Find supporting resources to help you prepare for class and laboratory.  Materials are also posted on the Wiley website for adopting faculty. Investigate some of the examples and growing list of materials here.

Engages students of all levels by combining science with the popular subject of cooking

  • Integrates active learning activities , incorporates well-written demonstrations, in-class or take-home laboratories, clear learning objectives, interesting infographics to unify concepts around a food or dish, and chapter PowerPoint files

  • Comes with an in-depth companion website with over 30 guided inquiry activities and a series of food and cooking-based laboratories

  • Includes several introductory chapters on molecular structure, chemical bonding, cell theory, signaling, and biological molecule structure

  •  Covers cooking topics such as cheese-making, meat browning, salsa and hot sauces, and beer & wine.

Teaching Objectives

Biology and Chemistry Learning objectives and student outcomes for each chapter are listed here


 - Sample Syllabus 

 - Course Teaching and Learning Objectives 

Guided Inquiry Examples
(partial examples only - see your Wiley Rep for full access via

Investigate the active learning Guided Inquiry teaching activities found on the Wiley Companion Website.  We have a few examples here.  Teach your students to learn about tempering chocolate, baking bread, acid base cell theory, metabolism and the nature of molecules and chemical reactions.

If links are not working, click here or email

- Chocolate Properties

 - Bonding

 - Bread

 - Browning

 - Cells and Metabolism

 - Protein Folding

Cool Infographic Examples and Other Resources

(partial examples only - see your Wiley Rep for full access via

See examples of the colorful and insightful infographics to help integrate science, food and cooking

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 - Chocolate Chip Cookies Infographic

 - Hot Sauce and Guacamole Infographic

 - Sample Annotated Chapter 1 (Biology and Chemistry of Food)

 - Sample Annotated Chapter 5 (Cheese)

 - Sample Annotated Chapter 8 (Meat and Fish)