Green Chocolate? - Investigating the Sustainable Development of Chocolate Manufacturing in a Laboratory-Based Undergraduate Engineering CourseAn undergraduate, interdisciplinary engineering project was designed to introduce students toconcepts of food engineering; specifically, chocolate manufacturing, and how this area canbenefit from studies in sustainability, sustainable development, and social awareness. Theintended outcome of the semester-long project was to provide students with the necessary toolsto solve engineering problems holistically, including the socioeconomic and environmentalimpacts of their manufacturing solutions, processes, and products. Ninety interdisciplinaryfreshman engineering students were introduced to the manufacturing methods of chocolateproduction through experiments that investigated variability, mass balances, and energybalances. The cost of raw goods and energy, along with the social implications of chocolatemanufacturing, were also discussed and analyzed. The final deliverable of the project was achocolate truffle product with emphasis being placed on energy requirements, ingredient prices,health benefits, and the social impact of the cocoa beans used in the manufacturing process.Students then presented their chocolate truffles as if they were pitching their product to achocolate manufacturing plant management team. In this case, the management panel consistedof professors teaching the course who inquired about the product and its relevance to the fieldslisted above. To assess learning and social awareness, pre- and post-tests were administered.Preliminary results indicate that the course was effective in enhancing knowledge and awarenessof the social and environmental implications of chocolate manufacturing. A complete analysisand description will be presented in the final paper.