Department of Medical Science and Biotechnology
This event introduced the fundamental principles of yogurt production and the science behind fermentation. Participants used lactic acid bacteria to ferment various milk products into yogurt, followed by a tasting session to evaluate and rate the flavor and texture. The core objective of this hands-on experiment is to help participants understand the microbial fermentation process, specifically how lactic acid bacteria metabolize lactose to produce yogurt. Through this process, they gained insights into the metabolic functions of probiotics and the role of fermented foods in gut health. Beyond practical skills, the event fostered their understanding of experimental design and operational procedures, such as selecting bacterial strains, controlling fermentation conditions (time and temperature), and analyzing sensory results. The finished yogurt was rich in probiotics and lactic acid, supporting gut microbiota balance and promoting digestive wellness, offering nutritional and health benefits. Significantly, this event went beyond food preparation; it highlighted the essence of biotechnology: leveraging microbial metabolism to improve human well-being. Participants developed integrative thinking across fermentation techniques, microbial physiology, and food processing by engaging in this exercise. It also sparked interest in pursuing careers in food science, biotechnology, or nutritional health.
