The Engineer's Bite: Confectioneries by uoftcafe

S E I R E N O I T C E F N O C

S E C O N D

E D I T I O N

2 0 2 1

AFFILIATE CLUB OF THE YEAR

THE ENGINEER

BITE CHOCOLATE DELIGHT VALENTINE'S DESSERT

Learn new things about chocolate

All the love for desserts on your special day

HEALTH IMPLICATION The science behind desserts

GELATIN: THE GLUE THAT KEEPS IT TOGETHER VOL 2 |

MAY 2021

Table of Contents 04

OPENING MESSAGE A message from the Editor in Chief

ABOUT CAFE Find out what UofT CAFE is all about

06 - 07

PREFACE + IMPRESSUM

Why confectioneries?

MEET THE EXECUTIVE TEAM

THE MAGAZINE TEAM Meet the faces behind the magazine

TEMPERING CHOCOLATE Learn new things about chocolate

Meet the executive team behind CAFE

MENTORSHIP MIXER Get a recap from one of our events

DESIGN EXPO EVENT Meet the winners behind this event

Table of Contents 22

THE SUGAR COATED BITTERNESS What are the health implications of candy?

GELATIN: THE GLUE THAT KEEPS IT TOGETHER Behind The Scenes on how gelatin is made!

VEGANISM DEBATE EVENT Check out the veganism debate and find new things

DISMANTLING DIET CULTURE The inside scoop on our event

THE RISE AND FALL OF A MEDICINAL MIRACLE Why is candy good and bad for your health?

NOT A PEEP Easter candy and Peeps

VALENTINE’S CHOCOLATE: HOW IT BEGAN All things chocolate every day

HOW DID CAFE DO? CAFE's stats: 2020-2021 a year at a glance

A Message from the Editor in Chief PROTITI DAS CAFE 2020-2021 VP OUTREACH The 2020-2021 school year has been a learning experience for all of us. While there have certainly been challenges along the way, it has also inspired growth, adaptability, and great ideas. One of my most proud accomplishments of this year was launching The Engineer's Bite, CAFE's very own magazine. What started as just a concept back in September 2020 has turned into so much more than I could have ever imagined. With a team of 6 writers, 2 editors, and 2 graphic designers, we were able to release the first two editions of The Engineer's Bite. The goal of The Engineer's Bite has always been to provide educational yet entertaining content about food engineering and to give readers an insight into all of CAFE's initiatives throughout the year. CAFE has never released a magazine like this before, so naturally it was a learning experience with a few bumps along the road. Although things did not always go smoothly, the lessons learned along the way have been invaluable to the success of the magazine. This project would not have been possible without the hard work, commitment, and enthusiasm of the entire magazine team. With students from universities across Ontario, we have built a team that is diverse in their backgrounds, ideas, and experiences. It has been a pleasure to welcome this team into CAFE and work alongside them to create something special.

CAFE has grown so much over the past year, and it has been exciting to watch The Engineer's Bite grow along with it. It has been a privilege to be this year's Editor-inChief, and I cannot wait to watch The Engineer's Bite flourish for years to come. Sincerely, Protiti Das CAFE 2020-2021 VP Outreach

ABOUT CAFE Food engineering is the application of engineering principles to the storing processing and distributing of food products in order to improve their quality, taste, texture, smell, and nutritional value. Our mission is to foster the academic growth of students in the food engineering field through seminars and professional development activities. Events like PEY Mixer and Research Panel allow you to get your questions answered by professionals working in the food engineering industry.

The Canadian Association of Food Engineers dives deep into food industry innovations and promotes the food engineering profession among students at the University of Toronto. CAFE’s mission is to support all club members and participants by connecting them to research opportunities, industry professionals, and networking events about anything related to food engineering! We plan numerous events and competitions each year such as the PEY Mixer and Design Expo. The PEY Mixer invites professionals to speak about their work experience at companies such as Labatt Brewing Company, Mondelez, and Upfield. Our showstopper event is the annual Design Expo, where students solve a problem in the food industry and compete for a research opportunity! Students from any discipline will find something they connect with by being a part of CAFE and its events and initiatives. 5

Preface In this edition of The Engineer’s Bite, we explore the irresistible treats that many of us nibble on in our day to day lives. Whether it’s a bite of chocolate or a handful of hard candy, many of us carry a sweet tooth for confectioneries. Any edible, sweet-tasting treat containing sugar or artificial sweeteners can be regarded as a confectionery. But there is more to confectionery goods than just their sugar content and delightful flavours. Making confections is an art that involves processes, knowledge of ingredients, and even a love for the history behind your favourite treats.

Our team hopes this edition is as enjoyable as biting into a melty brown square. We discuss indulgent topics like the tempering of chocolate and the health impacts of candy. We examine some popular treats such as Rock Candy and Peeps, diving into their histories as well as their culinary and medicinal properties. We investigate common ingredients like gelatin and the pleasurable effects of sugar, revealing their addictive nature. The confectionery world is vast and we’re just tapping into it - you could even say we’re just taking a bite!

Impressum Created in 2020, The Engineer’s Bite is a magazine that delivers informative and insightful articles to its readers. A team of dedicated undergraduate students has worked in collaboration with the Canadian Association of Food Engineers, a student organization at the University of Toronto, to publish this magazine. Unless otherwise indicated, all written material in this magazine are the thoughts and research of these students. All writers’ opinions are their own and do not reflect the views of the University of Toronto or the Canadian Association of Food Engineers at large. While we have made the best effort to validate this information, The Engineer’s Bite does not guarantee the accuracy and reliability of the information or related graphics contained in the magazine. An assortment of websites, other research materials, and photos have been utilized in producing this document and have been cited accordingly. Any reliance you place on the material is strictly at your own risk.

MUSKAN MALEK PRESIDENT

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HARSIMRAT SINGH VP EVENTS

PROTITI DAS VP OUTREACH

ZOEY CHEN VP FINANCE

ANNA SUN VP MARKETING

SARAH BIRCH VP EXTERNAL

MARTIN LI VP TECHNOLOG

ANNE LAN DEPUTY EVENTS

ERIN LIN DEPUTY EXTERNAL

BIBI DEPUTY EVENTS

RUILING (RENEE) YANG DEPUTY MARKETING YAM WACHIRALAPPAITOON DEPUTY MARKETING

FLORIA FANG ZHANG ANKITA

DEPUTY

KAPOOR

TECHNOLOGY

DEPUTY FINANCE

HARLEEN MEHTA DEPUTY ASAD NAQVI DEPUTY OUTREACH

OUTREACH

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BUNDHOO

SHUKRIA YUSUF STAFF WRITER

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JAQUELINE CHANG STAFF WRITER

LEAH SMOLKIN STAFF WRITER

ANDREW WUEBBOLT STAFF NAFILAH

WRITER

KHAN STAFF WRITER

MICHAEL JING STAFF WRITER

SANA RANDERA EDITOR

TUMANENG EDITOR

MARY ISHAQ GRAPHIC DESIGNER

PAULINE ALEXANDER GRAPHIC DESIGNER

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ALEXA

MS. LOVEY

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CHOCO

VANILLE

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ARNOLD

MR.PEEP

DUMPTY

MR.

