The Authors

Joseph Provost

Dr. Joseph Provost is a professor of chemistry and biochemistry at the University of San Diego.  He created and taught a science of cooking class to small and large classes.  Provost has served on committees for the ASBMB,  the ACS,  the Council on Undergraduate Research and PKAL.  For the past 18 years he has partnered with Dr. Mark Wallert as they research non-small cell lung cancer focusing on processes involved with tumor cell migration and invasion.  When not in the lab or class, Provost can be found making wine, cheese, grilling and then playing or coaching hockey

Keri Colabroy

Keri L. Colabroy, PhD is an associate professor of chemistry at Muhlenberg College in Allentown, Pennsylvania, where she created and teaches a course on Kitchen Chemistry for non-science 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 for Undergraduate Research in the Division of Chemistry.

Brenda Kelly

Brenda S. Kelly, PhD is an associate professor of biology and chemistry at Gustavus Adolphus College in St. Peter, Minnesota. 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 Wallert

Mark A. Wallert, PhD is an associate professor of biology at Bemidji State University in Bemidji, Minnesota.  Mark was an inaugural member of Project Kaleidoscope Faculty for the 21st Century in 1994 and has worked to integrate inquiry-driven, research-based laboratories into all of his courses.