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10th Grade  Project 6 weeks

Fermentation Frenzy: Chemistry Meets Cuisine!

Santiago A
HS-PS1-6
Identifying allies
Public policy
Influencing government
Social equity
+ 6 more
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Purpose

This project aims to immerse 10th-grade students in the real-world application of chemistry and biology by exploring the science of fermentation. Through hands-on experimentation and collaboration, students will design and produce innovative fermented food products while meeting health standards and consumer preferences. By engaging with industry experts and community partners, learners will deepen their understanding of chemical reactions, sustainability, and economic and social equity in food production. The experience will culminate in a showcase where students present their creations and reflect on their scientific and personal growth.

Learning goals

Students will understand the biochemical processes of fermentation and the role of chemical reactions in transforming raw ingredients into consumable products. They will develop skills in designing experiments, analyzing data, and evaluating the nutritional content and safety of their food products. Learners will also explore sustainable production practices and consider consumer preferences, integrating scientific knowledge with socio-economic and cultural considerations. Additionally, students will enhance their abilities in collaboration, critical thinking, and self-advocacy through peer feedback and community engagement.
Standards
  • [Next Generation Science Standards] HS-PS1-6 - Refine the design of a chemical system by specifying a change in conditions that would produce increased amounts of products at equilibrium.
Competencies
  • Self-Advocacy - Identifying allies (LL.SD.3.a)
  • Governments - Public policy (FK.SS.1.c)
  • Politics - Influencing government (FK.SS.2.a)
  • Politics - Social equity (FK.SS.2.c)
  • Politics - Economic equity (FK.SS.2.d)
  • Economics - Economic behavior (FK.SS.3.a)
  • Economics - Economic forces (FK.SS.3.b)
  • Economics - Resource competition (FK.SS.3.d)
  • Cultures - Cultural difference (FK.SS.4.a)
  • Cultures - Social groupings (FK.SS.4.b)

Products

Students will create a line of innovative, probiotic-rich fermented beverages, such as ginger-turmeric kombucha and berry-infused kefir, highlighting unique flavor profiles and health benefits. Each product will be accompanied by a detailed presentation of the fermentation process, including scientific data on nutritional content and safety. The final products will be showcased at the 'Culinary Chemistry Showcase,' where students will present their beverages and engage with community feedback to refine their creations further.

Launch

Kick off the project with a dynamic 'Flavor Innovation Day,' where students rotate through interactive stations exploring diverse flavor profiles and health benefits of fermented foods. Guided by a local nutritionist or dietitian, students will engage in taste tests and discussions about the nutritional impact of fermentation. This immersive experience will spark curiosity and set the stage for their journey into the science and creativity of developing a new food product.

Exhibition

Students will organize a 'Culinary Chemistry Showcase' where they present their innovative fermented food products in a science fair-style setup, complete with digital presentations that detail their learning journey and scientific discoveries. This event will feature interactive stations where attendees can participate in live demonstrations of fermentation processes and engage in taste tests. Community partners, including local nutritionists and brewers, will provide feedback on the taste, health benefits, and sustainability of the production processes. This showcase will serve as a platform for students to articulate their scientific and socio-emotional growth, while also gathering valuable community input through feedback forms.