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Researchers optimize cocoa fermentation process

The Barry Callebaut Group, VIB (Flanders Institute for Biotechnology) and KU Leuven (University of Leuven), with the support of IWT (Agency for Innovation by Science and Technology-Flanders), managed to improve the process ...

dateAug 14, 2015 in Biotechnology
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The evolution of beer

From Austrian monks to American craft brewers, beer geeks are everywhere. But making a good beer not only depends on the best ingredients, but also the best yeast.

dateAug 11, 2015 in Biotechnology
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