The lesson covered the process of making yogurt using microorganisms and the role of lactic acid fermentation, including practical demonstrations and historical significance. The discussion then focused on experimental design principles for investigating yeast growth and fermentation processes, including methods for measuring yeast activity and controlling variables. Finally, the meeting explored biotechnology applications in food production, including the use of fermenters for growing genetically modified organisms and the role of yeast in bread-making, while considering the implications of industrial food production methods.