Pie Science & Chocolate Genetics

By Science & Food | December 18, 2014 10:00 am

Rowat explains pie

Our very own Amy Rowat explains how to use science to bake a better pie, and geneticists look at the DNA of cacao beans to breed better chocolate beans.

Making the Best Pie Ever Using Science – Fig. 1

DNA Map Leads to Abundant, Tasty Chocolate – Discovery News

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Science & Food brings you content on food and science including but not limited to: the scientific and culinary aspects of food that you eat; how knowledge of science and technology can be used to make better food; how science is integral to understanding the impact of food on our health and environment; as well as profiles of scientists and chefs that are advancing the frontiers of science and food.
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