Type:

Other

Description:

This inquiry-based lesson allows students to investigate the role of microorganisms in food production and examine how the process of fermentation works. Students do online research on foods developed using microorganisms (e.g., yogurt, pickles) and then develop and test a procedure for creating kimchi.

Subjects:

  • Education > General

Education Levels:

    Keywords:

    Critical analysis/critical thinking,NSDL,Inquiry-based learning,Cooperative/small-group learning,Hypothesis testing,Performance-based assessment,Hands-on learning,Student-centered instruction,Bicultural/bilingual education,Class/group discussion,Data analysis, collection, interpretation,Life Science,Active learning/discovery learning,Respiration,NSDL_SetSpec_BEN,Learning cycles,Microbial,Fermentation,Microorganism,Rubrics,Anaerobic,General,oai:nsdl.org:2200/20110722021416404T,Computer-assisted learning,Education,Laboratory experiment

    Language:

    English

    Access Privileges:

    Public - Available to anyone

    License Deed:

    Creative Commons Attribution Non-Commercial Share Alike

    Collections:

    None
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    Non-profit Tax ID # 203478467