Are You Using Science in Your Cooking? USD Chemistry and Biochemistry Professor Joseph Provost Shows Why You Should

Are You Using Science in Your Cooking? USD Chemistry and Biochemistry Professor Joseph Provost Shows Why You Should

Joseph Provost, PhD was interviewed for an article in the Washington Post about how to make the best scrambled eggs. Science is everywhere, and knowing it can come in very handy in the kitchen and the lab as shown through Dr. Provost’s expert advice. Dr. Provost is the co-author of The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking and his research has been highlighted in multiple articles and news stories. 

If you are interested in learning more about science as it relates to cooking, CHEM 102 Science of Food and Cooking is currently offered for non-science majors. Students investigate molecular structures, changes, and reactions that occur through experimenting with food and cooking. 

 

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