Discovering Science Through Fermentation: Equipment for an Investigative Approach

生命科学生物学（61）本项目将研究级发酵设备引入两门新的基于探究的发酵科学课程，以招收科学学生。智力优势：入门级发酵课程向学生介绍主要的研究文献，科学写作和实验室研究。一年级的学生开始他们的实验科学研究与更高年级的学生在一个高层次的课程合作，为学生的探究驱动的实验提供相互支持，而不是准备和规定的实验室练习。学生参加发酵会议，以提高参与和演讲技巧。在高级课程中，学生继续以小组形式设计和完成实验。一年级学生与更先进的学生的伙伴关系是由导师精心指导。形成性评估在一个学期中进行多次，并随着问题的出现而进行调整。正在从概念理解和对科学的兴趣方面评估其影响。在高级课程中启动的一些项目正在发展成为长期的独立研究项目。更广泛的影响：发酵课程吸引了原本可能对实验室课程不感兴趣的学生，从而吸引了更多的学生学习科学。这些课程可以被其他希望增加理科专业人数的机构改编。虽然有几所大学使用酿造作为吸引非专业学生的诱饵，但大多数方法都使用标准的酿造实践来说明众所周知的原则。 相比之下，这些课程的动机是发酵科学家感兴趣的严肃的科学问题，让学生有机会参与真实的研究。每次提供课程时，重点都会发生变化。研究结果将显示非理科学生在本科阶段与理科学生一起进行学生发起的研究后，他们对科学的看法是否会改变。

Life Science Biological (61) This project is bringing research grade fermentation equipment into two new inquiry-based, fermentation science courses to recruit students to science.Intellectual Merit: An entry-level fermentation course is introducing students to the primary research literature, scientific writing, and laboratory research. First year students are beginning their experimental science research partnered with more senior students in an upper-level course, providing mutual support for student inquiry-driven experiments, rather than prepared and prescribed laboratory exercises. The students participate in a fermentation conference to improve engagement and presentation skills. In an upper-level course, students continue working in small groups to design and complete experiments. The partnerships of first year students with more advanced students are carefully mentored by the instructors. Formative assessment occurs several times during a semester and adjustments are being made as problems emerge. The impact is being evaluated in terms of conceptual understanding and interest in science. Some projects initiated in the upper-level course are being developed into longer term, independent research projects. The impact of different science teaching approaches on epistemological development is also being investigated.Broader Impacts: The fermentation courses are attracting students who might not otherwise have been interested in taking a laboratory course, thereby recruiting more students to science. The courses can be adapted by other institutions looking to increase their numbers of science majors. While several colleges use brewing as a lure to attract non-majors, most approaches use standard brewing practices to illustrate well-known principles. In contrast, these courses are motivated by serious scientific questions of interest to fermentation scientists to give students the opportunity to participate in real research. The focus changes each time a course is offered. Results will show whether non-science students' views about science change after they perform student-initiated research with science students at the undergraduate level.