Simplifying the sweet science of chocolate making

CHEMISTRY FOR SOCIETY

Little-known fact: the things we like about chocolate – its creamy smooth texture and how it melts in our mouths – are thanks to the crystal structure of cocoa butter. Now University of Guelph researchers have found a way to create that perfect crystal structure while simplifying the fussy tempering process.

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Cannabis, chemistry and the coming opportunities

CHEMISTRY FOR HEALTH

Canada’s legal cannabis market grew 118% in 2020 and is expected to grow another 60% this year, according to market research firm, Brightfield Group. This explosive rise in popularity, fueled by Ottawa’s 2018 legalization, makes it both a frustrating and exciting time to be a chemist in the cannabis industry.

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