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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Celebrating Black chemists around the world

GROW

Over the summer of 2020, American chemist Dr. Devin Swiner was paying close attention as Twitter campaigns promoting scientists of colour started taking off. “I thought I’d love to curate a #BlackinChem campaign. I looked around and said, ‘Who is down to help with that?’” The result? A hugely successful week of networking.

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