For schools

Workshop objectives

• To familiarize children with microorganisms and introduce them to the basic groups (bacteria, yeast, fungi), their shapes, and characteristic properties.
• To explain the importance of microorganisms for humans—both positive (fermentation, microbiome, health) and negative (disease, food spoilage).
• To develop students' practical skills in observation, working with a microscope, and hygiene principles.
• To introduce foods that are produced using microorganisms – dairy products (yogurt, kefir, cheese), baked goods (bread, pastries), and other fermented products.

Workshop content

• Practical part (3 stations; 30-40 minutes):
  • Station I – Hygiene: the importance of cleanliness, experiment with hands.
  • Station II – Microscoping: observation of microorganisms under a microscope/binocular microscope.
  • Station III – Products: demonstration of fermented foods and their uses.
• Conclusion (summary and discussion; 5 minutes) – review of key points, time for questions.

Practical activities

• Observation of prepared specimens of bacteria, molds, and yeasts under a microscope or binocular microscope; working with models of microorganisms.
• Hand hygiene experiment – handprint on culture medium or test with a UV lamp; after cultivation, photos of the results can be sent.
• Practical demonstration of the fermentation process.
• Demonstration and tasting of various types of fermented foods.

Outcomes for children

• They will be able to explain what a microorganism is and where they can encounter it.
• They will give examples of foods produced using microorganisms.
• They will understand the importance of hygiene for health protection.
• They will gain basic experience working with a microscope or binocular microscope.
• They will understand the principle of fermentation and its application in food production.

Note: The workshop is conducted in Czech.

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The program can also be adapted for older students (grades 7–9) upon request.