Téléchargez le livre : The Science of Cooking

The Science of Cooking

Understanding the Biology and Chemistry Behind Food and Cooking

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Éditeur :

Wiley


Paru le : 2025-04-03



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Description

PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING
The Science of Cooking 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.
Now in its second edition, The Science of Cooking 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.
The Science of Cooking: Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context. Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike Includes learning objectives, key concepts and end of chapter questions Contains a new selection of detailed recipes that demonstrate scientific processes Integrates guided-inquiry activities that encourage active learning with structured exercises Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding Includes access to a companion website at www.wiley.com/go/provost/food_science_2e, for adopting professors with downloadable guided-inquiry activities and laboratories.
Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.
Pages
624 pages
Collection
n.c
Parution
2025-04-03
Marque
Wiley
EAN papier
9781394158218
EAN PDF
9781394158225
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
624
Taille du fichier
55173 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
84,64 €
EAN EPUB
9781394158232
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
624
Taille du fichier
74752 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
84,64 €

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