Industrial fermentation - making yoghurt (bacteria) and bread (yeast)

A series of 3 lessons which teach students the principles of industrial fermentation.

**Lesson 1: Bacteria and yoghurt **

Learning objective: Evaluate the conditions needed for bacteria to thrive and produce insulin / yoghurt.

Success criteria:
Identify the steps of yogurt production.
Describe the role of bacteria in fermentation.
Evaluate the use of industrial fermenters.

21 slides.

Lesson 2: Yeast and bread

Learning objective: Explain why yeast is used in the process of manufacturing bread.

Success criteria:
Identify the equation for fermentation.
Describe how bread is made.
Explain why people don’t become drunk from eating bread…

8 slides

Lesson 3: practical investigation

Learning objective: Analyse how factors affect the growth of yeast and justify your conclusions.

Success criteria:
I can identify independent and dependent variables.
I can describe control variables that will impact the investigation.
I can evaluate how temperature affects growth.

23 slides

Each activity offered is differentiated and each lesson includes progress checks.

Past paper questions are also included to ensure adequate challenge is set to students.

Content was made for iGCSE students for edexcel 9-1 combined science.