On Tuesday, October 25, 2011, the “Chemistry of Chocolate” will highlight many of the fascinating aspects regarding production and consumption of chocolate. Focal points will include the origins of chocolate, processing methods, composition and types of chocolate, quality characteristics, reasons for popularity, possible health benefits and many mouth watering photos along with humorous anecdotes. In addition, several samples of dark chocolate will be on hand for attendees to rate their favorite blend. A few chemical structures are also thrown in to satisfy the title implications.
Faculty Lunch Talks are held in PDR I and II.