Making Chemistry Make Sense Through Food

At the Edge of it All · Feb 25, 2026 · 22m

In this episode of At the Edge of It All, we speak with Joseph Provost, PhD, professor of chemistry and biochemistry at the University of San Diego. He explains how he makes chemistry approachable by teaching through food by exploring browning, bread, beer and even debunking alkaline water myths. Blending cooking, metabolism and disease research, Provost reveals how understanding everyday chemistry empowers students to think critically and live healthier lives.