Not A Supportive Culture

, , , , , , | Learning | March 25, 2019

My introductory microbiology professor had a tradition of having the students make yogurt during the last lab of his class as a fun way to demonstrate the usefulness of microbes in food production. For those who aren’t familiar with the process, good bacteria are added to milk, and after incubating for a few hours the milk becomes thick and sour.

My professor showed up to lab that day quite perturbed. He had a PhD in microbiology, but the university had told him he could not make yogurt in the lab anymore because he did not have a food handler’s permit.

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