Caitlin Clark

Caitlin is a Colorado native who attended CU Boulder for an undergraduate degree in Linguistics and Classical Languages. After college she was hired by a government-contracted company in Madrid, Spain, where she lived and worked happily until one day at a Christmas market, the local university was advertising their food science program. Upon the revelation that food was something you could study scientifically, she moved back home to Colorado where CSU had recently inaugurated a food science program with an emphasis on fermented foods. There, she earned her Masters studying post-harvest processing techniques in small batch chocolate and a PhD studying sourdough microbiomes. Fermented foods, and chocolate specifically, remain her most significant interests. She lives with her partner in Denver and her hobbies are reading, watercolors, and being deeply unskilled at frisbee golf.