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SUGAR

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DR.

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SWIRLMINT

POPPY JR.

MRS.PEEP

PEBBLE CARTER

STONE ROGERS

MICHAEL

JING

Mentorship Mixer Event D A T E OF EVEN T : J A N U A R Y 2 7 T H , 2 0 2 1

The first event CAFE hosted in 2021 was the

After a brief introduction, the mentors

Mentorship Mixer on January 27th, from 7-8

were each split into a room with two

pm. The purpose of the Mixer was to allow

participants.

mentees and mentors to get to know each

breakout

other and form relationships. All the mentors

participants to learn more about the

work in professions in the food engineering

mentors and to ask questions. Each

space.

mentors,

breakout room was set to run for four

mentees were able to make a more informed

minutes. After the four minutes were

decision on which mentor best suits their

up, everyone would be brought back to

needs.

the main room, and the participants

The

chatting

with

participants

the

and

the

seven

mentors worked hard to make this event worthwhile!

The

rooms

structure

encouraged

were rotated to another mentor.

the the

During each breakout room, the mentor would first introduce themselves and talk about their current position. Due to how short the breakout rooms lasted, the participants only had time to ask a few questions per mentor. This gave the participants the

THIS EVENT WAS VALUABLE BECAUSE IT

NOT ONLY

PROVIDED THE

chance to practice speed networking, in which it is essential

ask

important

and

open-ended

questions. This event was valuable because it not only provided the chance for students to learn more about

the

food

industry

but

also

gave

the

participants first-hand experience on how to interact and network with professionals!

CHANCE FOR

As per CAFE event tradition, a commemorative photo

STUDENTS TO

camera if they were willing. At this event, however,

LEARN MORE ABOUT

before being prompted. This showed how all the

THE FOOD INDUSTRY BUT ALSO GAVE THE PARTICIPANTS FIRST-HAND EXPERIENCE ON HOW TO NETWORK

was taken and everyone was asked to turn on their almost everyone already had their cameras turned on participants and

how

presented

engaged

themselves

they

were

professionally

learn

from

the

mentors! Even

though

the

event

ran

past

8pm,

most

participants stayed for the mentors’ final remarks in the main room. Each mentee was later assigned a mentor

based

their

preferences.

CAFE

facilitating the mentees and mentors to have lasting relationships

providing

Slack

common

platform of communication. Monthly questions will also be sent on Slack to ensure conversations can continue.

mentioned

the

mentors,

the

relationships do not have to be strictly professional,

WITH

and the mentees are encouraged to “bounce off

PROFESSIONALS

are also ready to provide emotional support and are

ideas” or simply “rant” to the mentors. The mentors willing to talk about school, job applications, or life in

general.

person

will

Building have

its

connection

difficulties;

with

another

however,

equally important to just “have fun at the end of the day".

Tempering Chocolate By Leah Smolkin Tempering chocolate is the process that creates a smooth and shiny appearance to chocolate [1]. It adds that satisfying snap to it, firms up the texture, and allows it to not as easily melt when touched. Without the tempering process, chocolate is more gritty due to large crystals forming and the cocoa butter separates out. It's considered a critical step in the chocolatemaking process. Tempering chocolate has been an essential aspect to chocolate-making for a long time, with the origins of it dating back to 1847 [1]. The process of tempering chocolate is to slowly heat and cool the chocolate to specific temperatures. Many sweets, such as dipped chocolates and truffles, require tempered chocolate to achieve the desired look and taste. Cocoa butter, composed of oleic, palmitic, and stearic fatty acids give physical structure to the chocolate and is composed of 6 different types of crystal forms [2], denoted with roman numerals. Tempering chocolate is the process of destroying and reforming these crystal structures [2]. There are generally three major steps to tempering chocolate: melting, controlled cooling, then

reheating.

The first step of melting the chocolate will destroy the crystal structure. The second step requires the chocolate to be cooled to a precise temperature, then held there. The temperature will depend on what type of chocolate is being worked with, but generally it is around 35 ℃ [2]. This is the temperature where V crystals start to form, which is the ideal crystal for chocolate [3]. Theoretically, when cooling the chocolate to the correct temperature, only the desirable V crystals should be formed, but some IV crystals also begin to form. Due to this, the chocolate is once again heated

The larger size of the crystal diffuses more

slightly to break down the IV crystals and leave

lightand gives the chocolate a less glossy and

behind solely V crystals [2]. Once this process is

greyish appearance, called fat bloom [2]. IV

finished, the chocolate can enter the final cooling

crystals are more likely to undergo this

stage and be poured into the desired moulds. While

process than V crystals [2], which is one

the chocolate is cooling, the V crystals will be the

reason V crystals are preferred, and why fat

dominant crystal within the chocolate, but IV and

bloom can be best prevented by tempering

other crystals will again begin to form as it cools

the chocolate as best as possible.

[2]. Tempered chocolate takes a few weeks to fully crystalize.

Overall, V crystals are considered to be the ideal crystal structure of chocolate because of

Once crystallized, the chocolate is still prone to

its small size. The small size gives it a glossy

undesirable changes of the crystal structure, such

appearance due to its reflectivity and the

as V and IV crystals undergoing polymorphic

chocolate melts at body temperature [3]. If

transition and forming VI crystals [2]. VI crystals

the chocolate is tempered to have enough V

are much larger and present on the surface of the

crystals, the chocolate can appear almost

chocolate.

“glass-like”2.

"all you need is love. but a little chocolate now and then doesn't hurt. "

C H A R L E S

M .

S C H U L Z

The small size of the V crystals also creates a slightly differently flavour profile for the

Food Fact

chocolate. The smaller crystals require more energy to break down, so when it's consumed the flavour will develop more gradually [2]. Other crystal structures, such as IV crystals, will melt too easily and will give a duller appearance [3].

There are multiple ways to temper chocolate: keeping it in temper, using freeze-dried cocoa butter, tabling, and seeding. All of these methods ensure that the chocolate remains in the correct crystal formation.

There are many ways to perform the tempering process. The tabling method is

combine pieces of tempered chocolate to

preferred by professional kitchens and

melted chocolate. The tempered chocolate

artisans [2], in which a portion of the melted

acts as a “seed crystal”, which feeds the

chocolate is poured onto a cool surface, such

formation of V crystals as the chocolate cools

as marble, and worked while it cools. The

[2]. On a large industrial scale, there has been

cooled chocolate is then rewarmed by

machinery developed to carry out the

returning it to the remaining warmer

tempering process, such as within the

chocolate and recombined. At home, the most

Cadbury chocolate factory [2].

approachable way to temper would be to Although the process may seem simple at first, perfecting the practice of tempering chocolate takes lots of skill and hard work. Well-tempered chocolate is the key to achieving good chocolate, and understanding the complex chemistry of it will be the seed for future exploration and optimization of these foods.

