The Science of Cooking

Joseph J. Provost, PhD, is a professor of chemistry and biochemistry at the University of San Diego, USA. He has helped create and teach a science of cooking class and taught small and large classes. Provost has served on educational and professional development committees for the American Society for Biochemistry and Molecular Biology, Council on Undergraduate Research, and the American Chemical Society while teaching biochemistry, biotechnology, and introductory chemistry laboratories and conducting lectures. He continues a partnership with Mark A. Wallert on lung cancer research.

Keri L. Colabroy, PhD, is an associate professor of chemistry at Muhlenberg College in Allentown, Pennsylvania, USA, where she created and teaches a course on kitchen chemistry for nonscience majors. In addition to teaching, Colabroy maintains an active undergraduate research lab in enzymology, serves as coordinator for undergraduate research at the college, and participates on the Council on Undergraduate Research in the Division of Chemistry.

Brenda S. Kelly, PhD, is an associate professor of biology and chemistry at Gustavus Adolphus College in St. Peter, Minnesota, USA. In addition to talking with her students about cooking as one big science experiment, Kelly teaches courses in biochemistry and organic chemistry and has an active undergraduate research lab where she engages her students in research questions related to protein structure and function.

Mark A. Wallert, PhD, is an associate professor of biology at Bemidji State University in Bemidji, Minnesota, USA. Mark was an inaugural member of Project Kaleidoscope Faculty for the twenty-first century in 1994 and has worked to integrate inquiry-driven, research-based laboratories into all of his courses.