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.Read whole article via www.ediblebrooklyn.com
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