This powerpoint presentation covers Option F.4 (Microbes and Food Production) in the IB Biology curriculum. Specifically, this topic discusses the use of yeast in production of beer, wine and soy sauce and also various methods of food preservation.
Each slide is labelled with the specific learning objective and animation/video links are provided in the slide notes. The slides are formatted to print well for handouts or revision and I can provide a pdf version upon request.
As always, please let me know if you have any suggestions for improvements. These are always a work in progress!
**IB Biology Learning Objectives
F.4.1 – Explain the use of Saccharomyces in the production beer, wine and bread.
F.4.2 – Outline the production of soy sauce using A. oryzae.
F.4.3 – Explain the use of acids and high salt or sugar concentrations in food preservation.
F.4.4 – Outline the symptoms, method of transmission and treatment of one named example of food poisoning.