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The Chemistry of Chocolate and Desire

Whether it’s milk, dark or white chocolate this unique food has always been associated with pleasure, but can chemistry tell us why? Our craving for chocolate may arise from its chemical nature like the sugar, fat, caffeine, and other compounds. Furthermore, our desire may be driven by the sensory properties of chocolate, which include aroma, sweetness, and texture.

Join Michael Tunick, Assistant Clinical Professor of Culinary Arts & Food Science at Drexel University in this free interactive broadcast as he explains the science of chocolate desire and why chemistry may be responsible for our craving.

Register Here!

Earlier Event: February 13
General Meeting