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On behalf of my student team enrolled in an introductory food science course at UBC, we would like to use our newly acquired food science knowledge to enhance this article on Puffcorn. In particular, we are interested in exploring and contributing to the manufacturing process, preservation, packaging, as well as the physical, chemical, and sensory properties. We will continue to post our outlines and drafts on this sandbox . We value all comments and feedback, and look forward to contributing to Wikipedia via this course assignment.
