An online webinar with guest speaker Professor John Harwood of Cardiff University.
Chocolate is perennially popular, with an average person in the U.K. consuming 8.4 kg per year just from confectionary. A key ingredient is cocoa butter, produced by cocoa trees (Theobroma cacao) growing near to the equator. Cocoa butter has an unusual triacylglycerol composition which determines essential properties and make it an expensive fat. The unusual composition is ensured by specific characteristics of the enzymes that make it. In addition, different types of chocolate have other ingredients providing important attributes and pharmacological affects.
This Zoom webinar will be recorded on video.
Chocolate is perennially popular, with an average person in the U.K. consuming 8.4 kg per year just from confectionary. A key ingredient is cocoa butter, produced by cocoa trees (Theobroma cacao) growing near to the equator. Cocoa butter has an unusual triacylglycerol composition which determines essential properties and make it an expensive fat. The unusual composition is ensured by specific characteristics of the enzymes that make it. In addition, different types of chocolate have other ingredients providing important attributes and pharmacological affects.
This Zoom webinar will be recorded on video.
