Caitlin Clark

PhD Candidate
Colorado State University, Institute of Food Technologists

Caitlin is a PhD Chocolate researcher at Colorado State University. She focuses on chocolate but is also involved with teaching or researching beer, cheese, and other fermented foods.

Her Masters research investigated how to manipulate chocolate flavor during the melanging step, while her PhD work focuses on the breakdown of chocolate proteins during cacao fermentation conditions. In addition to her research, Caitlin participates in science outreach and communication with her university’s Extension program and works part time at a bean-to-bar chocolate maker in hometown of Fort Collins, Colorado.

Before studying chocolate, she earned an undergraduate degree in Linguistics and worked in Madrid, Spain for several years, where she gained an appreciation for fermented and hand-crafted foods that inspired her to go back to school for Food Science.

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