Kitchen Matters

November 23, 2020

Have you ever wondered why some chocolate melts more easily than others? What the Maillard reaction is and what it does? Why some brownies turn out chewy and others are caky?

A group of DMSE grad students are examining these questions — and are teaching materials science through them.  Learn about phase transitions (caramelization), rock candy (crystal growth), and chocolate tempering (processing) — and much, much more.