CONDUCTING COURSES IN FERMENTATION TECHNOLOGY

While it is generally true that fermentation technology is considered an advanced course and only be taken in final years of the biotechnology or microbiology degree, that does not always mean that fermentation technology could not be taught at the lower years such as in schools and colleges. The depth and complexity of the course at the degree and non degree level might be different as befitting the target students. However, the excitement generated in getting to know this ‘ancient course’ might be over whelming!( I did say it is an ancient course because fermentation was discovered and applied thousands of years ago by our ancestors.)
In my years of teaching the fermentation technology primarily at university level and on pro bono basis at schools I have always observed that the students are very excited and attentive. The excitement is perhaps more due to the excitement of knowing how to ferment and distilling wine
Such courses are even more exciting when it is carried out ‘hands on’ and that they are able to get drunk drinking the very wine they made. You are forgiven if the fermentation technology lab begin to smell like a pub!
But the study of fermentation technology is more than just learning to brew. Learning to brew or making wine could be carried out by wine enthusiasts.
CUSTOMISING THE FERMENTATION TECHNOLOGY COURSE
So if we are to conduct fermentation technology courses we have to be clear the type of students we are dealing with respect to their age, academic background and level of understanding.
We would also have to know the purpose and objectives of the fermentation technology to be carried out.
The type of course syllabus would be very different for each group of target audience. More technical course would be proper for undergraduates or for those in academic lines. While simple fermentation demonstrations would be suitable for primary and secondary school students
TEACHING THE TEACHERS OR TEACHING THE STUDENTS?
While there are advantages in teaching science teachers the intricacies of fermentation technology such as the amplification of knowledge when the teachers passed the knowledge down to their students, the negative aspects are the lack of enthusiasm shown by the teachers. After all its is difficult for old dogs to learn new tricks!
Teaching young eager, inquisitive and curious students will leave clear imprints on their lives on what they have acquired by learning hands on in fermentation technology.
Personally I would opt for the latter, as the dividends would be more immense…..!!!!
THE SUCCESS OF THE COURSE DEPENDS ON THE EXUBERANCE OF THE INSTRUCTOR!
It is a known fact that not just anyone can teach or be a good teacher. For herein lies the problem of the scientist being the sommunicator ( or even entertainer). He has the duty of not only teaching but imparting the enthusiasm
DO WE REALLY NEED COMPLICATED OR SOPHISTICATED EQUIPMENTS?
It is a known fact that the typical secondary school laboratory has a very limited and fundamental equipments used in their general laboratory teaching. Common equipments might include microscope, ph meter, autoclaves, thermometer, weighing machines, Bunsen burner and simple spectrophotometer perhaps
These laboratories are not specifically designed for fermentation technology. As such to carry out such courses you have to adapt to the limitations
Well. It is good if we have the necessary laboratory equipments, but that does not mean we cannot carry out fermentation technology with just the simple equipments we have? We must be creative and learn to think out of the box in order to carry out the fermentation technology practicals.
It doesn’t take much to think of simple PET or used Coca Cole bottles, tubings and bungs to come up with something!
MODELS OF FERMENTATION THAT CAN BE EXPLOITED
We have a diversity of fermentation models from which we can extract more details and data for understanding fermentation technology. It need not only be wine! . We can study:
1 Bread fermentation
2 Tapai fermentation
3 Tempe
4 Yogurt
By measuring some parameters such as changes in temperature, volumes of gas proced and even weight we can plot a lot of interesting graphs
Visiting fermentation industries could be very rewarding after conducting such courses and see fermentation technology in action!






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