‘Nice and Moldy’: Microbiology Students Get a Flavorful Finale

Advanced Microbiology class wraps up the semester with a feast of fermented foods and hands-on learning.

Students in the Advanced Microbiology course at Massachusetts College of Pharmacy and Health Sciences (MCPHS) gathered before finals for a Fermented Foods Luncheon, a longstanding class tradition. Hosted by Associate Professor Ned Barden, PhD, the event featured an array of dishes and drinks, all created through fermentation and crawling with bacteria.

No, the students weren’t at risk of food poisoning. The bacteria in these foods were the beneficial kind, central to the fermentation process the class had been studying all semester.

“Towards the end of every semester, we talk about fermentation, so this is a way to wrap everything up,” Dr. Barden said.

Fermentation occurs when bacteria or other microorganisms convert carbohydrates in food into alcohol or acids, altering the flavor and texture. For the luncheon, students were tasked with preparing or bringing a fermented dish. The offerings included kefir, kombucha, pickles, yogurt, breads, salami, and even century eggs.

Isabella de la Concha Escobedo, BS ’25, contributed tepache, a sweet Mexican beverage made from fermented pineapple.

“My sister actually made this for a school project when she was in middle school, and it got really old and smelly in our fridge,” she said with a laugh. “But this is my first time making it, and it’s really good, so I think I might make it again for myself.”

Daniel Dong brought century eggs, a delicacy made by preserving eggs in a salty solution for weeks or months. He prepared them with tofu, vegetables, and sauce.

“I usually eat them whole, but I cut them in half so people could take a little because it’s not for everyone,” Dong said.

Dong’s favorite dish at the luncheon was dosa, a South Indian snack made from fermented dough. Meanwhile, the table also featured a variety of cheeses and breads, including pungent blue cheese.

“That’s nice and moldy,” Dr. Barden said as he unwrapped the cheese. “The mold spores produce the flavor in this.”

The blue cheese divided opinions.

“I’m scared,” one student admitted. After sampling the cheese, her reaction was less than enthusiastic, describing the flavor as “feet.”

Another student, however, couldn’t get enough. “My mom always ate blue cheese, and she made me eat it too, so I’m used to it,” she said.

As the students sampled the foods, Dr. Barden shared lessons about the science behind fermentation, explaining concepts like organoleptic evaluation—assessing food with the senses—and how starter cultures of bacteria contribute to pasteurization.

“In past semesters, we’ve had fermented crab guts and fermented skate,” Dr. Barden said. “It’s always a practical lesson in the science they learned.”