1-Pager
Plan
Week 1
Day 1
Day 2
Day 3
Phase
Ask
Imagine
Activities
Flavor Innovation Day Kickoff - Students rotate through interactive stations exploring diverse flavor profiles and health benefits of fermented foods guided by a local nutritionist. They engage in taste tests and discussions about the nutritional impact of fermentation. (45 min)
Introduction to Fermentation - Discuss the biochemical processes involved in fermentation, focusing on enzymes and microorganisms. Students begin to create a fermentation process diagram. (30 min)
Cultural Influence Comparison - Students research cultural influences on fermented foods, comparing different global traditions and practices. They start compiling findings for their upcoming deliverable. (15 min)
Designing Experiments - Students learn to design controlled experiments to observe chemical reactions during fermentation, focusing on variables like temperature and pH. This session prepares them for hands-on experimentation in future classes. (30 min)
Idea Brainstorm Session - Groups brainstorm innovative food product proposals that incorporate fermentation, health standards, and consumer preferences. They begin sketching ideas for product development. (15 min)
Deliverables
No deliverables due
Fermentation Process Diagram
Cultural Influence Comparison
No deliverables due
Preparation 1. Coordinate with a local nutritionist or dietitian to guide 'Flavor Innovation Day'.
2. Set up interactive stations with diverse fermented food samples.
3. Prepare educational materials on fermentation chemistry, including diagrams and case studies.
4. Gather materials for experiment design, such as different fermentation agents, pH strips, temperature monitors, and lab notebooks.
5. Ensure access to computers or tablets for research and data collection.
Week 2
Day 4
Day 5
Day 6
Phase
Imagine
Plan
Activities
Flavor Proposal Presentation - Each group presents their flavor proposal pitch, highlighting the unique elements of their food product and its potential consumer appeal. Peer feedback is encouraged to refine ideas further. (20 min)
Fermentation Lab Setup - Students prepare for their fermentation experiments by setting up their initial lab environment, selecting ingredients, and ensuring all equipment is ready. This will facilitate the hands-on aspect of their project. (25 min)
Health Benefits Research Session - Students work on compiling data and designing their Health Benefits Infographic, focusing on the nutritional and health advantages of their chosen fermented product. (25 min)
Peer Review and Feedback - Students exchange infographics with peers to receive constructive feedback, allowing them to refine their work before submission. (20 min)
Controlled Experimentation - Begin conducting controlled experiments to observe chemical reactions in their fermentation processes. Students focus on manipulating variables such as temperature and pH. (30 min)
Data Collection and Analysis - Students start collecting data from their experiments, recording observations, and analyzing results to understand the impact of different conditions on fermentation. (15 min)
Deliverables
Flavor Proposal Pitch
Health Benefits Infographic
No deliverables due
Preparation 1. Schedule a virtual session with a local nutritionist and ensure all necessary technology is set up.
2. Prepare lab equipment and materials for fermentation experiments, including temperature and pH testing kits.
3. Gather resources on health standards and consumer preferences for research activities.
4. Create discussion guides and questions for the industry expert session.
5. Organize peer review workshop materials and guidelines for feedback exchange.
Week 3
Day 7
Day 8
Day 9
Phase
Plan
Create
Activities
Resource Allocation Strategy Review - Students finalize and submit their Resource Allocation Strategy Report, ensuring all resources needed for their fermentation projects are accounted for and justified. (20 min)
Fermentation Production Plan Presentation - Groups present their Fermentation Production Plans to the class, receiving peer feedback to refine their strategies. Focus on sustainability and aligning with health standards. (25 min)
Controlled Experimentation Continuation - Students continue conducting their fermentation experiments, incorporating feedback from their presentations to adjust variables for improved outcomes. (25 min)
Data Analysis and Reflection - Students analyze their experimental data to identify trends and correlations, reflecting on how changes in conditions affect fermentation. They document their findings in preparation for future revisions. (20 min)
Peer Review Workshop - Students participate in a peer review session, exchanging data analysis and providing constructive feedback to each other on experimental methods and results. This encourages collaborative problem-solving and iterative improvement. (20 min)
Industry Expert Virtual Feedback Session - Connect with a local brewery or kombucha producer virtually. Students present their fermentation progress and receive professional insights and suggestions for enhancing their techniques and product development. (25 min)
Deliverables
Resource Allocation Strategy Report
Fermentation Production Plan Presentation
No deliverables due
No deliverables due
Preparation 1. Gather fermentation research materials, such as articles and textbooks, focusing on biochemical processes and microbial roles.
2. Prepare laboratory equipment for controlled experiments, including pH meters, thermometers, and other necessary tools.
3. Ensure availability of microorganisms for fermentation experiments, such as yeast or bacteria cultures.
4. Provide access to data analysis software or graphing tools to facilitate students' analysis of experimental results.
5. Organize resources on health standards and consumer preferences to guide students' food product proposals.
6. Set up a collaborative online platform or physical materials for peer review sessions, enabling efficient exchange of feedback.
