1887

A Food Microbiology Classroom Activity to Draw Connections between Microbes and Students’ Lives

    Authors: David Westenberg1,*, Jonathan Kopel2,†
    VIEW AFFILIATIONS HIDE AFFILIATIONS
    Affiliations: 1: Biological Sciences Department, Missouri University of Science and Technology, Rolla, MO 65409; 2: Chemistry Department, Missouri University of Science and Technology, Rolla, MO 65409
    AUTHOR AND ARTICLE INFORMATION AUTHOR AND ARTICLE INFORMATION
    • Received 26 February 2020 Accepted 22 December 2020 Published 29 January 2021
    • Supplemental materials available at http://asmscience.org/jmbe
    • *Corresponding author. Mailing address: Department of Biological Sciences, Missouri University of Science and Technology, 400 W. 11th Street, Rolla, MO 65409. Phone: 573-341-4798. E-mail: [email protected].
    • Present address: Department of Cell Biology and Biochemistry, Texas Tech University Health Sciences Center, Lubbock, TX 79430.
    • ©2021 Author(s). Published by the American Society for Microbiology
    Source: J. Microbiol. Biol. Educ. January 2021 vol. 22 no. 1 doi:10.1128/jmbe.v22i1.2119
MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.
  • PDF
    208.70 Kb
  • HTML
    24.35 Kb
  • XML
    22.19 Kb

    Abstract:

    Fermented foods have been prepared for millennia and every society around the world has traditional fermented foods and/or beverages that are identified with that culture. This is an excellent opportunity to help students draw connections between their everyday lives and the microbial sciences. At the same time, this is also a great way to encourage cultural awareness and acceptance. This manuscript describes an active learning approach used in a general microbiology course to encourage students to learn about fermented foods from around the world and share their discoveries with their colleagues. As a group we also spend time discussing some of the lesser known roles microbes have in food preparation such as the production of food additives or in modifying starting ingredients. At the end of the semester, students have the opportunity to sample a variety of foods associated with microbes in a “microbe lunch”. We will also describe the use of similar activities in outreach to foster dialogue between scientists and the general public.

References & Citations

1. Kember D, Ho A, Hong C 2008 The importance of establishing relevance in motivating student learning Act Learn Higher Educ 9 249 263 10.1177/1469787408095849 http://dx.doi.org/10.1177/1469787408095849
2. Ballester Vallori A 2014 Meaningful learning in practice J Educ Human Dev 3 199 209
3. Agustinah W, Warjoto RE, Canti M 2019 Yogurt making as a tool to understand the food fermentation process for nonscience participants J Microbiol Biol Educ 20 31160947 6508936
4. Meléndez J 2019 Teaching microbiology by celebrating traditional foods and cultures from Morocco and Perú J Microbiol Biol Educ 20 1 10.1128/jmbe.v20i1.1685 http://dx.doi.org/10.1128/jmbe.v20i1.1685
5. Yoshiyama Y, Shima J, Fushiki T 2019 Problem-solving exercise for undergraduate students involving the Japanese fermented food natto J Microbiol Biol Educ 20 1 10.1128/jmbe.v20i1.1614 31160925 6508896 http://dx.doi.org/10.1128/jmbe.v20i1.1614
6. Jay JM, Loessner MJ, Golden DA 2005 Modern food microbiology 7th ed Springer New York
7. Neffe-Skocińska K, Rzepkowska A, Szydłowska A, Kołożyn-Krajewska D 2018 Trends and possibilities of the use of probiotics in food production, 65–94 Holban AM, Grumezescu AM Alternative and Replacement Foods Academic Press 10.1016/B978-0-12-811446-9.00003-4 http://dx.doi.org/10.1016/B978-0-12-811446-9.00003-4
8. Vijaya Kumar B, Vijayendra SVN, Reddy OVS 2015 Trends in dairy and non-dairy probiotic products—a review J Food Sci Technol 52 6112 6124 10.1007/s13197-015-1795-2 26396359 4573104 http://dx.doi.org/10.1007/s13197-015-1795-2
9. Katz SE 2012 The art of fermentation: an in-depth exploration of essential concepts and processes from around the world Chelsea Green Publishing White River Junction, VT
10. Dees J 2019 Fermented food Joyful Microbehttps://joyfulmicrobe.com/category/fermented-foods/.
11. Ivey M, Massel M, Phister TG 2013 Microbial interactions in food fermentations Ann Rev Food Sci Technol 4 141 162 10.1146/annurev-food-022811-101219 http://dx.doi.org/10.1146/annurev-food-022811-101219
12. Chilton SN, Burton JP, Reid G 2015 Inclusion of fermented foods in food guides around the world Nutrients 7 390 404 10.3390/nu7010390 25580813 4303846 http://dx.doi.org/10.3390/nu7010390
13. Khodor J 2006 Case study I: soy sauce MIT Cambridge, MA
14. Westenberg D 2018 What it’s like to volunteer at a science festival https://asm.org/Articles/2018/May/Careers-Education-Career-Options-Planning-69

Supplemental Material

Loading

Article metrics loading...

/content/journal/jmbe/10.1128/jmbe.v22i1.2119
2021-01-29
2021-05-14

Abstract:

Fermented foods have been prepared for millennia and every society around the world has traditional fermented foods and/or beverages that are identified with that culture. This is an excellent opportunity to help students draw connections between their everyday lives and the microbial sciences. At the same time, this is also a great way to encourage cultural awareness and acceptance. This manuscript describes an active learning approach used in a general microbiology course to encourage students to learn about fermented foods from around the world and share their discoveries with their colleagues. As a group we also spend time discussing some of the lesser known roles microbes have in food preparation such as the production of food additives or in modifying starting ingredients. At the end of the semester, students have the opportunity to sample a variety of foods associated with microbes in a “microbe lunch”. We will also describe the use of similar activities in outreach to foster dialogue between scientists and the general public.

Highlighted Text: Show | Hide
Loading full text...

Full text loading...

/deliver/fulltext/jmbe/22/1/jmbe-22-1.html?itemId=/content/journal/jmbe/10.1128/jmbe.v22i1.2119&mimeType=html&fmt=ahah

This is a required field
Please enter a valid email address
Please check the format of the address you have entered.
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error