Biotechnology Made Simple

On the 1st of December 2004, Malaysian Biotechnology Information Centre (MABIC) and Monash University Malaysia (MUM) organized a biotechnology workshop for a group of secondary school students around the Klang Valley.

The aim of this workshop was to introduce science education to students of upper secondary schools and to cultivate interest in biotechnology amongst them. The workshop also showcases state of the art facilities and research work carried out at the University, and in other institutions around the country.

		The workshop was facilitated by Dr. Mohammad Omar; a Senior Lecturer at MUM. The workshop started off with a hands-on laboratory session. Participants were taught the fundamentals of fermentation and they were introduced to a simple microbiological procedure which is commonly used to prepare yogurt from soy bean milk. They were also given hands-on training on standard laboratory procedures, such as preparation of microscope slides and bacteria staining.
Listening attentively to the lab technician.

Yogurt is an ancient food and it is prepared from milk by fermenting it using bacteria such as Lactobacillus acidophilus. The milk becomes acidic due to the formation of lactic acid by the bacteria. In order to make the workshop more interesting, Dr. Omar decided to make yogurt from soy bean milk which is gaining popularity in the Western countries. Soy bean milk yogurt is a good alternative for those who suffer from lactose intolerance.
		A closer look at the bacteria.

While waiting for the soy bean milk to ferment, the students were treated to a laboratory tour where they were shown the facilities and variety of research work that is carried out. They were also taken to the aquaria where several types of marine fishes and corals were cultured for extraction purposes.

A short quiz was given at the end of the day to gauge the level of understanding and prizes were given to top scorers. Before the students parted, they had a chance to taste the yogurt that they have prepared. There were clearly signs of satisfaction on their faces.

On the whole the students became aware of the impact and use of biotechnology in our everyday life. There are many aspects of biotechnology that we take for granted such as the preparation of a variety of traditional food and yogurt is one good example.

	Tasting their product after a day of hard work.