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Showing 1 to 1 of 1 for “"high school food science education program"”.
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Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach
… attributes assessed by panelists. An innovative educational effort to recruit bright, science-minded high school students to the field of food science complimented my research on lipid polymorphism and the role of emulsifiers in chocolate. The 2009 Chocolate Food Science Education Program taught …