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Fermented food products are an accessible and familiar entry point to first introduce students to microbiology. By connecting microbial processes to food, students can connect how ingredients, microorganisms, environmental conditions, and scientific innovation interact to produce fermented products. This Microbrew will present a science-enriched fermented recipe book assignment for a 100-level undergraduate microbiology course. Students will select a product with personal or cultural significance, and investigate the microorganisms, biochemical processes, and environmental conditions involved in fermentation using peer-reviewed scientific literature. They explain how microbial metabolism influences product characteristics and food safety while exploring the product's historical and cultural importance. Each student will contribute to an illustrated cookbook entry, where the recipe will be enriched by the scientific explanations and cultural context and history of the product. Students will strengthen their scientific literacy, information evaluation and science communication skills through an authentic and culturally relevant learning experience.
