Participants work in small groups, and test new developed or optimised school experiments about the topic „biotechnological adaptations of fermentation processes within the food section, especially of the alcoholic fermentation and the lactic acid fermentation (bread, milk, sauerkraut). Further, the particpants work on experiments about biotechnologically important enzymes. In a concluding evaluations phase, the links to the curricula are made.
Students already start to become familiar with biomolecular school experiments during their university education. They are also included in the supervision of school classes within the course “Learning and teaching in the laboratory”. Within the programme they take over the roles as tutors, as well as teachers.
Gene-Lab at the Department of Biological Education