According to new research led by the Department of Food Science, roasting cocoa beans at high temperatures can reduce bitterness and optimize flavor which can be acceptable by health-conscious people.
According to new research led by the Department of Food Science, roasting cocoa beans at high temperatures can reduce bitterness and optimize flavor which can b
IMAGE: Aaron Wiedemer
“In study abroad experiences, you have to adjust to a new environment, and sometimes that requires you to adjust your preconceived notions and beliefs, so you learn a lot about yourself,” said Hopfer. “I encourage all my students to think about undergraduate research because it allows you to apply concepts you’ve learned in class to real-world questions and encourages critical thinking. This scholarship was a perfect fit for Aaron because it supported his research and helped with the financial aspects of studying abroad.”
Wiedemer started in undergraduate research during his first year at Penn State. In Austria, he will focus on his honors thesis. He studies chocolate flavor chemistry using gas chromatography, specifically cross-modal interactions with bitterness and astringency in chocolate.