Food scientists at UBC have developed a faster and cheaper way to quantify antioxidant levels in chocolate.
Nov 29, 2016
A University of British Columbia study has found traces of the bacteria listeria in ready-to-eat fish products sold in Metro Vancouver.
Feb 27, 2012
Their homework: chocolates filled with honey caramel peanuts and galangal pecan praline. Learning doesn’t get more delicious than this.
Sep 1, 2011 - by By Lorraine Chan
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.
Feb 2, 2011
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