The Science of Chocolate

On June 25, 2020, chocolate aficionado Michael Cima, professor of materials science and engineering at MIT, will give a virtual talk on the chemistry and materials science behind the making of chocolate. Cima will also draw scientific parallels between the manufacture of beer, wine, spirits and chocolate.

The MIT Club of Boston is generously opening this event to New England Science Writers. There will also be a chocolate taste-along. There is no charge, but please consider donating to one or more of the MIT COVID-19 Response Funds 

Click here to register for the Science of Chocolate event.