Prof. Robert Lencki, Food Science, was interviewed by Global News June 20 for a story on a company looking to reduce the amount of fat in chocolate. Lencki spoke on why low-fat chocolate could be healthier. He has previously produced a method of reducing fat in chocolate, and studies chocolate processing and fats.
Prof Discusses Potential Changes in Producing Chocolate with Global News
More U of G News:
- What Has — and Hasn’t — Changed in the Way News Addresses Sexual Violence | OPINION
- Pay Transparency Could Create Artificial Glass Ceiling for Job Seekers
- Reducing Household Waste Poses Challenges in Residential High-Rises | OPINION
- ‘Heated Rivalry’s Queer Love Story Explodes Onscreen, and in Canadian Hockey Culture