Food Technology Magazine | Research
What Makes the Perfect Cookie?
A look at research by the University of Guelph’s Maria Corradini that uses mathematical modeling to improve the cookie baking process.
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Maria Corradini loves cookies. And as someone who’s being applying mathematical modeling to food for many years, she found that cookies presented an interesting challenge.
“The baking process is quite complex,” says Corradini, an associate professor in the University of Guelph’s Department of Food Science and Arrell chair in food quality at the Arrell Food Institute.
The cookie-loving food scientist wanted to better understand the baking process in order to increase food sa…
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