Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-Science majors / liberal studies Science courses and will cover a range of scientific principles of food, Cooking and the Science of taste and smell.
Wallert has developed many hands on activities for majors and non-majors using inquiry as his focus..
Wallert is a Minnesota ?Carnegie Foundation for the Advancement of Teaching MN Teacher of the Year and a professor of biology.
Mark A.
Dr.
Kelly has is a biochemist from Gustavus Adulphos College in southern Minnesota where she created a upper division kitchen Chemistry class that incorporates many modules of Food and Cooking with hands on learning.
Brenda S.
Dr.
Provost is a long-time committee member and organizer for many of the American Society for BioChemistry and Molecular Biology and teaches a Science of Cooking class to over 125 students each semester.
Provost is a professor of Chemistry at Minnesota State University Moorhead where he teaches bioChemistry and conducts research in lung cancer.
About the Author: Dr Joseph J.
There are no pre-requisites for the course and the work is appropriate for all college levels and majors.
This unique approach is unique should be attractive to chemistry, Biology or bioChemistry departments looking for a new way to bring students into their classroom.
Each chapters begins with biological, chemical, and /or physical principles underlying Food topics, and a discussion of what is happening at the molecular level.
Chapters include: The Science of Food and Nutrition of Macromolecules
Science of Taste and Smell
Milk, Cream, and Ice Cream, Metabolism and Fermentation
Cheese, Yogurt, and Sour Cream
Browning
Fruits and Vegetables
Meat, Fish, and Eggs
Dough, Cakes, and Pastry
Chilies, Herbs, and Spices
Beer and Wine; and Chocolate, Candy and Other Treats.
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-Science majors / liberal studies Science courses and will cover a range of scientific principles of food, Cooking and the Science of taste and smell
