Always a good time for chocolate

Another interesting and delicious webinar from the American Chemical Society:

From Cocoa Buds to Taste Buds – The Chocolate Process and Sensory Experience

Joy of Science Channel: Food Chemistry Series

Starting with Olmecs, Mayans and Aztecs, chocolate began some 2,000 years ago. It’s been described as the gift of gods, as well as “sinfully dark.” It’s a gift of love and a source of contention. It is a cherished comfort food, appetite suppressor and health remedy. So what chemistry is behind this alluring treat? Join us with Dr. Greg Ziegler as he melds the process and the sensory experience of chocolate!

Download Presentation Slides (available within one week after the webinar)

“From Cocoa Buds to Taste Buds – The Chocolate Process and Sensory Experience” A short presentation followed by Q&A with speaker, Dr. Greg Ziegler, Penn State University.

What You Will Learn

• How chocolate is made.
• Natural and social history of chocolate consumption.
• Active chemical constituents of chocolate.
• Unique sensory attributes of chocolate.
• And much more…

Webinar Details

Date: Thursday, May 17, 2012

Time: 2:00-3:00 pm ET

Fee: Free