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

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

05/16/2017
New York's Star Chefs Dish on Innovation and Inspiration

Innovation & Inspiration: Symrise’s 2017 New York Rising Stars Roundtable...

04/11/2017
Symrise Debuts Global Hot Sauce Inspired Seasonings at Snaxpo 2017

Another SNAXPO, SNAC International's annual trade show, is officially in the...