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The Science Behind Candy

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Published on Sep 4, 2013

If you think you like candy or ice cream just because they're sweet, you're missing the science behind the treats. Rutgers food science professors Richard Ludescher and Beverly Tepper say we're drawn to more than just the sweet taste. Flavor and especially texture influence our likes and dislikes as well. We also checked in with Rutgers alums and owners of Thomas Sweet Ice Cream and Chocolate, Michael and Jennifer Schnur, to talk about the role science plays in their business.

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