The Chemistry of Chocolate
June 17, 2:00pm - 3:00pmMānoa Campus, Bilger 150
A non-technical talk for the UH community. Dr. Howard and Sally Peters will give a presentation on the science behind chocolate. This presentation includes:
1. Some high points of the ancient history of chocolate and its production from the Mayan, Olmec and Aztec cultures up to the present.
2. Aspects of the processing of the cocoa pod, bean and pulp fermenting, drying, roasting, conching, tempering, blending and finishing.
3. Some chemistry, biochemistry and biology of chocolate and its active ingredients including theobroma cocoa (literally from the Greek: Food of the Gods).
4. Some health aspects (flavanoids, polyphenols and other antioxidants) showing that this exotic processed food is good for you.
5. For those who stay to the "bitter" end there will be a free drawing for a ten-pound bar of dark "bittersweet" chocolate.
Event Sponsor
Chemistry, Mānoa Campus
More Information
Ho Leung Ng, (808) 956-2014, hng@hawaii.edu
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