See links below for partial examples of resources and support for teaching and learning about the science of cooking.
To get full access check the Wiley.com site or see "inside the book" at Amazon.com
Over thirty POGIL like Guided Inquiry Activities, 13 inquiry and discovery food based laboratories (at home or in class) that use the scientific approach,
learning objectives and other helpful materials to teach and learn.
A template to help build your class. Options that include examples using guided inquiry activites.
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. See our full website for more information.