Yeasts and Molds

Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.

In this health worksheet, students identify and define vocabulary terms related to foodborne illness. They unscramble the words listed at the bottom of the sheet and use them to complete each of 8 blanks.

Although the points given on these slides are valid, the visual accessibility is poor. Consequently, many viewers would be distracted or entirely unable to view the presentation.  The content is a review of microorganisms and their...

Students grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...

While looking at a package of dry yeast it is hard to believe it is alive. But add the right ingredients and presto, the mixture becomes a bubbly, oozing, mess of life. What are the right ingredients? Do this experiment and figure it out...

Sugar isn't good for you, but it's great for yeast! Scholars design an experiment to investigate how variables affect the rate of sugar consumption in yeast. The last installment of a nine-part Life Science unit considers how scientists...

Students practice making sourdough to analyze the fermentation process of yeast. They create a sourdough starter and then use the starter to make scones.

Students discover that bacteria and microorganisms are everywhere by conducting an experiment using blood agar dishes, hand lenses, and microscopes (technology).

Use this lesson to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some excellent...

Students study fungus, its reproduction and uses.  In this eukaryote lesson students complete several fungal experiments.