Chocolate-coated chemistry

The Institute of Food Research is serving chocolate-coated chemistry at the Science Museum on Wednesday 12 March.

Concepts such as "polymorphism" and "super-cooling" will be broken down to bite size pieces with the help of the Food of the Gods.

"Chocolate commands attention", says Zoe Dunford at the Institute of Food Research. "It also provides an interesting model to see how molecules stack together to create different forms. Like carbon, which is found in nature as powder, graphite and diamonds, the fat molecules in chocolate can crystallise in a number of different ways. Only one of these forms results in chocolate with the desired snap, gloss, melting point, texture and shrinkage on solidifying".

“Chocolate is a good example of something which people of all ages love, but which has a complex scientific basis to its structure”, says Dr Ian Gibson, MP for Norwich North and Chair of the Science and Technology Select Committee. “After liquorice allsorts it is my favourite indulgence – and it should remain an occasional treat!”

Visitors will also be able to learn about the raw materials of chocolate, including cocoa beans, cocoa nibs and cocoa butter. A cocoa pod from the Caribbean will be on display. The event is in the Antenna Wing of the Science Museum from 12 to 2pm on Wednesday 12th March. Admission to the Museum is free.

Notes to editors

• Please contact Zoe Dunford, IFR Media Manager, for more information: 01603 255111 / zoe.dunford@ifr.ac.uk
• The mission of the Institute of Food Research is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC).
  
• The Institute is based on the Norwich Research Park.
• Science Museum, South Kensington, London - www.sciencemuseum.org.uk

  - ENDS -

Featured in Eastern Daily Press 12 March 2003 - article available here

Also featured in Eastern Evening News (8.3.03 & 10.3.03)and BBC Radio Norfolk (12.3.03) and the BA Web site

The information and images contained within these pages are © Institute of Food Research unless otherwise stated. Information may be downloaded for educational and research purposes as long as the source is clearly credited.