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Professor Dwight Seferos
What is the Maillard reaction and how does it change the way we taste meat?
Professor Patrick Gunning
Graduate student Hyung Yoon with Professor Mark Lautens of chemistry
Ruby Sullan
Darren Anderson and Andre Arsenault
Calvin Cheng
Professor Cynthia Goh
Leo Mui and Scott McAuley
Profesor Patrick Gunning

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