Food Science Research

Writing Portfolio

Peer-Reviewed Publications

Effects of time and temperature during melanging on the volatile profile of dark chocolate

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Editor-Reviewed Papers

Gold-Papers-Fall-2020-Issue-No.1.pdf

Chocolate's secret ingredient is the fermenting microbes that make it taste so goodSauerkraut, sourdough, beer...and chocolate? They're all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.

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Other Media

Mushroom Revival Podcast Interview

Mushroom ChocolateLove chocolate? You have fungi to thank for that! On today's show we are walking you through the complex journey between the cocoa bean and a chocolate bar. The unmatchable decadence is achieved by unique fermentation methods and microbes. Yeast, filamentous fungi, and bacteria are all at play and today we have a choc

Author at Food Science website Robust Kitchen

Caitlin Clark, Author at Robust Kitchen

Academic Minute Radio Interview

Caitlin Clark, Colorado State University – Chocolate Flavor Through Fermentation - The Academic MinuteOn this Student Spotlight: Fermentation isn’t just for alcohol. Caitlin Clark, Instructor and Ph.D student in the department of food science and human nutrition at Colorado State University, discusses another dietary favorite that makes use of this process. Caitlin is a Ph.D student and chocolate researcher at Colorado State University. Her research in the Food […]

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