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.
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.
Download the unit plan below. Also see the related worksheets here.
Related content
This class case study investigates the effectiveness of this 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.
