Think of it as a sensual approach to materials engineering.
Students in the "Engineering of Chocolate" course learn how to produce the more tactile qualities of chocolate — like the crisp snap and smooth texture that are all part of the scrumptious experience.
The course takes students from "bean to bar," providing them with a tastier take on concepts they've already applied to more conventional materials like steel or concrete.
The difference, says course instructor Elizabeth Lee, is that they are "strongly encouraged to eat their results."
View this post on Instagram