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, perhaps, in your box of Valentine’s Day chocolates.
Caitlin 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.
