Cacao -fingerprints- for better chocolate

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Julie Lestang’s research focuses on cocoa beans. (Photograph: ETH Zurich /
Julie Lestang’s research focuses on cocoa beans. (Photograph: ETH Zurich / Michel Büchel)

Using a new analytical method, ETH Zurich doctoral candidate Julie Lestang aims to determine the chemical profile of cacao beans reliably and quickly.

This forms the basis for controlled fermentation - and high-quality chocolate.

Samuel Schläfli