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The Science of Cooking
The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments t...
General, Organic and Biochemistry
The sixth edition ofGeneral, Organic, and Biochemistryis designed to help undergraduate health-related majors, and students of all other majors, understand key concepts and appreciate the significant connections between chemistry, health, disease, and the treatment of disease. This text continues to strike a balance between theoretical and practical chemistry, while emphasizing material that is unique to health-related studies. The text has been written at a level intended for students whose professional goals do not include a mastery of chemistry, but for whom an understanding of the principles and practice of chemistry is a necessity. Designed for the one- or two-semester course, this text has an easy-to-follow problem-solving pedagogy, vivid illustrations, and engaging applications.
Biochemistry Education
This volume brings together resources from the networks and communities that contribute to biochemistry education. Projects, authors, and practitioners from the American Chemical Society (ACS), American Society of Biochemistry and Molecular Biology (ASBMB), and the Society for the Advancement of Biology Education Research (SABER) are included to facilitate cross-talk among these communities. Authors offer diverse perspectives on pedagogy, and chapters focus on topics such as the development of visual literacy, pedagogies and practices, and implementation.
General, Organic, and Biochemistry
Designed to help undergraduate health-related majors, and students of various other majors, understand key concepts and appreciate the significant connections between chemistry, health, disease, and the treatment of disease.
