The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Welcome to the website for The Science of Cooking: Understanding the Biology and Chemistry behind Food and Cooking: by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly and Mark A. Wallert. This website gives you access to the rich tools and resources available for this text.

On this website you will find:

• Guided Inquiry Activities
• Inquiry and Scientific Method based Laboratory Experiments
• Colour Infographics with Recipe and Science Behind the Food
• PowerPoint files with all chapter images
• PowerPoint files for teaching
• Learning Objectives for a course and each chapter

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• Using the menu at the top, select a resource. This will allow you to access a particular resource section. You will then have the option of selecting resources within the section or going directly to a specific chapter.

About the book

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For questions or comments, please contact Joseph Provost at [email protected]

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