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Ch 19: Food and Industrial Microbiology: Microbiology Lesson Plans

About This Chapter

The Food and Industrial Microbiology chapter of this course is designed to help you plan and teach how bacteria is used in the production of certain foods in your classroom. The video lessons, quizzes and transcripts can easily be adapted to provide your lesson plans with engaging and dynamic educational content. Make planning your course easier by using our syllabus as a guide.

Weekly Syllabus

Below is a sample breakdown of the Food and Industrial Microbiology chapter into a 5-day school week. Based on the pace of your course, you may need to adapt the lesson plan to fit your needs.

DayTopicsKey Terms and Concepts Covered
Monday Lactic acid and yeast fermentation Using bacteria to make foods through the production of lactic acid; how yeast is used to ferment sugar to make alcohol
Tuesday Cheesemaking Using bacteria and mold during the cheesemaking process, creating different flavors and colors
Wednesday Microbial Factories Steps for using bacteria and plasmids to produce specific proteins
Thursday Ames Test Using bacteria to test for carcinogens
Friday Bioremediation and Microbes Using microbes to clean environmental contaminations; how microbes are used in clothing production

7 Lessons in Chapter 19: Food and Industrial Microbiology: Microbiology Lesson Plans
Test your knowledge with a 30-question chapter practice test
Lactic Acid Fermentation: Using Fermentation to Make Food

1. Lactic Acid Fermentation: Using Fermentation to Make Food

You eat food every day that is teeming with bacteria. It might surprise you to learn that many of them were intentionally put there. In this lesson, we will examine bacterial fermentation, required during the production of certain foods.

Yeast Fermentation: Using Fermentation to Make Alcohol

2. Yeast Fermentation: Using Fermentation to Make Alcohol

Without microbiology, you wouldn't be able to enjoy a refreshing adult beverage after work. In this lesson, we will examine the role of yeast in alcohol production.

Bacteria and Mold: The Microbiology of Cheesemaking

3. Bacteria and Mold: The Microbiology of Cheesemaking

Every piece of cheese you eat was produced by microbiology. In this lesson, we will examine the essential roles bacteria and mold play and why cheese wouldn't exist without these microbes.

Microbial Factories: Using Bacteria to Make Specific Compounds

4. Microbial Factories: Using Bacteria to Make Specific Compounds

Microbial factories make use of microorganisms to produce commercial products. In this lesson, we will examine the advantages to using microbes and look at a few commonly produced compounds.

The Ames Test: Using Bacteria to Test for Carcinogens

5. The Ames Test: Using Bacteria to Test for Carcinogens

We often think of bacteria as the bad guys. But in the Ames test, special mutant bacteria can help us avoid getting cancer! Take a look at how they do that in this lesson and test your knowledge with a quiz.

Bioremediation: Microbes Cleaning Up the Environment

6. Bioremediation: Microbes Cleaning Up the Environment

Bioremediation uses living organisms to clean up pollution. In this lesson, we will examine the role of microbes in bioremediation and why it is not a perfect solution for degrading environmental pollutants.

Microbes and the Clothing Industry

7. Microbes and the Clothing Industry

Most people wash their clothing to the clean dirt and bacteria on them. It might surprise you to learn just how many bacteria were intentionally put into them during production. In this lesson, we explore the use of microbes in the clothing industry.

Chapter Practice Exam
Test your knowledge of this chapter with a 30 question practice chapter exam.
Not Taken
Practice Final Exam
Test your knowledge of the entire course with a 50 question practice final exam.
Not Taken

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