11-12 Fermentation

CTE Areas of Study: Agriculture

Participants in several FFA competitive events may expect a connection to fermentation techniques and describe the basic chemical principles of fermentation and the factors that affect the fermentation process. Performance indicators may include the following:

  • Explain benefits of fermented foods.
  • Evaluate meat animal products in order to optimize economic returns to producers and industry as well as to meet the needs of the consumer.
  • Utilize knowledge of milk quality, regulations, grades and classes of milk, factors necessary to produce quality milk.
  • Identify cheese varieties and characterize properties
  • Compare and contrast best management practices associated with food processing procedures.

Standards & Objectives

Learning objectives: 

The goal of this activity is to develop a student’s understanding of the chemical process of fermentation in food products and food processing. The skills reflect proficiency in literacy standards. Teachers can use this activity to develop an understanding of the basic fermentation process used in food preservation. Discussions in class help students learn the various benefits of frmentations within the food industry.