2018-2019 Grant Recipient<\/h3><\/span><\/div><\/div><\/div><\/div><\/div><\/div>![\"\"](\"http:\/\/162.215.209.106\/~pmca2\/wp-content\/uploads\/2018\/08\/AMcClureStudent-2-200x300.jpg\")
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Alan McClure<\/span><\/p>\n<\/div><\/div><\/div><\/div>PMCA has announced Alan McClure, University of Missouri<\/em> as the 2018-2019 grant recipient. Alan’s research is titled Bitterness Minimization through Roasting Optimization of Cacao<\/em>. Alan and his advisor Dr. Ingolf Gr\u00fcn, University of Missouri<\/em> recently visited with two Pennsylvania manufacturing companies to get a closer look at the manufacture of chocolate during the beginning stages of research.<\/p>\nAlan provided an update on his research during the PMCA 73rd Annual Production Conference via the video below.<\/p>\n
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Alan McClure<\/span><\/p>\n<\/div> PMCA has announced Alan McClure, University of Missouri<\/em> as the 2018-2019 grant recipient. Alan’s research is titled Bitterness Minimization through Roasting Optimization of Cacao<\/em>. Alan and his advisor Dr. Ingolf Gr\u00fcn, University of Missouri<\/em> recently visited with two Pennsylvania manufacturing companies to get a closer look at the manufacture of chocolate during the beginning stages of research.<\/p>\n Alan provided an update on his research during the PMCA 73rd Annual Production Conference via the video below.<\/p>\n<\/div><\/div><\/div>