Transformative learning through fermentation processes in Industrial Biochemistry course
By School of Pharmacy and Health Sciences
The B.Sc. Applied Biochemistry program at USIU-Africa is in its third year since inception and its aim is to equip students with 21st-century skills—including critical thinking and problem solving – and provide them with a learning experience that prepares them for roles in business and the public sector and to serve their communities. An important element in the program’s teaching approach to equipping students with relevant skills was identifying the skills required by the labor market.
The Industrial Biochemistry course in the B.Sc Applied Biochemistry program recently engaged students in hands-on, transformative experiments designed to illustrate the principles and applications of microbial fermentation. The students explored the fermentation processes involved in producing ethanol from pineapple, traditional alcohol from Kigelia Africana (commonly known as Muratina), and flavored yoghurt. These activities not only deepened their understanding of fermentation in the manufacturing, food and beverage industries but also underscored the cultural and commercial relevance of biochemical applications.
The ethanol production experiment involved converting sugars in pineapple into ethanol through controlled fermentation, replicating industrial batch fermentation processes commonly employed in alcoholic beverage production. Starting with fresh pineapple and adding yeast, students observed the transformation of sugars into ethanol and carbon dioxide—highlighted by active bubbling. This experiment introduced students to essential upstream and downstream industrial techniques such as sample preparation, inoculum preparation, bioreactor preparation, product recovery and analysis using gas chromatography for ethanol concentration measurement, giving them direct experience with tools used in commercial production.
In a culturally immersive exercise, students explored the fermentation of Kigelia Africana fruits to produce Muratina, a traditional beverage consumed in East Africa. This multi-stage fermentation required the addition of sugarcane juice and honey at specific stages to achieve the desired flavor and alcohol content. This allowed students to appreciate the biochemical principles and traditional knowledge that have been passed down through generations. It also gave them an opportunity to appreciate some limitations associated with traditional brewing processes such as scaling up and product safety.
The yoghurt production process provided students with practical experience in lactic acid fermentation. By adding a bacterial starter culture to milk and monitoring the pH levels, students could observe how lactic acid bacteria transform lactose into lactic acid, creating yoghurt’s characteristic texture and flavor. Through flavoring and cooling steps, they developed a final product suitable for commercial use.
This lab-based approach exemplifies transformative learning by integrating academic knowledge with real-world applications. Students were guided to understand not just the chemical and biological mechanisms at play, but also the societal and economic importance of these processes in food science. Such experiences are key to developing industry-ready graduates with an appreciation for both traditional knowledge and modern techniques which is what we aim in our B.Sc. Applied Biochemistry program. These experiences also prepare students to pursue innovative solutions within the manufacturing, food and beverage industries which could be applied in improving existing processes on efficiency and product safety or setting up novel processes leading to job creation rather than job seeking. These experiences cultivate a blend of modern scientific techniques and traditional knowledge, preparing students for diverse roles in the manufacturing, food, and beverage industries. Ultimately, this approach empowers our graduates to contribute meaningfully to their communities, fostering a generation of industry-ready professionals poised for innovation, entrepreneurship, and leadership in biochemistry.
