What is in my coffee on a molecular level? Why do I like certain coffees and not others? These are questions related to the scientific field of sensory science. Join us as we discuss what is in our cup and how it impacts our senses with guests and scientists Mackenzie Batali and Andrew Cotter of UC Davis.
References
- Mackenzie Batali | Postdoctoral Researcher at University of California, Davis company
- LinkedIn: Connect
- Andrew Cotter | Senior Research Associate at Impossible Foods
- LinkedIn: Connect
- The University of California, Davis
- Coffee Center — coffeecenter.ucdavis.edu
Sponsors
- Snow — trysnow.com
Reach The Coffee Podcast Team
Instagram: @thecoffeepodcast