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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06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19

As we enter a re-opening phase in the wake of COVID-19, we also enter a new...

04/09/2020
Webinar: Symrise North America’s Top Flavor Trends for 2020 and Beyond

Trends may be the single most important driver in the food and beverage industry...