Fermentation of Food - The Original Biochemistry
In this Workshop we will experiment with various organisms
that are used to ferment foods such as sourdough bread, yogurt, kombucha and
kafir. In addition to learning about
these organisms and how they act to convert foods, we will learn about how to
take care of these cultures and use them in a practical way. This will include using a sourdough to make
bread, culturing yogurt and kafir, and making kombucha. Students will also get to explore
fermentation cultures using microscopes and chemistry throughout the week to
better understand how they work and grow.
The Workshop will be held in the Sonderegger Science Center on the Edgewood College Campus. The science center is a K-16 building that serves science students of all ages. 1000 Edgewood College drive, Madison, WI
Time and dates
July 9-13, 9:00am-12:00 noon
Entering Grades 10-13 in the fall of 2018
Dr. Pete Kuhn
Dr. Kuhn is an Associate Professor at Edgewood College. He teaches courses on genetics, cellular and
molecular biology, and biotechnology.
His research focuses on using biotechnology to detect specific DNA
sequences. In his free time he plays with 3D printers, aquariums, and fermented
$300 This includes registration, all materials and a simple mid-morning snack.