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.
Dr. Drew Marquardt, head of chemistry and biochemistry at University of Windsor, has spent years advocating for a compact accelerator-based neutron source (CANS) and recently received funding that will support a full scientific and technical design for a prototype facility.
