Investigation into Fermentation: A Journey into Cultural Relevance and Mindful Eating

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This integrated lesson focuses on fermentation, its role in cellular respiration, and practical uses of fermentation for food preservation and nutrient bioavailability. The authors created authentic students experiences through fermentation of yogurt, kefir, kimchi, sauerkraut, pickles, and kombucha. Teachers used the science literacy practices while students engaged with a professional paper throughout the learning cycle in the Biology course. ELA reading practices were implemented to engage students in reading scientific papers and development of a final written assignment. Business owners and other experts brought real-world and hands-on experience in making these products as well as ties to personal culture. The authors applied the 5E lesson plan format, which prompts students to analyze their thinking through a cycle of hands-on and minds-on activities. This lesson addresses Tennessee State Standards for Science and English Language Arts (ELA) for students from both Biology and ELA courses (11th and 12th grades).