CSU has a laboratory devoted to the study of chocolate. Here’s why it’s so irresistible, according to science
In The NOCO · KUNC
Audio is streamed directly from the publisher (media.transistor.fm) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Researcher Caitlin Clark has a job a lot of people would envy. Clark is a food scientist who oversees a laboratory devoted entirely to the study of chocolate – how it’s made, what makes it taste so good, and how to make new and better varieties of it.
She and her team, based at the Colorado State University Food Innovation Center in Denver, work to dream up new confections that hopefully will end up on grocery store shelves or, maybe, in your box of Valentine’s Day chocolates.
Clark talked with Erin O’Toole last year about her work in the laboratory, and how her expertise in fermentation helped pave the way for her to become a chocolate researcher. We’re listening back to that conversation today.
* * * * *
Sign up for the In The NoCo newsletter: Visit KUNC.org
Questions? Feedback? Story ideas? Email us: [email protected]
Like what you're hearing? Help more people discover In The NoCo by rating the show on your favorite podcast app. Thanks!
Host and Producer: Erin O'Toole
Executive Producer: Brad Turner
Theme music by Robbie Reverb
Additional music by Blue Dot Sessions
In The NoCo is a production of KUNC News and Community Radio for Northern Colorado.