The goal of this laboratory activity was to strengthen our Food and Nutritional Science students’ knowledge of biochemistry concepts and the relationship between these concepts and food science. In order to accomplish this, we designed a laboratory experience that teaches biochemistry concepts using yogurt as a model, and we linked those concepts to food safety, an important area of food science. The objective of this laboratory exercise was thus to reinforce the following: (1) enzyme activity; (2) the role enzymes play in fermentation; (3) fermentation and associated biochemical pathways; and (4) fermentation and the role it plays in food safety. The duration of the laboratory activity was 5.2 h over 4 d. The students employed a colorimetric method to measure the lactase activity of different strains of LAB found in different commercial yogurts and to relate the activity to bacterial lactic acid production, fermentation, and food safety. Students were assessed using a pre- and posttest and by rubrics assessing their laboratory reports and class performance. The Intrinsic Motivation Inventory (IMI) was used to assess intrinsic motivation. The data collected from the assessments demonstrated that the students successfully completed the learning objectives and were motivated during the activity. This exercise could be used as a template for how to introduce complex concepts in biochemistry and molecular biology in a simplified way using food, particularly yogurt, as a model for Food Science students. However, because food is a concept that everyone can relate to, the activity should be suitable for other science majors as well as non-science majors.