A new exhibition at Colorado State University highlights 100 years of women’s work.
- Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Après plusieurs tests, les chercheurs ont résolu de nombreux mystères concernant la fermentation du cacao et les micro-organismes qui donnent si bon goût au chocolat.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
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