Growing microbiology literacy through interdisciplinary approaches to food fermentations and an Indigenous peoples' rights framework.

Abstract

New approaches to microbiology education are needed to ensure equitable representation in microbiology and to build literacy in microbiology and science broadly. To address this goal, we developed a course held at the collegiate level that uniquely integrated microbiology, Indigenous studies, science and technology studies, and arts and performance. The course participants included students in 12 majors across science, engineering, humanities, and arts. The different disciplines of the course intersected around Inuit fermented foods as the basis for discussions on fundamental microbiological principles, the scientific method, food sovereignty, and Indigenous peoples' rights. A diverse array of activities was included, ranging from lectures in microbiology and fermentation, a sauerkraut-making lab, a walk through the Native American contemplative garden, a workshop on Inuit drum making and dance, as well as a performance by Inuit-soul group Pamyua. We propose that a radically interdisciplinary approach and a human rights framework in microbiology education can be a way to enhance microbiology and science literacy for a diverse group of students.