My experience in the Microbial Fermentation course

This semester marks my Year 3 Semester 1, and compared to the previous ones, I finally feel much freer and more flexible with my schedule. With fewer compulsory courses, I now have more time to explore classes beyond my major and dive into subjects I’m genuinely curious about. One of the best decisions I made this semester was applying for 生活中的微生物发酵实验(Microbial Fermentation in Daily Life)—and I was lucky enough to get in! It’s quite a popular class, limited to around 30 students each autumn and winter semester, so I truly cherish this opportunity.

The course is incredibly fun and interactive. We don’t just study the theory of fermentation—we actually experience it. In the first week, our professor introduced the basic principles of fermentation and lab safety. Then, in the second week, we learned how to brew rice wine. While conducting the experiment, I also discovered fascinating stories about the history and cultural significance of Chinese rice wine. By the third week, we finally got to taste our own creation! I brought some home to share with my housemates, and we even made a few DIY specialty drinks with it that turned out unexpectedly delicious.

From Week 1 to Week 5, we’ve already made raisin scones, pizza buns, egg tarts, and yogurt. Every class feels like a mini culinary adventure—mixing science, creativity, and teamwork. It’s so enjoyable to bake alongside classmates, form small groups, and design our own experiments.

I’m really looking forward to what we’ll create in the upcoming weeks. If you ever have the chance, I highly recommend taking a class outside your major. It’s not only refreshing but also a wonderful way to balance your academic life and rediscover the joy of learning.