Food Science Researchers Featured in Globe and Mail
November 07, 2011 - In the News
Research by U of G food science professor Robert Lencki and research associate John Craven is featured today in the Globe and Mail.
They’ve discovered how to produce a fat that has the same melt-in-your-mouth quality of cocoa butter but is much better for you. The secret, they say, is using a kind of fat called diacylglycerols, which the body metabolizes differently than the triacylglycerols of regular cocoa butter. Read more
The photo that accompanies the article was taken by Susan Bubak, a senior writer and photographer in U of G's Department of Communications and Public Affairs.
