Explore the science behind one of the world's favourite foods. Humans have been enjoying chocolate for a long time. We are now starting to uncover why and the secret may lie in its complex chemistry.
Explore the hidden science of chocolate with Dr. Alejandro Marangoni, food scientist from the University of Guelph.
Dr. Marangoni is a professor and Tier I Canada Research Chair Food, Health and Aging at the University of Guelph, a Fellow of Royal Society of Chemistry (UK), a Professional Member of the Institute of Food Technologists and a member of the American Oil Chemists Society and American Physical Society. His work concentrates on the physical properties of foods, particularly triglyceride crystallization and structure. Dr. Marangoni is the recipient of several awards including Tier II Canada Research Chair in Food and Soft Materials Science (2001-2011), the 2014 Institute of Food Technologists Stephen S. Chang Award in Lipid Science, the American Oil Chemists Society 2014 Supelco/Nicholas Pelick Award, the 2015 Kaufmann Medal of the International Society for Fat Research and the Deutsche Gesellschaft fur Fettenwissenschaft, and the 2017 Bailey Award of the American Oil Chemists Society. Marangoni was honored as a Fellow of the American Oil Chemists’ Society in 2015, and one of the 10 most influential Hispanic Canadians in 2012 by the Hispanic Business Alliance.
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