The Ploughman's Lunch

In this biology extension module of the Salters’ Science course, an exhibition of foods is used to introduce examples of using microbes in food processing. Students make sauerkraut and learn about the establishment of microbial populations in new habitats. Positive uses of fungi (yeast) and bacteria (lactobacillus) are discussed.

A literature survey introduces different methods used in making alcoholic drinks. Students observe the effect of amylase then investigate the effect of different conditions on fermentation. Separation of alcohol by fractional distillation may be demonstrated. The role of yeast in bread-making is shown through an investigation of use of different types of flour and a survey of breads from around the World.

Students explore the action of different curdling agents for milk in cheese-making. A literature survey reveals methods used in different types of cheese-making. Students make yoghurt and measure bacterial activity in samples of milk.

Section 1: Microbes on the menu
An exhibition of foods is used to introduce examples of using microbes in food processing. Students make sauerkraut and learn about the establishment of microbial populations in new habitats. Positive uses of fungi (yeast) and bacteria (lactobacillus) are discussed.

Section 2: All done by yeast
A literature survey introduces different methods used in making alcoholic drinks. Students observe the effect of amylase then investigate the effect of different conditions on fermentation. Separation of alcohol by fractional distillation may be demonstrated. The role of yeast in bread-making is shown through an investigation of use of different types of flour and a survey of breads from around the World.

Section 3: Microbes, milk and Miss Muffet
Students explore the action of different curdling agents for milk in cheese-making. A literature survey reveals methods used in different types of cheese-making. Students make yoghurt and measure bacterial activity in samples of milk.