PULLMAN, Wash. — Two weeks ago, Dr. Gülhan Ünlü and her lab ran a Dairy Microbiology Workshop with high school students from around the area, giving them a hands-on introduction to microbiology and its role in dairy production over the course of one whole week. This was the third workshop that her lab led this summer, the first with FFA and the second with 4-H students, both of which focused on dairy fermentation and microbiology.
Over the course of the workshop, the participants practiced core laboratory skills, ran yogurt and buttermilk fermentations, and interpreted microbial, biochemical, and molecular test results. They also saw how microbiology connects to real-world dairy production during a guided tour of the WSU Creamery, led by Nial Yager and coordinated by John Haugen, complete with a stop at the Ferdinand’s Ice Cream Shoppe.
Graduate students added further depth to the program. Alyssa Hansten presented on kefir as a functional dairy beverage, Jayden Scott shared insights into cheese texture evaluation, and Seng Jar guided students through DNA isolation and visualization from buttermilk.
“It was inspiring to see students who initially didn’t express much interest in food/dairy science or microbiology grow genuinely engaged in the subject matter by the end of the week,” said Ünlü. “The curiosity, focus, and enthusiasm of the students stood out the most.”
The workshop gave students the chance to learn directly from professionals, explore career pathways in microbiology and food and dairy science, and gain a deeper understanding of the role microorganisms play in dairy production. Ünlü plans to offer the Dairy Microbiology Workshop again next summer so that more students can participate in this in-depth learning experience.
The Dairy Microbiology Workshop was offered to participants free of charge thanks to the generous support of an NSF Convergence Accelerator grant focused on food and nutrition security where Ünlü is a co-investigator with the Dairy NutriSols team, and the Pacific Coast Coalition – Dairy Business Innovation Initiative / USDA AMS grant. Ünlü and her lab are also grateful to Dr. Soo Lee, SFS Director, and Dr. Nancy Deringer, Associate Dean of CAHNRS Student Success and Academic Programs, for their support, Dr. Jennifer Watts for coordinating facility use in Bustad hall, and Crystal Lawson for her kind and generous support while the workshop was held in Bustad. Special thanks go to Nial Yager and John Haugen at the WSU Creamery for providing an engaging tour, Ferdinand’s for the delicious ice cream to close out the workshop, and Simon Rogers for capturing the event through professional photography.
