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Saturday, November 11 • 12:00pm - 1:00pm
From Bliss to Newborn Neurons: The structure of chocolate and its magical impact on the brain

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Our natural environments hold the key to a thriving brain. The chemical structure of chocolate locks into our brain’s receptors to elicit feelings of comfort, bliss, and even to stimulate growth of new neurons in an area of our brain essential to learning and memory. How is chocolate developed to stimulate our senses and feed our brains? From the origins of the magical beans to the fundamentals of flavor release to natural encounters with the brain, you will embark on a dance through the science of chocolate. 

avatar for Dr. Andrea A. Chiba

Dr. Andrea A. Chiba

Professor, Neuroscience Program, UC San Diego’s Department of Cognitive Science
Andrea A. Chiba is a Professor in the Department of Cognitive Science and in the Program of Neuroscience at the University of California, San Diego. The Chiba Laboratory is focused on gaining an understanding of the neural systems and principles underlying aspects of learning, memory... Read More →
avatar for Thalia Hohenthal

Thalia Hohenthal

Senior Scientist, Research and Development, Guittard Chocolate Company
Thalia Hohenthal is the Senior Scientist of Research and Development for Guittard Chocolate Company and a graduate of University of California, Davis in Food Biochemistry. Thalia has dedicated 38 years to the science of chocolate. She directs new product design, commercialization... Read More →

Saturday November 11, 2017 12:00pm - 1:00pm PST
Smith Cove Cruise Terminal Pier 91 Seattle 2001 W. Garfield Street, Seattle WA 98119