{"product_id":"the-science-of-cooking-understanding-the-biology-and-chemistry-behind-food-and-cooking-paperback","title":"The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoseph J. Provost\u003c\/b\u003e (Author), \u003cb\u003eKeri L. Colabroy\u003c\/b\u003e (Author), \u003cb\u003eBrenda S. Kelly\u003c\/b\u003e (Author)\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Science of Cooking\u003c\/i\u003e provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment. \u003c\/p\u003e\u003cp\u003eNow in its second edition, \u003ci\u003eThe Science of Cooking\u003c\/i\u003e offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new \"Science for the Chef\" section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Science of Cooking: \u003c\/i\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIs a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.\u003c\/li\u003e\n\u003cli\u003e Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike\u003c\/li\u003e\n\u003cli\u003e Includes learning objectives, key concepts and end of chapter questions\u003c\/li\u003e\n\u003cli\u003e Contains a new selection of detailed recipes that demonstrate scientific processes\u003c\/li\u003e\n\u003cli\u003e Integrates guided-inquiry activities that encourage active learning with structured exercises\u003c\/li\u003e\n\u003cli\u003e Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding\u003c\/li\u003e\n\u003cli\u003e Includes access to a companion website at http: \/\/scienceofcooking.bergbuilds.domains\/, for adopting professors with downloadable guided-inquiry activities and laboratories.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eConnecting classroom learning to real-world cooking, \u003ci\u003eThe Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition\u003c\/i\u003e is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJoseph J. Provost, PhD, \u003c\/b\u003e Professor of Chemistry and Biochemistry, University of San Diego, California. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eKeri L. Colabroy, PhD, \u003c\/b\u003e Professor of Chemistry, Muhlenberg College, Allentown, Pennsylvania. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eBrenda S. Kelly, PhD, \u003c\/b\u003e Provost and Dean; Professor of Biology and Chemistry, Gustavus Adolphus College, St. Peter, Minnesota. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eAshley L. Corrigan Steffey, MS, \u003c\/b\u003e Faculty of Chemistry, University of San Diego, California. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eMark A. Wallert, PhD, \u003c\/b\u003e retired Professor of Biology, Bemidji State University, Bemidji, Minnesota.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 624\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.89 x 8.03 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 29, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45884400730309,"sku":"9781394158218","price":96.16,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/6718\/5605\/files\/TAdMHsINyF9781394158218.webp?v=1771833020","url":"https:\/\/selloorium.com\/products\/the-science-of-cooking-understanding-the-biology-and-chemistry-behind-food-and-cooking-paperback","provider":"Selloorium","version":"1.0","type":"link"}