Alejandro Marangoni and Canadian research on chocolate
Canadian neutron user Alejandro Marangoni’s research on chocolate is helping to find a route to more efficient chocolate tempering.
Prof. Aimy Bazylak and other researchers from the University of Toronto have found a way to optimize a device that helps convert carbon dioxide into a variety of useful products. To advance such research, Bazylak performs imaging on electrochemical conversion devices using both synchrotron x-rays and neutron beams.