Week 4
Day 10
Day 11
Day 12
Phase
Create
Test
Activities
Prototype Presentation Preparation - Groups refine and finalize their fermentation prototype presentations, ensuring clarity and coherence in explaining the chemical reactions and health benefits involved. (20 min)
Flavor Profile Analysis Report Completion - Students complete and submit their Flavor Profile Analysis Reports, detailing the unique elements and consumer appeal of their product. (25 min)
Data-Driven Improvement Session - Students analyze feedback from their presentations and reports to identify areas for improvement in their fermentation process and product development. (25 min)
Collaborative Research on Sustainable Production - Teams research sustainable practices in fermentation, incorporating findings into their product development strategies. (20 min)
Hands-On Testing and Iteration - Students conduct further tests on their fermentation prototypes, applying improvements based on feedback and research. (30 min)
Peer Feedback and Reflection Circle - Host a session where students share their testing outcomes and receive peer feedback, fostering collaborative problem-solving and reflection. (15 min)
Deliverables
Fermentation Prototype Presentation
Flavor Profile Analysis Report
No deliverables due
No deliverables due
Preparation 1. Gather materials needed for fermentation experiments, including raw ingredients, temperature control devices, pH meters, and safety equipment.
2. Prepare data collection tools such as spreadsheets and software for analyzing experimental data.
3. Set up virtual communication technology for connecting with industry experts and community partners.
4. Develop guidelines and templates for the peer review workshop, ensuring students can provide and receive effective feedback.
5. Coordinate with local brewery or kombucha producer for virtual session, ensuring access to their fermentation process and Q&A opportunity.
6. Curate resources on public policy and economic principles, providing students with context about regulations and market dynamics in food production.
Week 5
Day 13
Day 14
Day 15
Phase
Test
Improve
Activities
Fermentation Experiment Report Compilation - Students finalize their reports on fermentation experiments, including detailed analysis of chemical reactions and the impact of variables like temperature and pH. (20 min)
Peer Review and Feedback Session - Students exchange completed reports with peers, providing and receiving constructive feedback to refine their analysis and conclusions. (25 min)
Data-Driven Improvement Plan - Based on peer feedback, students outline an improvement plan for their fermentation processes, focusing on optimizing chemical conditions for better product yield and quality. (25 min)
Industry Expert Consultation - Virtual session with a local fermentation expert to discuss students' improvement plans and gather insights on industry practices for enhancing product development. (20 min)
Iterative Testing and Process Refinement - Students conduct additional tests on their fermentation prototypes, applying improvements from their data-driven plans and expert feedback. (30 min)
Reflection Circle - Host a group reflection session where students share insights gained from iterative testing, discuss challenges encountered, and explore solutions collaboratively. (15 min)
Deliverables
Fermentation Experiment Report
No deliverables due
No deliverables due
Preparation 1. Gather materials for conducting fermentation experiments, including fermentation vessels, thermometers, pH meters, and raw ingredients.
2. Prepare peer review guidelines and feedback forms to facilitate constructive exchanges during the workshop.
3. Coordinate with industry experts for the virtual session, ensuring they are briefed on the student projects and prepared to provide targeted feedback.
4. Set up virtual meeting technology and ensure all students have access to join the session.
Week 6
Day 16
Day 17
Day 18
Phase
Improve
Share
Activities
Refined Fermentation Process Report Finalization - Students work collaboratively to finalize their Refined Fermentation Process Reports, ensuring all chemical reactions and process improvements are clearly documented. (20 min)
Peer Review and Feedback Session - Each group exchanges their reports with peers for constructive feedback, focusing on clarity and scientific accuracy. This will help refine the reports before submission. (25 min)
Interactive Demonstration Station Preparation - Students design and prepare their interactive demonstration stations for the upcoming showcase, ensuring their stations effectively communicate their fermentation process and product innovations. (25 min)
Final Presentation Rehearsal - Groups rehearse their final presentation for the 'Culinary Chemistry Showcase,' practicing articulating their scientific discoveries and the socio-emotional growth experienced during the project. (20 min)
Community Feedback Reflection - Students host a reflection circle to discuss feedback received from the community tasting event. They identify key insights and areas for future improvement. (20 min)
Culinary Chemistry Showcase Setup - Students set up their stations for the showcase, ensuring their digital presentations and product samples are ready for community engagement. (25 min)
Deliverables
Refined Fermentation Process Report
No deliverables due
Community Feedback Reflection
Interactive Demonstration Station
Preparation 1. Coordinate with community partners for participation in the Culinary Chemistry Showcase.
2. Prepare feedback forms for attendees to complete during the showcase.
3. Ensure all necessary equipment and materials for live demonstrations and taste tests are available.
4. Set up presentation stations with digital equipment, such as projectors or tablets, for showcasing student presentations.
5. Arrange for additional tables and chairs to accommodate community partners and attendees at the event.
6. Prepare certificates or recognition for students’ participation and achievements to be distributed during the showcase.
7. Ensure students have access to computers or tablet devices for finalizing presentations.