Thank you for visiting this page for resources for the Science of Food and Cooking, 2nd edition, by Provost, Colabroy, Kelly, Corrigan-Steffey, and Wallert.
You can find the guided-inquiry activities HERE and the laboratory exercises HERE.
In this folder you will find the powerpoints for the second edition.
These materials are licensed under https://creativecommons.org/licenses/by-nc-sa/4.0/
