The synthetic biologist and self-proclaimed "serial entrepreneur," with top scientific accolades from Harvard and French universities, is about to get his geek on. This is a conversation about the science (and arguably art) of harnessing flavor compounds in coffee beans. Camille is co-founder and CEO ofAfineuralongside fellow cultured countrywoman and acclaimedAgroParisTechscientist Sophie Deterre.

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10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...