Students experienced the exciting journey “From Milk to Market” by exploring how science and entrepreneurship work together in a meaningful, real world project.

Through hands on investigation, students learned how beneficial bacteria transform milk into yogurt through the process of fermentation. After successfully making their own homemade yogurt, they used it to prepare fruit yogurt and yogurt popsicles, which they proudly presented and sold, putting their learning into practice.

This engaging project not only strengthened students’ understanding of microorganisms and the role of useful bacteria in food production, but also introduced them to basic entrepreneurial skills, including planning, teamwork, product preparation, and customer interaction. Students also practiced food hygiene, problem solving, and effective collaboration throughout the project.

A wonderful learning experience that combined science, creativity, and entrepreneurship, empowering students to see how classroom knowledge can be applied in everyday life. 🥛🍓🍦✨