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Food as Science: The Science of Candy
Part of Food for Thought: Food as Science, Food as Culture, Food as Career, Food as Community Service What's on Your Plate?
Candy is sweet. It is also hard and crunchy, soft and chewy, and sometimes melts in your mouth and not in your hand.
The physical properties of hard candy, gummi bears, and chocolate are very different. This lecture/demonstration will describe how these three types of candy are made, how their physical properties affect how we enjoy them, and are related to the fundamentally different ways in which their molecules are organized to make them solid. There will also be candy.
Dr. Richard Ludescher of the Rutgers University School of Environmental and Biological Sciences is the presenter.