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The dinner banquet will be held Friday, November 21,
starting about 6:00 pm.
It will be in the dining hall in the Student Union
building (SUN 100)
at AACC
Vegetable Lasagna
Chicken Milano (topped with ham, provolone and cream sauce)
Green Beans
Salad
Rolls & butter
Cheesecake
Coffee/Tea/Soda/water
Wine and beer
“Producing Chocolate, From the Trees to the Table”
A brief history of the
development of chocolate will be presented from early Aztec
cultures in Central and South America to its rise through
European aristocracy to achieve current prominence as a
world economic delight. We will explore the biology of
growing cocoa beans and examine how characteristic flavors
are developed through a combination of genetic,
environmental and processing parameters. An overview of the
role of modern research on cocoa will be presented to reveal
how this crop continues to maintain a prominent role in
social and political influences on a global basis. Best of
all we will engage in popular taste testing of the final
products of chocolate production. No previous knowledge of
the chemistry of Chocolate is required!
Dr. James A. Saunders is currently the Director of the Molecular
Biology, Biochemistry & Bioinformatics program and a
Professor in the Departments of Biological Sciences and Chemistry at Towson
University in Towson, MD.
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