The Life Sciences Lab (LSL) is located in room B235 and currently comprises 20 pupils and 2 adult supervisors. We are predominantly a biochemistry, microbiology and molecular biology lab, interested in topics relating to food and environmental sciences.


Our current activities include two research projects:

  • Collecting, isolating and characterising wild yeast strains from local orchards ;
  • Designing, building and maintaining a photobioreactor for microalgae (project "ALBI" – please also visit this dedicated page for more details) ;

as well as physical and chemical analysis of honey and fermented beverages, as well as microplastics detection and quantification in soil and water.

Finally, we organise a range of training workshops, targeted at audiences of all levels. These are held by adult supervisors, as well as advanced pupils. Our workshop offer for 2020/2021 is as follows:

  • Initiation au laboratoire de chimie (A. Ramada ; Sep-Oct 2020)
  • Instruments et méthodes de mesure (A. Ramada ; Nov-Dec 2020)
  • Basic microbiology techniques (N. Aschman ; Sep-Nov 2020)
  • Basic molecular biology techniques (Pit Lipscomb, Felix Dimmer & N. Aschman ; Jan-Feb 2021)
  • Microscopy & Photomicrography

In addition to these lab-based activities, several of our members engage in a weekly journal club to discover and discuss interesting science. We also collaborate with the Digital Fabrication Lab to design and fabricate our own line of plastic labware. Some of our pupils are involved in producing biology- and chemistry-related contents for our website and Youtube channel.

The story so far...

The Life Sciences Lab (LSL) came into existence in 2016 as an elective course called Made by Microbes and initially focused on the study of fermented foods (yogurt, sourdough, beer, kombucha, vinegar, ginger ale, ...). From the beginning we were equipped with a decent microscope, including microphotography equipment, as an elective microscopy course had previously existed.