Media Release | November 29, 2016
Food scientists at UBC have developed a faster and cheaper way to quantify antioxidant levels in chocolate.
February 27, 2012
A University of British Columbia study has found traces of the bacteria listeria in ready-to-eat fish products sold in Metro Vancouver.
September 1, 2011 - by By Lorraine Chan
Their homework: chocolates filled with honey caramel peanuts and galangal pecan praline. Learning doesn’t get more delicious than this.
Media Release | February 2, 2011
Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffee’s much touted antioxidant benefits, tracing valuable compounds to the roasting process.