Students will design a detailed diagram illustrating the chemical reactions involved in fermentation, highlighting how changes in conditions can optimize product yield and quality. less

Students will analyze and compare different cultural practices related to fermentation, creating a presentation that explores social equity issues and the impact of cultural diversity on consumer preferences. less

Students create and present a proposal for their innovative fermented food product, outlining flavor combinations, health benefits, and target consumer demographics, demonstrating their understanding of cultural differences and consumer preferences. less

Students design an infographic that visually communicates the health benefits of their proposed fermented food product, integrating scientific data and social equity considerations to make a compelling case for its nutritional advantages. less

Students create and present a detailed production plan for their chosen fermented food product, emphasizing how it aligns with health standards and consumer preferences. This presentation should include scientific data and targeted goals to demonstrate their understanding of economic equity and resource competition. less

Students develop a report outlining the resource allocation strategy for their fermentation project, identifying potential challenges and solutions related to resource competition. This report should highlight how their plan promotes sustainability and economic equity in food production. less

Students will create and present a detailed visual and oral presentation of their fermentation prototypes, highlighting ingredient choices, fermentation techniques, and expected nutritional benefits. This will demonstrate their understanding of chemical systems and economic and cultural considerations. less

Students will conduct a sensory evaluation and create a written report analyzing the flavor, texture, and aroma of their prototypes, including how adjustments to fermentation processes impact these attributes. This report will assess their ability to apply scientific principles to refine product quality. less

Students will document their experiments, analyzing how variables like temperature and pH affect fermentation, and present their findings in a detailed scientific report that demonstrates their understanding of equilibrium and chemical reactions. less

Students will document their revised fermentation process in a detailed report, including the scientific rationale for adjustments made based on feedback, and how these changes improve flavor, health benefits, and sustainability. less

Students will set up an interactive station at the showcase where they demonstrate the fermentation process of their food product. This includes live demonstrations, visual aids, and scientific explanations to engage attendees and assess their understanding of chemical reactions and equilibrium. less

Students will gather feedback from community partners during the showcase and compile a reflective document assessing how this input can be used to refine their fermented food product, demonstrating their ability to engage allies and integrate constructive criticism. less