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Office of Science Outreach




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. 


Location

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


Camp Leader

Dr. Pete Kuhn


Leader Bio

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 foods. 


Cost

$300 This includes registration, all materials and a simple mid-morning snack.