FROM TREE TO BAR

The University of Nottingham invites you to the Royal Society Summer Science Exhibition on July 2022 on a journey through chocolate
Image of farming harvesting the cocoa beans inside the pods. This image is the background image for the section "Background".

Background

Chocolate is made from cacao beans that have been fermented, dried and roasted to give them their taste, aroma and flavour. Fermentation is the critical step to producing unique, delicious chocolate. If the fermentation goes awry, the farmer cannot sell their crop. We study the fermentation process to help the farmer avoid losses from a failed or bad fermentation. This helps secure their income and ensures the ancient tradition of cocoa farming continues.

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Our research

We use the most recent technologies in sequencing, called Nanopore sequencing, to investigate which microbes are important during the fermentation, where they come from and how they relate to specific flavours in the chocolate. With the aid of local farmers, we are understanding what a good and bad fermentation looks like and how we can influence it.

Learn more
Image
Image showing a cocoa pod with a Nanopore sequencer. The image is dark and it contains the text "Meet the team". Click to see the team members.
Image of cocoa beans at the beginning of fermentation. In front, the text "Partners". Click to see our partners.
Image of two cocoa pods in a tree. Text "Play game". Click to play our game: you can check your knowledge in chocolate making.
Selected for the Royal Society Summer Science Exhibition 2022
Logo Cocoa Research Centre
Logo Luisa's Vegan Chocolates
Logo Casa Luker

DO YOU LIKE CHOCOLATE?

ARE YOU INTERESTED IN
SCIENCE?

DO YOU WANT TO HAVE A FUN DAY OUT?

Come to the Royal Society Summer Science Exhibition between the 6th and the 10th of July and experience our hands-on activities around the science of chocolate.
© 2022 The Future Food Beacon at The University of Nottingham · Designed by Sebastian Garcia Daga