They began by developing and teaching a course called The Chemistry of Cooking through the Department of Continuing Education at the University of British Columbia, in Vancouver, Canada. Today, they are still instructors at UBC, teaching culinary science to undergraduates students in the Department of Food, Nutrition and Health in the Faculty of Agricultural Sciences. Join hosts Scott Perry and Lucill Dahm for these seven-minute shows. This site was created by Digital Interactive Designs . All rights reserved.
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