Edwina Romanens
ETH Zurich, Switzerland
Biography
Edwina Romanens completed her Master of Science ETH in Food Science in 2009. While working on her Master’s thesis at the Vrije Universiteit Brussel in the Research Group of Industrial Microbiology and Food Biotechnology, she studied the microbiology of Ecuadorian cocoa bean fermentation. After having worked for 4 years in the food industry as a technical sales assistant and project manager, she started her PhD at ETH Zurich with a focus on cocoa bean fermentation in Honduras.
Abstract
Abstract : A lab-scale model system for cocoa bean fermentation