The Science of Cooking

 The biology and chemistry behind food and cooking

See links below for partial examples of resources and support for teaching and learning about the science of cooking.

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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.