Bibliography

1. Making The Chocolate ~ Tempering The Chocolate. (n.d.). Retrieved February 05, 2021, from https://www.thenibble.com/reviews/main/chocola te/from-pod2-8.asp 2. Notman, N. (2015, December 01). Well-tempered chocolate. Retrieved February 05, 2021, from https://www.chemistryworld.com/features/welltempered-chocolate/9200.article#/ 3. What is Chocolate?. (n.d.). Retrieved February 05, 2021, from http://chocolate.mit.edu/science/#:~:text=Chocolat e%20is%20a%20solid%20mixture.&text=Cacao%20 is%20the%20plant%20matter,cocoa%20butter%20 fat%20milk%20solids.

Design Expo Event D A T E OF EVEN T : M A R C H 1 3T H 2 0 2 1

BY NAFILAH KHAN

Between the 25th of February and the 13th of March, history was made: CAFÉ hosted their entire annual design expo – from start to finish – virtually for the first time! Although the design expo itself lasted a little bit more than two weeks, the main event itself took place between 10:30 am and 1:00 pm EST on March the 13th. Live presentations took place in front of an incredible judges’ panel and the winning team was announced later that day. This year’s design expo was based on the UN’s second sustainable development goal: Zero Hunger. As expected, all four teams consisting of undergraduate engineering students had creative approaches as to how to tackle world hunger. The judges’ panel was composed of three University of Toronto Engineering Faculty members: Dean Christopher Yip, Mechanical and Industrial Engineering Professor, Amy Bilton, and Chemical Engineering Professor, Levente Diosady.

NOMADIC

Mitchell Souiliere-Lamb

All four participating teams’ effort was evident through their confidence and calm composure whilst presenting their unique design ideas; however, there could only be one winning team. After a couple minutes of pin-drop silence in the main room whilst the judges were deliberating in a separate room, the judges rejoined the main room to lift the curiosity encompassing the room. And the winning team was… Team Aquaponics! Their design revolved around using aquaponics to provide fish in fish farms with nutrients. Team Aquaponics consisting of Track One Engineering students, Sam Swadron, Andrija Stepanoivic, and Mitchell SouliereLamb, took home the first place cash prize as well as the opportunity to interview for a position in Dr. Diosady’s research lab.

Andrija Stepanoivic

Towards the end of the event, attendees were invited to turn on their cameras for a memorable group photo. Dean Yip suggested setting the CAFÉ logo as a virtual background; however, slight laughter arose in the room when the background was more visible than some attendees themselves on camera. Although this was my first time attending this event, it has definitely become one of my favourite events CAFÉ has hosted yet – the creativity in each design presented was commendable. As each team presented their designs, I was truly amazed and inspired by the amount of effort and uniqueness evident in each design.

Sam Swadron

The Sugar Coated Bitterness:

HEALTH IMPLICATIONS OF CANDY

BY MICHAEL JING People often associate eating candy with many health problems such as weight gain, high blood pressure, dental problems, and diabetes [1]. These are the cruel facts of eating too much candy, but candy first entered people’s lives with medicinal purposes. Before the industrial revolution, candy was used as a kind of medicine, with the properties of soothing a sore throat or helping the digestive system [2]. In the 18th century, when bitter medicine or hard-to-swallow pills had to be administered, they would be suspended in sugar to ease the unpleasantness [3]. This tradition continues well into the modern age as most people remember receiving a candy reward after their trip to the doctor's office. Some chocolates, especially dark chocolate, offer health benefits such as providing antioxidants, maintaining cardiovascular health, reducing cholesterol levels, and even improving your workout’s efficiency [4]. In emergencies where a person is suffering from hypoglycemia, a condition where a person’s blood sugar level is low, candy can be administered as a first-aid measure because it can quickly replenish their blood sugar content [5]. Except for a few, most candies are full of refined sugar. Candy and sugar are two intertwined terms. It’s almost impossible to think about candy without thinking about sugar. Eating too much candy can lead to various health implications since many sugar-filled candies have little nutritional

value. Additionally, sugar is harmful because it has the ability to disrupt the hormonal balance of the human body. When there is too much sugar in the body and your cells cannot store the sugar any longer, insulin will then be released to transport the excess sugar to your liver. The sugar in the liver is stored as glycogen and eventually ends up as triglycerides or fatty acids if not used, which produces the visible effect of belly fat and weight gain [6]. Another effect caused by sugar that can be easily seen is the formation of wrinkles. Collagen, a protein that regulates dead skin cells and the elasticity of skin cells, is prohibited by sugar. Without collagen, the skin can start to stiffen and may form premature wrinkles [6]. Overconsumption of sugar also presents the invisible danger of stressing the adrenal gland and thyroid [6].

Food Fact Although rock candy isn’t used anymore for sore throats, today, Halls are a popular brand used to relieve sore throats. Women should be consuming 25 grams of sugar per day, and one Halls drop contains 4 grams of sugar, approximately 1/6th of the daily intake limit for women.

Of the many hormones that are disrupted by sugar, perhaps cortisol shows the most obvious signs. Cortisol is responsible for managing the body’s stress and is released when the blood sugar level is high. A high cortisol level may leave the body exhausted, anxious, stressed, and cause various other effects [6]. If eating too much candy is harmful for you, then why is it so hard to stop eating? It turns

Figure 1. Amount of Substance Consumed vs

out that eating sugar or candy can be

Dopamine Levels [8].

somewhat addictive [7]. Similar to socializing and consumption of alcohol, sugar can trigger the brain to release dopamine. Dopamine is

The effects described above are only present

called the “happy hormone” because it can

when a large amount of candy is consumed

control mental and emotional responses. The

over long periods. It’s perfectly fine to eat only

more sugar you eat, the more dopamine is

a couple of pieces of candy at a time. It should

produced.

be mentioned that the above statements are

Our brains then begin to associate the act of

only applicable to candy made from refined

eating candy with happiness, making it hard to

sugar, so it’s not a problem to eat sweet fruits

resist the temptation to take another bite.

that contain natural sugar. Fruits cause less

Foods without artificial sugar cannot maintain

harm than candy because natural sugar is

the dopamine levels in the brain for as long,

processed differently in the body, avoiding

and this difference is shown in Figure 1. This

many of the hormonal disruptions caused by

explains why it’s so hard to keep eating the

refined sugar in candy [9]. At the end of the

same vegetables, and why it’s so easy to eat a

day, it’s up to the reader to find their balance

bunch of sweet confectioneries in a row.

between sweet and saccharine.

Eating sweets is known for many negative effects, as it’s linked to weight gain, wrinkle formation, anxiety, stress, and more.

Bibliography 1. PUBLISHING, H. (2017, MAY). THE SWEET DANGER OF SUGAR. RETRIEVED FEBRUARY 02, 2021, FROM HTTPS://WWW.HEALTH.HARVARD.EDU/HEART-HEALTH/THESWEET-DANGER-OFSUGAR#:~:TEXT=%22THE%20EFFECTS%20OF%20ADDED%20SUGA R,HU. 2. TOUSSAINT-SAMAT, M. (2009). A HISTORY OF FOOD. WEST SUSSEX, U.K.: WILEY-BLACKWELL. 3. FIEGL, A. (2010, OCTOBER 29). A CULTURAL HISTORY OF CANDY. RETRIEVED FEBRUARY 02, 2021, FROM HTTPS://WWW.SMITHSONIANMAG.COM/ARTS-CULTURE/ACULTURAL-HISTORY-OF-CANDY-103534197/ 4. NORDQVIST, J. (2018, JULY 17). CHOCOLATE: HEALTH BENEFITS, FACTS, AND RESEARCH. RETRIEVED FEBRUARY 04, 2021, FROM HTTPS://WWW.MEDICALNEWSTODAY.COM/ARTICLES/270272#LIG HT_VERSUS_DARK 5. HYPOGLYCEMIA. (2020, MARCH 13). RETRIEVED FEBRUARY 02, 2021, FROM HTTPS://WWW.MAYOCLINIC.ORG/DISEASESCONDITIONS/HYPOGLYCEMIA/DIAGNOSIS-TREATMENT/DRC20373689#:~:TEXT=IF%20YOU%20HAVE%20SYMPTOMS%20OF,%2 C%20HONEY%2C%20AND%20SUGARY%20CANDY. 6. FORWARD, J. (2018, FEBRUARY 13). SUGAR IS WREAKING HAVOC ON YOUR HORMONAL HEALTH. RETRIEVED FEBRUARY 02, 2021, FROM HTTPS://OBSERVER.COM/2018/02/SUGAR-IS-WREAKINGHAVOC-ON-YOUR-HORMONALHEALTH/#:~:TEXT=REFINED%20SUGAR%20IS%20ALSO%20KNOWN ,COGNITIVE%20FUNCTION%20AND%20BODY%20TEMPERATURE 7. AVENA, N. (RESEARCHER). (2014, JANUARY 7). HOW SUGAR AFFECTS THE BRAIN [VIDEO FILE]. RETRIEVED FEBRUARY 2, 2021, FROM HTTPS://WWW.YOUTUBE.COM/WATCH?V=LEXBXIJQREO 8. UNKNOWN. (1970, JANUARY 01). SUGAR ADDICTION: THE SWEET ENEMY OF THE WAISTBAND. RETRIEVED FEBRUARY 02, 2021, FROM HTTPS://HAPPYHOURFORYOURBRAIN.BLOGSPOT.COM/2014/02/SU GAR-ADDICTION-SWEET-ENEMY-OF-WAISTBAND.HTML 9. UNKNOWN. (2017, OCTOBER 22). NATURAL VS REFINED SUGAR: WHY THE DIFFERENCE MATTERS. RETRIEVED FEBRUARY 03, 2021, FROM HTTPS://WWW.HEALTHDESIGNS.NET/NATURAL-VSREFINEDSUGAR/#:~:TEXT=NATURAL%20SOURCES%20OF%20SUGA R%20ARE,PROCESSED%20TO%20EXTRACT%20THE%20SUGAR.

BY JACQUELINE CHANG

The Veganism Debate D A T E OF EVEN T : F E B R U A R Y 1 6 , 2 0 2 1

On February 16, CAFE (Canadian Association of Food Engineers) held its first-ever Veganism Debate! The debate topic was “Veganism is a healthier option for future generations and our planet.” We had two teams, Team Against and Team For, who battled it out for the winning argument. CAFE’s Veganism Debate had two outstanding judges join us, Dr. David Jenkins and Dr. Jennifer Farmer. Dr. Jenkins is a professor in both the Department of Nutritional Sciences and the Department of Medicine. Dr. Jennifer Farmer is a professor in the Faculty of Applied Science and Engineering’s Chemical Engineering department at the University of Toronto. The debate structure followed the Team Policy Debate with slight timing changes for a CAFE twist. The debate began with each team having 30 seconds to introduce their stance to the audience. Team For would then send out a representative to present their first two-minute argument, followed by a one-minute rebuttal from Team Against. Team Against would then send out their representative to deliver their first two-minute argument that would be followed by a one-minute rebuttal from Team For. This format would then follow for the second argument that would lead to the final seven-minute open debate.

Team For and Team Against both had solid arguments, making it hard for the judges to decide on a winner. But in the end, there could only be one victorious team. Though Team Against’s fiery arguments should not go unrecognized, CAFE’s first-ever Veganism Debate winner is Team For! CAFE’s first Veganism Debate has gone to Team For, but will the score change in our next Veganism Debate? Only time will tell.

Gelatin: The Glue That BY SHUKRIA YUSUF

Keeps it Together Gummy

bears,

candy

corn,

Starburst,

small pieces of approximately 12.7cm in

marshmallows, Jell-o...oh boy! All this sweet

diameter [4].The next step is degreasing and

talk made my mouth water. These delicious

roasting where the animal parts are cleaned

treats have more in common than just being

through high pressure sprays, then they are

tasty and a dentist's worst nightmare. Gelatin is

left in hot water to remove any grease and

the glue that keeps all these yummy treats

fat. The fat reduced and cleaned parts will

together. Gelatin can be used for a variety of

make their way under an industrial dryer and

reasons— from thickening desserts and soups,

will be roasted for a period of 30 minutes.

to medicinal uses, and even cosmetic uses.

After they are roasted, the animal parts will

Gelatin is a pure protein with 18 amino acids

undergo an acid or alkaline treatment for five

derived from collagen found in pig skin and

days which helps to release collagen and

bovine (cow) bones [1]. Whilst there are other

remove minerals and bacteria[4].

sources that gelatin can be derived from, Gelatin is a pure protein with 18 amino acids [1].

When the five days are up, the pieces will be

It can be derived from many sources such as

thrown into distilled water where they will be

the collagen found in pig skin and bovine (cow)

boiled. A tube will be inserted to drain the

bones [1]. Today's focus will be on two different

liquid which contains the gelatin. The liquid

types of gelatin; food-grade Gelatin (gelling)

will be passed through filters to remove any

and hydrolyzed Gelatin (non-gelling) [2].

remaining bones or skin attached and “from the

filters,

the

liquid

piped

into

There are about seven steps in the production

evaporators, machines that separate the

of gelatin. First, there is an inspection of the

liquid from the solid gelatin” [4]. The liquid

animal parts and any spoiled pieces will be

will be thrown out while the gelatin will go

thrown out. Then using chopping machines

through multiple machines that will press it

that cut bones, tissues, and skins, the animal

into a sheet. The sheet is then grinded into a

parts are then cut into

powder.

Finally, if the purpose of the gelatin

Food Fact

production is for consumption, additives such as sugar, flavouring, and colour will be included and the gelatin will be packaged to

The strength of gelatin is measured by something called Bloom Strength. Invented by chemist Oscar T. Bloom, this scale measures the firmness of the resulting desert made from gelatin. Gelatin from the grocery store is typically 120 Bloom.

be distributed. You just learned how gelatin is made, but now you might be wondering what it’s used for. You probably recognize gelatin from the grocery store in some of your favourite desserts and confectioneries. The gelatin used for this is gelling gelatin, a type of gelatin designed to keep foods together and thicken them. However, did you know that the use of gelatin goes beyond the food industry? Gelatin can be used as an adhesive in your basic household items such as paper towels. Ever

I don’t mean that your doctor will prescribe

wondered what that sticky line was at the end

Jell-o for a headache (but it sure is a great

of the roll? You got it, it’s gelatin! It can be

snack!).

referred to as “protein glue” or “hide glue” [3]. It plays a huge role in the cosmetic industry

As mentioned earlier, gelatin is made of

since gelatin is a good source of collagen

proteins and amino acids which are both vital

which is proven to strengthen skin and

in wound healing thus being found in salves,

promote elasticity; this is a great example of

ointments, jellies, and such [3]. The list does

hydrolyzed gelatin. It can come in powder

not end there! The various uses of gelatin—

form as well. This type of gelatin does not

photography, wine, cheese, pet food, and gel

require digestion. Not only will you find gelatin

capsules, to name a few—each prove that

in your food and skincare but you will also

gelatin is a versatile commodity. Gelatin has

find it at a doctors office. Now, don’t worry,

travelled far past the food industry and it looks like it will be sticking around for a long time.

1. UNDERSTANDING THE VERSATILITY OF GELATIN (2020). RETRIEVED 6 FEBRUARY FROM, HTTPS://WWW.ROUSSELOT.COM/FUNCTIONAL/ME DIA/BLOG/UNDERSTANDING-THE-VERSATILITYOF-GELATIN 2. DIFFERENT TYPES OF GELATIN. RETRIEVED 6 FEBRUARY 2021, FROM HTTPS://WWW.GELATINHEALTH.COM.AU/PAGES/ DIFFERENT-TYPES-OF-GELATIN 3. PLAIN GELATIN APPLICATIONS (2019). RETRIEVED 6 FEBRUARY 2021, FROM HTTPS://WWW.CUSTOMCOLLAGEN.COM/COMMERC IAL-GELATIN/APPLICATIONS/ 4. GELATIN RETRIEVED 6 FEBRUARY 2021, FROM HTTP://WWW.MADEHOW.COM/VOLUME5/GELATIN.HTML

Bibliography 28

BY JACQUELINE CHANG

Dismantling Diet Culture Event D A T E OF EVEN T : A P R I L 1 4, 2 0 2 1

April

14th,

2021,

the

Canadian Partnering with WHMT gave CAFE a chance to

Association of Food Engineers (CAFE) and shine a light on diet culture and how it affects the York Women’s Mental Health Talks the mental health of those exposed to it. The (WHMT) held their first-ever collaboration DDC event was fortunate enough to have event, Dismantling Diet Culture (DDC)! One Natalie Rose A and Laura Jane Arsenault as of CAFE’s goals is to educate others about our panellists in dismantling diet culture. food

engineering

and

this

includes Natalie Rose A is a Toronto-based Registered

different fad diets that affect the food

Psychotherapist who specializes in treating

industry. And alongside WHMT’s vision of mood disorders, disordered eating, eating encouraging

self-identifying

women’s disorders, as well as body image and self-

leadership,

self-empowerment,

and esteem issues. Natalie gave a very educational

enhanced mental and emotional well- presentation about how fad diets may ruin being, it only made sense for the two people’s mental well-being. But, not only did organizations to collaborate.

she identify the mentality of diet culture,

but also how big corporations abuse it. Additionally, she discussed how to seek help and assured the audience that there are

many

ways

repair

people’s

relationships with food.

THE DISMANTLING DIET CULTURE

Laura Jane Arsenault, the President of

EVENT WAS

WHMT, has facilitated over forty peer

DIFFERENT

Support Group sessions serving different aspects of mental health. She talked about

COMPARED TO

her own experiences with anorexia nervosa

CAFE’S USUAL FUN

and how the mental health system has been at the forefront of her work. Laura emphasized the importance of personcentred therapy and therapeutic presence while acknowledging the intergenerational, colonial and systemic impact on mental health.

AND INFORMATIVE EVENTS. THIS EVENT DISPLAYED THE IMPORTANCE OF EDUCATION

The Dismantling Diet Culture event was different compared to CAFE’s usual fun and informative events. This event displayed the importance of education about various diets and the implications they can have on one's mental and physical health. The Dismantling Diet Culture event worked on

ABOUT VARIOUS DIETS AND THE IMPLICATIONS THEY CAN HAVE ON

breaking down diet culture messaging and

ONE'S MENTAL AND

stigma surrounding eating disorders or

PHYSICAL HEALTH.

disordered eating, while also shifting the focus to nutrition and preventative care.

The Rise and Fall of a Medicinal Miracle

BY NAFILAH KHAN

“Don’t eat that much candy – you’ll get

Rock candy is known to have originated in

cavities!” I am not sure about you, but my

more than one region [3-5]; however, the

younger self has definitely heard those words

earliest known record of this invention dates

before. Despite the negative connotations I

back to the 9th century [4]. According to one

grew up hearing about sugar and health,

source, in the 9th century, the invention of

sugar in the form of rock candy was actually

rock candy is known to have been first

known for its preservative and therapeutic

documented by Islamic writers [4]. Not

qualities [1].

surprisingly, the word, “candy” originates from

Before being “discovered” as a sweet treat in

the Arabic word, “qandi”, which translates to

the mid-18th century, the sole use of sugar in

“made of sugar” [6]. However, despite existing

the West was as a form of medicine or

for over a millennia, the production of rock

preservative [1]. This use of rock candy was to

candy on a commercial level is known to have

bring relief to a sore

taken off in the late 19th century [4].

throat or an upset

Now, perhaps one may wonder whether rock

digestive

system

candy

still

those who could afford

considered

this expensive form of

medicinal as it was

medicine

back in the day. Rock

[2][3].

just

English reference

candy is still used for

dating back to 1584,

its medicinal purposes

regarding the medicinal use of rock candy, is

in some parts of the

quoted as follows: “White sugar is not good

world, such as

for phlegume, as that which is called Sugar

India [5][7]. However, in Europe, sugar lost its

Candie.” [1]. Shakespeare’s 1596 play, “Henry

value as medicine as soon as it lost its value in

IV”, has also referenced the medicinal use of

money [3]; it was used as medicine until it

rock candy as a throat soother [1].

became cheap for purchasing in Europe [3].

What caused sugar to suddenly become

eventually collide with each other, causing

cheap? Initially, back in the 14th century, sugar

them to bond to each other, marking the start

was imported from Egypt by the Venetians

of the crystallization process known as

[3]. However, in the 17th century, Europe

nucleation [11]. When enough molecules have

began importing sugar from the West Indies

stuck to one another, they attract other

which was cheaper than the former [3]. But

molecules – free in the water – to give them

how did the West Indies begin importing sugar

company, causing the growth of crystals [11].

in the first place [3]? It is thought that in 1493, Christopher Columbus first introduced the sugar cane plant to the Caribbean, and the rest is history [3]. Although the origin of this invention dates back to over a millenia, the making of this candy remains relatively simple [4]. There are really only two ingredients involved in the making of this delicious delicacy; however, the science behind the formation of these gorgeous gems is truly intriguing [5][8]. It all begins with the preparation of a

How do the crystals form on the string/stick [10][11]? The nucleation process starts when the string/stick is dipped into the saturated sugar solution, and left there – the uneven, friction-thriving

texture

piece

string/stick attracts the sugar in the solution almost like a magnet – and a film grows onto the surface [10][11]. Thereafter, dazzling crystals form on the film, giving rock candy the distinct texture it is known for [10]. The entire process takes between 6-10 days [12].

supersaturated sugar solution – a solution of water and sugar in which no further sugar can dissolve in the water at a specific temperature [9-11]. The sugar-water solution is boiled until it is clear by sight and sticky to the touch [10]. At this point, by preference, flavoring or colour can be added to the solution [10]. The solution is then transferred to a container, where a piece of string or a stick is left in the container [10]. This is where the real magic happens: when there are so many sugar molecules dissolved in a relatively small amount of water, the molecules will

Food Fact A medium-sized apple and snickers bar both have around 20 grams of sugar, but the apple is still the healthier choice. Fruits contain fructose, candy contains sucrose. Sucrose is more rapidly digested than fructose, causing blood glucose levels to spike.

Modern-day rock candy is known primarily for its culinary properties in different parts of the world – whether it be placed in the mouth prior to enjoying a cup of unsweetened tea in Iran to being consumed with aniseed as a mouth freshener in India or for being renowned for its uses in cuisine in China [5]. Whether one enjoys their rock candy with a little bit of sugar, spice, or even with some ice, one thing is for sure – rock candy is indeed the invention we never knew we needed until it came into existence [5]. Now, the next time someone says sugar is bad for your health, let them know that sugar in its purest form was actually used as medicine in some parts of history [1].

Bibliography 1. NGUYEN, H. (N.D.). THE HISTORY OF ROCK CANDY. RETRIEVED FROM HTTPS://BLOG.CANDYWAREHOUSE.COM/THEHISTORY-OF-ROCK-CANDY/ 2. BELLIS, M. (2018, MARCH 19). THE HISTORY OF CANDY AND DESERTS. RETRIEVED FROM HTTPS://WWW.THOUGHTCO.COM/HISTORY-OF-CANDY-AND-DESSERTS-1991766 3. PERRY, C. (1992, FEBRUARY 13). THAT OLD SWEET STORY. RETRIEVED FROM HTTPS://WWW.LATIMES.COM/ARCHIVES/LA-XPM-1992-02-13-FO-2720-STORY.HTML 4. (N.D.). DRYDEN & PALMER. RETRIEVED FROM HTTPS://WWW.CANDYWAREHOUSE.COM/BRANDS/DRYDEN-PALMER 5. (N.D.). ROCK CANDY. RETRIEVED FROM HTTPS://IFOOD.TV/CANDY/ROCK-CANDY/ABOUT 6. (N.D.). HISTORY OF CANDY. RETRIEVED FROM HTTP://WWW.CANDYHISTORY.NET/ 7. RANA, S. (2018, JUNE 29). AMAZING MISHRI OR ROCK SUGAR BENEFITS: IT IS MORE THAN JUST A MOUTH FRESHENER. RETRIEVED FROM HTTPS://FOOD.NDTV.COM/FOOD-DRINKS/AMAZING-MISHRI-OR-ROCK-SUGAR-BENEFITS-IT-IS-MORETHAN-JUST-A-MOUTH-FRESHENER-1803709 8. (N.D.). WHEN SCIENCE IS SWEET: GROWING ROCK CANDY CRYSTALS. RETRIEVED FROM HTTPS://WWW.SCIENCEBUDDIES.ORG/SCIENCE-FAIR-PROJECTS/PROJECT-IDEAS/FOODSCI_P005/COOKING-FOODSCIENCE/GROWING-ROCK-CANDY-CRYSTALS#MATERIALS 9. (N.D.). ROCK CANDY. RETRIEVED FROM HTTPS://W; WW.EXPLORATORIUM.EDU/COOKING/CANDY/ROCK-POP.HTML 10. (2015, JUNE 24). HOW IT’S MADE - ROCK CANDY. RETRIEVED FROM HTTPS://WWW.OLDTIMECANDY.COM/BLOGS/CANDYBLOG/HOW-ITS-MADE-ROCK-CANDY 11. (N.D.). WHEN SCIENCE IS SWEET: GROWING ROCK CANDY CRYSTALS. RETRIEVED FROM HTTPS://WWW.SCIENCEBUDDIES.ORG/SCIENCE-FAIR-PROJECTS/PROJECT-IDEAS/FOODSCI_P005/COOKING-FOODSCIENCE/GROWING-ROCK-CANDY-CRYSTALS#BACKGROUND 12. (N.D.). WHEN SCIENCE IS SWEET: GROWING ROCK CANDY CRYSTALS. RETRIEVED FROM HTTPS://WWW.SCIENCEBUDDIES.ORG/SCIENCE-FAIR-PROJECTS/PROJECT-IDEAS/FOODSCI_P005/COOKING-FOODSCIENCE/GROWING-ROCK-CANDY-CRYSTALS#SUMMARY

In the 1800s, this recipe made its way to France where

Not a Peep BY ANDREW WUEBBOLT

candymakers combined the mallow with sugar and egg white then whipped it into a more familiar marshmallow treat [3]. Interestingly enough, doctors were also using this recipe and whipping it into a hard

Peeps® are divisive. Many people simply adore the

meringue. It was then sold in bar form as a lozenge.

marshmallow chicks. Others despise them. It’s hard to

Customers loved the marshmallow, or guimauve as it

find anyone who does not take either of those two

was known then; the only issue was that it took too

extremes. Either way, the marshmallow treat typically

long to prepare. By the late 1800s, candymakers had

consumed around Easter has (and is still creating) a

designed the starch mogul system which allows

very colourful legacy.

marshmallows to be made faster by using corn starch molds [3][4].

Before talking about Peeps® in particular, it is valuable

to begin discussing the general marshmallow. Around

In 1910, an American immigrant from Russia, Sam

2000 BC, the ancient Egyptians would squeeze the sap

Born, started innovating the American confectionary

from the marsh-growing mallow plant (Athaea

scene [5]. He introduced “French Chocolates” to New

officinalis) and mix it with nuts and honey to create a

York City and invented how to produce chocolate

treat reserved for the gods and Pharaoh [1]. This

sprinkles. Eventually, he was even given the keys to

delicacy also had the medicinal capabilities to soothe

San Francisco for creating the Born sucker machine,

sore throats and colds, although likely in different

an invention that allowed the sticks to be mechanically

forms. This original recipe likely stayed relatively the

inserted into lollipops [5]. By 1923, he had opened up a

same for many centuries [2]

shop in Brooklyn with the name Just Born to highlight the freshness of the products he sold [5].

Less than 10 years later, despite the Great Depression, Just Born expanded by moving its operations to Bethlehem, Pennsylvania in the United States [5]. Just Born continued to grow through the acquisition of other smaller confectionary companies and successful brands of its own. In 1953, they acquired Rodda Candy Company, and with it, the small marshmallow treat known as Peeps® [5].

PEEPS® WERE HANDMADE IN A PROCESS THAT TOOK 27 HOURS TO COMPLETE

Initially, Peeps® were handmade in a process that took 27 hours to complete [6]. For Bob Born, Sam Born’s son, this was way too slow so he created a new machine for the process. “The Depositor” as it was called, was able to pump Peeps® out in about 6 minutes from beginning to end [6]. This machine pumped out Peeps® all the way until 2014 when it was reluctantly replaced with an updated one [6].

Today, an average of 5.5 million Peeps® are produced each day which is about 2 billion Peeps® each year, enough to circle the earth twice [6]. The Peeps® brand continues to grow today with products aimed at other holidays such as Halloween and Christmas, but they are still definitely well associated with Easter where they are the number 1 non-chocolate Easter candy sold for more than 20 years [6].

Come on let's go!

While some want nothing to do with Peeps®, others show a keen interest… some might even say an unhealthy obsession for the sweet treat. There is a World Peeps® Eating Championship held annually in National Harbor, Maryland, USA [7]. Others use the treat with an artistic flair, with creations ranging from a mosaic of Jesus Christ to statues of dinosaurs made of Peeps [8]. Still, others, clearly cannot eat it at enough meals in a day that they have created a monstrosity of a main course, Peepza (yes, Peeps® as a pizza topping) [9]. People have even created Peeps®-infused vodka [10]. These do not even touch upon the

aw again?

crazy flavours that they come in which include: fruit punch, pancake-and-syrup, and even root beer float [11].

Someone bit my ear! Given marshmallow’s colourful history, it almost seems fitting for an equally as colourful treat to come out of it. One may never know why these chicks are so popular. Whether adored or despised, their rise to fame has definitely made Peeps® a household name that does not seem to be going anywhere soon, to many’s chagrin and delight.

Bibliography 1. MARSHMALLOWS - NCA. (2021). RETRIEVED 6 FEBRUARY 2021, FROM HTTPS://CANDYUSA.COM/MARSHMALLOWS/ 2. PETKEWICH, R. (2006). CHEMICAL & ENGINEERING NEWS: SCIENCE & TECHNOLOGY - WHAT'S THAT STUFF? MARSHMALLOW. RETRIEVED 6 FEBRUARY 2021, FROM HTTP://PUBSAPP.ACS.ORG/CEN/WHATSTUFF/84/8416MARSHMALLOWS.HTML? 3. HISTORY OF THE MARSHMALLOW | CAMPFIRE MARSHMALLOWS. RETRIEVED 6 FEBRUARY 2021, FROM HTTPS://WWW.CAMPFIREMARSHMALLOWS.COM/HISTORY-OF-MARSHMALLOWS/). 4. WELLS, J. (2016). THE LONG, SWEET HISTORY OF MARSHMALLOWS. RETRIEVED 7 FEBRUARY 2021, FROM HTTPS://WWW.MENTALFLOSS.COM/ARTICLE/86346/LONG-SWEET-HISTORY-MARSHMALLOWS 5. OUR HISTORY | JUST BORN | PA CANDY MANUFACTURER. RETRIEVED 7 FEBRUARY 2021, FROM HTTPS://WWW.JUSTBORN.COM/WHO-WE-ARE/OUR-HISTORY/ 6. WOOD, J. (2019). 16 SWEET FACTS ABOUT PEEPS. RETRIEVED 7 FEBRUARY 2021, FROM HTTPS://WWW.MENTALFLOSS.COM/ARTICLE/56283/20-DELICIOUS-FACTS-ABOUT-PEEPS 7. MCCLUSKEY, M., 2017. CHAMPION DOWNS 255 PEEPS IN 5 MINUTES FOR SOME REASON. [ONLINE] TIME. FROM HTTPS://TIME.COM/4734638/PEEPS-EATING-CHAMPION-WORLD-RECORD/ 8. HORN, L., 2013. 16 PEEP CREATIONS THAT PUT YOUR EASTER BASKET TO SHAME. [ONLINE] GIZMODO. FROM HTTPS://GIZMODO.COM/16-PEEP-CREATIONS-THAT-PUT-YOUR-EASTER-BASKET-TO-SHAME-5992770 9. FILLOON, W., 2017. PEEPS PIZZA IS AN EASTER FOOD TRADITION GONE HORRIBLY WRONG. [ONLINE] EATER. FROM HTTPS://WWW.EATER.COM/2017/4/13/15271824/PEEPZA-PEEPS-PIZZA 10. ROMBERG, R., 2015. 25 CRAZY USES FOR EASTER PEEPS. [ONLINE] BARGAIN BABE. FROM HTTPS://BARGAINBABE.COM/25-CRAZY-USES-EASTER-PEEPS/ 11. WALSH, M., 2019. PEEPS ANNOUNCES A WHOLE BUNCH OF CRAZY NEW FLAVORS - NERDIST. [ONLINE] NERDIST. FROM HTTPS://NERDIST.COM/ARTICLE/PEEPS-NEW-CRAZY-FLAVORS/

Hmm.. Swipe left Swipe right ooh this one's cute!

’

Valentine s Chocolate: How it Began BY JACQUELINE CHANG

With Valentine’s Day just around the corner, many are already

In the Victorian era, the economic status was perfect for Richard

planning a sweet surprise for their loved ones. Whether it be a

Cadbury (son of John Cadbury, founder of Cadbury) to take action

simple box of chocolates or something as extravagant as a

[1]. During that time, Richard Cadbury developed ‘eating

chocolate fountain, the confection that comes to mind during the

chocolates’ and sold them in heart-shaped boxes during

holiday will always be chocolate. But why is that? The reason for

Valentine’s Day for couples and loved ones to exchange [1].

this chocolatey tradition is far more profound than you may have guessed!

Reason 2: Food for Gods Chocolate is prepared using cocoa beans made from the cacao

Reason 1: Humble Beginnings

tree’s dry fermented seeds [2]. The cacao tree is known as the

Valentine’s Day wasn’t always the romantic day for couples to

Theobroma cacao, which translates to ‘food for Gods’ in Greek [2].

spend time together, but rather it used to be a day for feasts in

Though it might seem strange as chocolate’s most significant

the Catholic church [1]. The purpose of these feasts was to

consumers are humans, it was not always like this. In the ancient

commemorate the lives of previous martyrs who were named

Maya civilization, cacao was considered sacred and extremely

Valentine [1]. It wasn’t until the Victorian era where chocolate was

valuable; it was even a form of currency [2]. The Aztecs would use

much more accessible to the standard class, that it became a

the cacao beans to exchange for other foods and drinks [2]. As

tradition [1].

cacao beans are ‘food for Gods’, it is considered a genuinely lavish gift for your loved ones.

Food Fact American consumers purchase 26 million kilograms of chocolate every year, and spent a total of $21.8 billion on Valentine’s Day in general.

Reason 3: The Psychological Effects of Chocolate Consuming chocolate makes us enter a happy place. Chocolate is exceptionally rich in carbohydrates, which increases serotonin levels, giving us that sound and positive feeling [3]. Therefore, when this sweet treat is a gift, it has quite an emotional effect on the receiver. Giving someone chocolate is a sign of love and a way to express joy, apologies, and rekindle friendship [2]. At the end of the day, chocolate just brings happiness to both the giver and the receiver, making it the perfect token during a holiday to commemorate loved ones.

Bibliography You can never go wrong with chocolate!

