News
Cooking up the Future
Published: 16 December 2015
Maple syrup that’s good for you? A frozen dessert that you can store at room temperature? A falafel-type mix made with insects? Salwa Karboune and her students are dreaming up tomorrow’s foods today.
Maple syrup has long been the sticky, sweet cornerstone to many a delightful breakfast, but it’s never been mistaken for health food. If McGill food scientist Salwa Karboune has her way, that might well change.Ìý Imagine pouring syrup onto your plate and, instead of worrying about excess calories, taking comfort in the fact that the syrup was about to do your body a whole lot of good.
Ìý