Podcast

At the Edge of It All: Making Chemistry Make Sense Through Food

At the Edge of it All

In this episode of At the Edge of It All, we speak with Joseph Provost, PhD, professor of chemistry and biochemistry at the University of San Diego. He explains how he makes chemistry approachable by teaching through food by exploring browning, bread, beer and even debunking alkaline water myths. Blending cooking, metabolism and disease research, Provost reveals how understanding everyday chemistry empowers students to think critically and live healthier lives.

About At the Edge of it All

At the edge of an international border, at the edge of the Pacific, at the edge of innovation, community, education and discovery – “At the Edge of it All” is a University of San Diego podcast where USD experts speak on topics and stories that impact you and the broader community.

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AcademicsFaculty and StaffResearch