The Science of Chocolate: U of G Prof Delves Into Chemistry, Physics

Chocolate has played an important role in human culture since about 350 BC, when the Aztecs were drinking fermented cocoa. Chocolate is used in ceremony, it’s presented as a gift and it’s often just the thing many people reach for to power through the mid-afternoon blood sugar slump.

U of G’s Prof. Alejandro Marangoni studies the physical properties of foods, and his research reveals some of the hidden science in chocolate. He appeared on Apr. 1 in a Global News story talking about chocolate marketing, and in an Apr. 2 CBC News story discussing his chocolate research.

A professor in the Department of Food Science, Marangoni will discuss his work in a public lecture, “The Chemistry and Physics of Chocolate,” hosted in Waterloo, Ont., by the Royal Canadian Institute for Science on April 18.

Holder of a Tier 1 Canada Research Chair in Food, Health and Aging, Marangoni studies fat crystallization and structure. His recent work on edible ethylcelulose oleogels, polymer gelation of oil, heat-resistant chocolate and petroleum replacement has attracted significant attention worldwide.

He is available for interviews.

Prof. Alejandro Marangoni

Culled From: