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Roasting cocoa beans lessens bitterness which boosts chocolate liking, says research

According to new research led by the Department of Food Science, roasting cocoa beans at high temperatures can reduce bitterness and optimize flavor which can be acceptable by health-conscious people.
United States Alan Mcclure Helene Hopfer Current Research In Food Science Rasmussen Career Development Professor In Food Science Department Of Food Science

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Plastic Waste Management in China

Writing in the Journal of Environmental Management, a team of Chinese researchers has investigated the nation’s roadmap to plastic waste management and its associated economic costs. The aim of the study is to provide information on how China can achieve a “win-win” situation for both the environment and the nation’s economy.
Reginald Davey Monte Carlo Reginald Daveyfeb Skyla Baily Basel Convention National Bureau Of Statistics China
Source: azom.com

Call for Papers: SSAC 2022 Annual Conference

The Society for the Study of Architecture in Canada is now accepting paper proposals for its 47th annual conference. The organization is seeking papers for the following sessions: Dis-placements: Spatial Stories of Migration Spaces for women then and now Religious architecture: new questions / new approaches Queering Canada’s Built Environment Industrialization in the field of […]
Alexandre Choquette Tourisme Montr Society For The Study Of Architecture Community Spaces Current Research Alexandre Choquette Tourisme Montr

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