an age-appropriate activity developed by a researcher-teacher team working together under the auspices of the American Chemical Science Coaches Program, middle school students at the Greensboro Montessori School (1) learned about the microbiological basis of fermentation, (2) learned about the ch...

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Bibliographic Details
Published in:The American biology teacher 2020-05, Vol.82 (5), p.328-332
Main Authors: Zimmerman, Tahl, Goetz, Tim, Ibrahim, Salam A.
Format: Article
Language:English
Subjects:
Age
Design of experiments
Experimental design
Fermentation
Fermented milk products
Hypotheses
inquiry
INQUIRY & INVESTIGATION
microbiology
Milk
Production methods
Science education
Yogurt
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Summary:In an age-appropriate activity developed by a researcher-teacher team working together under the auspices of the American Chemical Science Coaches Program, middle school students at the Greensboro Montessori School (1) learned about the microbiological basis of fermentation, (2) learned about the chemical changes that take place during the fermentation of milk into yogurt, (3) applied this basic knowledge to designing and implementing experiments to test different conditions for culturing yogurt, (4) assessed the outcomes of different culturing conditions, and (5) developed a method for producing yogurt. This exercise includes hypothesis formulation, experimental design, and hypothesis testing and serves as an example of how empirically derived knowledge can be applied to the design of a food product
ISSN:0002-7685
1938-4211
DOI:10.1525/abt.2020.82.5.328