Culinary Chemistry

Meghan Knapp

Engage your non-science major chemistry students with applications they can sink their teeth into. This chemistry book is framed around food, cooking, and eating.

Culinary Chemistry cover photo

Content Type

Textbook

Price without a current Top Hat subscription

$40

Sample Chapter Preview
Culinary Chemistry cover photo

Table of Contents for Culinary Chemistry

  • Culinary Chemistry
  • CH 1 Chemicals and Food
  • CH 2 Food Molecules
  • CH 3 Accounting for Taste
  • IC 3 Flavor
  • CH 4 Acids and Bases
  • Ch5 Food Reactions
  • CH 6 If You Can't Stand the Heat
  • Ch7 Oxidation in Food
  • Ch8 Lipids: The Good, the Bad, and the Ugly
  • CH 9 Proteins
  • Ch10 Variety is the Spice of Life-- Micronutrients and spices
  • Ch11 A Grain of Truth, a synthesis chapter
  • Ch12 Milk it for all it's worth a synthesis chapter

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