About the research
Real almonds are expensive. That's why products such as marzipan are sometimes made with synthetic almond flavour. For this, two elements are important: a reactor in which to make these synthetic almond molecules and a catalyst to speed up the chemical reaction. Chemical engineer & marzipan lover Clement Jacquot (VITO - UC London) tells you more about his clever idea to produce more of this synthetic almond flavour, in a much faster way!
New materials
Contact Clement
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