1. Assessment Overview Week 12 Mon & Tue → Making yoghurt Week 12 Thu & Fri → Research Project Week 1 Mon → Revision Work Week 1 Tue & Thu → Essay Report Don’t forget to bring your portfolio

2. Objective Discuss how humans use micro- organisms to produce fermented foods and why they do this. Consider also whether what you have learned has implications for your own personal actions or everyday life.

3. Two sections: Bacteria & Fungi (yeast) Selected food/beverages: Bacteria = yoghurt Fungi (Yeast) = Beer

4. Describe the steps to produce the food/beverage and explain the role of microbes. Link the life processes of the microbes to the production of the food/beverage. Link the effect of different environmental factors on the microbes’ life functions to the production of the food/beverage. Discuss what these factors mean for the humans making or using the food/beverage.

5. Revision List Process of making yoghurt & beer Life Processes involved: extracellular digestion, excretion, reproduction (binary fission) Anaerobic respiration / Fermentation (homolactic, heterolactic) Optimum conditions & controlling environment to manipulate their life processes (temperature, pH level, etc.)

6. Important Tips  Use the observations and finding from your practical work – making yoghurt (e.g. how temperature effects the viscosity and why)  Make links – (e.g. Yeast produces CO 2 which acidifies the beer (turning into carbonic acid). This suppresses the bacterial growth…)