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Fabiola is a Colombian fulltime Guest PhD student since Agust 2018. She is currently working with cocoa roasting process, melanoidins formation and its physicochemical properties under the supervision of Prof. Dr. Vincenzo Fogliano and Dr. Burce Atac Mogol. This is not the first time that this marvellous product is on her hands, before the PhD she worked for a chocolate company in her home country as a product developer for 6 years.
Regarding her academic background, she studied a Bachelor in Food Chemistry and a Master in Food Science and Technology, both in Colombia. Since earlier stages, she found research as a way of life that can connect knowledge with human needs.