GrowNextGen Teacher leaders Colin Day and Abby Snyder recently presented “Fermented Foods! Mold Fermented Soy Products”, a workshop for middle and high school biology teachers in central New York. Fifteen participants learned about fermented soy products made with mold. A taste test included familiar food items such as soy sauce and tempeh. Teachers received training on microscopy, then looked for fermentative organisms with microscopes and identified cellular structures. As part of the workshop, they also received digital versions of the teaching materials for use in the classroom.

Learn more about soy in food and how the chemical composition of soybeans impacts soy-containing foods.