Application of food fermentation practical work in classes

Abstract

This study investigates the integration of food fermentation practical work into national and international curricula and teachers’ perceptions of its implementation in classes. Content analysis was used to determine the incorporation of food fermentation practical work into IBDP, IGCSE, MoNE biology and MoNE science curricula to develop a framework. Furthermore, a food fermentation workshop is organized for teachers and their curriculum integration study in the workshop used for triangulation. After the workshop, semi-structured interviews were used to gather data about teachers’ perceptions on the application of practical work of food fermentation in classes. Food fermentation practical work was found to be applicable in 75% of the MoNE biology curriculum units, and in 67% and 62% of the IBDP and IGCSE biology curricula, and 36% of the MoNE science curriculum. The findings suggest that all teachers’ views about the use of food fermentation practical work in classes were positive in terms of contribution of practical work on learning, making abstract topic more permanent, improving students’ recall level and eliminating misconceptions of the topic, and improving students’ manipulative, creativity, communication, responsibility skills. It is found that teachers who have resources such as laboratories, allowed time in curriculum for practical work, the support of school administrations, availability of ready-made materials and in-service trainings on practical work, are more willing to implement food fermentation practical work in their classes. Moreover, practical studies of food fermentation were found appropriate for extracurricular activities and interdisciplinary projects by the teachers.