From drinks to desserts, chocolate is a favorite that is loved by cultures worldwide.  Can a food as delicious as chocolate also be good for your health?  Join us to learn about the history of chocolate from ancient times to modern day manufacturing, and find out what current research is telling us about the science of this special food.

About the Speaker

Dr. Gabriel Keith Harris is an Assistant Professor of Food Science at North Carolina State University.  His research interests involve the functional properties of plant foods. His specific interests include the antioxidant and anti-inflammatory effects of flavonoids and related compounds.

Please rsvp to katey.ahmann@naturalsciences.org [2]

Science Cafés at the Museum [3]