1. STEGMAN, G. (2020 FEBRUARY, 13). WHY DO WE GIVE CHOCOLATE ON VALENTINE'S DAY? CHOWHOUND.HTTPS://WWW.CHOWHOUND.COM/FOOD-NEWS/217220/WHY-DOWE-GIVE-CHOCOLATE-ON-VALENTINES-DAY/ 2. VISHNEFSKE, J. (2017, FEBRUARY 15). WHY CHOCOLATE ON VALENTINE’S DAY? SANTA BARBARA CHOCOLATE. HTTPS://WWW.SANTABARBARACHOCOLATE.COM/BLOG/WHYCHOCOLATE-ONVALENTINESDAY/#:~:TEXT=CHOCOLATE%20IS%20CONSIDERED%20APHRODISIAC%20FO OD,AMBER%20TO%20STIMULATE%20THEIR%20LOVE 3. RUSSELL, M. (N.D). THE EFFECTS OF CHOCOLATE ON THE EMOTIONS. FOOD EDITORIAL. HTTPS://WWW.STREETDIRECTORY.COM/FOOD_EDITORIALS/SNACKS/CHOCOLATES/THE _EFFECTS_OF_CHOCOLATE_ON_THE_EMOTIONS.HTM

How did CAFE

A 2020-2021 IN NUTSHELL

do?

From September 2020 to April 2021, CAFE has worked hard hosting events and running the mentorship program, by partnering with organizations, professionals, and clubs. Take a look below to see how well CAFE did this year!

EVENT TOTAL MEMBERS

EXECUTIVE TEAM

PARTICIPANTS

MAGAZINE TEAM

NEWSLETTER SUBSCRIBERS

142

167

IGN LOGO DES COMPETITI

Total values of prizes

given away:

$1365

Number of participants: 25 ADGET KITCHEN G COMPETITI

ORTEDFO ON WITH S

Number of participants: 21

First place: Katherine Zhu Prize: $100 Second place: Grace Wu Prize: $50

Judges: Jamie Spafford, Ben Ebbrell

STRY PEY + INDU MIXER

with SORTEDclub

Number of participants: 26

2nd place: Jack Overy, Jacob Kennedy Dclub Prize: 1-year membership with SORTE

Speakers: Mariel Albarico, Praneet Bagga, Twinkle Choubey, Patrick Polvorosa, Jonathan Almeida, Rohit Zachariah & Walter Kraus

with 8 Participants: 3-month membership SORTEDclub

Raffle Prize: $30 Recipients: Jilai Zhang & Christina Zhang

BREWERY

PANEL INDUSTRY

Number of participants: 17

Shazad & Alicia-Hill Turner

VEGANISM DEBATE

Number of participants: 6

1st place: Naomi Trick, Laura Orsini & Esmée Schimmelpenninck Prize: $100

RESEARCH

Raffle Prize: $25 Recipient: Leah McLeod

PANEL

Number of participants: 17 Speakers: Levente Diosady, Donald Mercer, Vanessa Andres, Kiki Chan, Willa Wei & Diana Teichman

NIGHT

Number of participants: 13 1st place: Shukria, Ankita, Gaurav & Chomon Prize: $40 donation to Nisa Homes

DESIGN EXPO

Number of participants: 11

JEOPARDY

DISM DIET

ANTL

ING

CULT

URE

rticipants: 18 Number of pa A Rose Judges: Natalie 0x3 Raffle Prize: $2 zema xandra Stone, Aa Recipients: Ale ias Ar z Pa Chaundry &

Mentors: Twinkle Choubey, Jonathan Almeida, Praneet Bagga, Queen Soga, James Yin, Diana Teichman, Ayesha

s Judges: Jennifer Farmer, David Jenkin

Lovera Speakers: Anabel Fernandez, Richard Michael McDonald

MIXER

Number of participants: 13

Prize Winners: , Olevia 1st place: Alyssa Nodello, Emily Dawe Pal & Mariel Stanco ership Prize: 1 cookbook each, 1-year memb

AMSTERDA

MENTORSH

Judges: Christopher Yip, Levente Diosady & Amy Bilton 1st place: Mitchell Souiliere-Lamb, Andrija Stepanoivic & Sam Swadron Prize: $150, 1 research position each

CAFE'S COLLABORATORS

Nestlé Thank you to all of the professionals who made our initiatives possible!

Engineering Society's Affiliate Club of the Year

Pepsi

Confectioneries Crossword The answers to the Confectionaries Crossword are found within this magazine, Find the answers within the articles and fill in the blanks with the correct answer! 1

2 3

The process that creates a smooth & shiny appearance. The ................. protein regulates dead skin cells and the elasticity of skin cells. Gelatin is derived from pig skin & ................. bones.

4 7 8

What is the acronym of our collaborator for our Dismantling Diet Culture event?

What is the second step in tempering chocolate?

A famous chocolaty treat completing a certain Victorian Era gentleman's last name

Which of Shakespeare's 1596 plays did he reference the medicinal use of rock candy?

What was the sole use of sugar in the West in the mid-18th century? The more sugar you eat, the more .............. is produced.

How many amino acids are derived to produce the glue keeping all our yummy treats together?

CAN YOU FIND THE 11 HIDDEN CHARACTERS? To know which Characters are hidden check page 13 BONUS POINT FOR OUR NEW POPSICLE FRIEND

Hear what our authors have What did you enjoy most about The Engineer's Bite?

to say...

Andrew Wuebbolt (MSE 2T1 + PEY)

"I loved how unique of an experience it offered. I never thought I’d be researching and writing articles for food science, yet here I am!"

Michael Jing (Chem 2T3)

"Working with The Engineer's Bite was an unique experience. I learned a lot about food engineering both academically and professionally."

Mary Ishaq (3rd Year History)

"Working with The Engineer's Bite was a wonderful experience, it allowed me to meet different people from various different disciplines and allowed us to work together and create something nice that gives back to students! I really enjoyed my time here!!"

Jacqueline Chang (CIV 2T3)

"I really enjoyed the flexibility with what I could write. Even though there were designated themes, there were still so many options. I especially loved seeing the magazine, I have the graphic designers to thank for that!"

Nafilah Khan (Chem 2T3)

"I really enjoyed the tight-knit community of The Engineer's Bite magazine team. I also enjoyed the amount of freedom that I had with my articles - every article I've written for The Engineer's Bite is how I envisioned it - the team was very supportive and gave amazing creative advice emphasizing this tightknit community within CAFE."

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"Being a part of The Engineer’s Bite team was a memorable experience. I discovered the value of working as a team to create something new. The whole team went above and beyond to bring these magazines to our incredible readers."

Thank you On behalf of CAFE, thank you for taking the time to check out The Engineer's Bite! This project has been a labour of love, and we could not be more proud to present you with the second edition of our magazine! Special thanks to CAFE's incredibly dedicated magazine team, who put together The Engineer's Bite in a matter of months. Your hard work and passion all semester is truly appreciated.

Want to keep up with CAFE? Check us out at @uoftcafe on Instagram or https://uoftcafe.skule.ca/ Protiti Das EDITOR IN CHIEF

@UOFTCAFE