Linking Biochemistry Concepts to Food Safety Using Yogurt as a Model

Abstract

This laboratory activity was designed to strengthen our Food and Nutritional Science students' knowledge of biochemistry concepts and the relationship between these concepts and food science. The result was a laboratory experience in which biochemistry concepts are taught using yogurt as a model, in order to link those concepts to food safety, an important area of food science. The students employed a colorimetric method to measure the lactase activity of bacterial strains found in commercial yogurts and were encouraged to relate the activity to bacterial lactic acid production, fermentation, and food safety. Students were assessed with pre-and post-test exams, laboratory reports, class performance rubrics, and the Intrinsic Motivation Inventory (IMI). The result demonstrated that the students successfully completed the learning objectives and were motivated during the activity. This exercise could be used as a template for a simplified and engaging way to introduce food science majors, as well as other students, to complex biochemistry and molecular biology concepts using food, particularly yogurt, as a model.

Learning outcomes of university chemistry teaching in laboratories: A systematic review of empirical literature

“…In most of the reviewed studies, interest was measured by asking students whether they found some intervention, activity or task interesting. And although the scope of the focus varied widely, most studies reported on (positive) interest development in the context of a course (Alneyadi et al, 2019; Kappler et al, 2017; Muryanto et al, 2017), a specific laboratory activity (Read & Kable, 2007; Zimmerman et al, 2019) or the use of a specific tool or device (Eid & Al‐Zuhair, 2015; Erasmus et al, 2015; Fung, 2016). This colloquial use of the term ‘interest’ is a characteristic in studies that primarily focus on other factors and where interest is an en passant effect.…”

Learning Inquiry by Applying the Principles of Fermentation to the Production of Yogurt

“…Yogurt, one product of this process, is a popular and well-known food (Fisberg & Machado, 2015). Teaching about fermentation with yogurt as the model can be used as an introduction to microbiology (Drake & McKillip, 2000), food chemistry (Zimmerman et al, 2019), and food production. Some basic principles about the bacteria behind fermentation can help students learn about bacterial functions and how they can be used for positive ends (Kiefer et al, 2018).…”