Science for sweet tooths
Food scientists at UBC have developed a faster and cheaper way to quantify antioxidant levels in chocolate.
Nov 29, 2016
Traces of listeria found in Vancouver ready-to-eat fish products: UBC study
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
The deliciousness investigators
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
Roasting coffee beans a dark brown produces valued antioxidants: UBC food scientists
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