Flavor & sensory science
Characterizing the flavor, taste and mouthfeel of cocoa liquor from different Theobroma cacao cultivars, using trained sensory panels alongside chemistry.
Food scientist · Cacao & chocolate · Food Expert
Allison Brown is a passionate people‑focused food scientist.
Over 12 years researching cacao, cocoa and chocolate, from soil to chocolate bar, through physical, chemical and sensory analysis, and through the people who grow, make and eat it.
12+years researching cacao
7publications
25+talks, lectures & workshops
$150K+in grants & fellowships
Research
What I work on
Cacao supply chains & development
Sensory evaluation as an international development tool, from an in-country sensory panel for Honduran cocoa to work with cacao farmers in Trinidad and Tobago.
Consumer perception
How premium chocolate consumers see craft chocolate, and which product attributes they value, explored through focus groups and projective mapping.
Speaking, collaboration & research
Allison talks about cacao, chocolate and sensory science with universities, industry and the public. Open to: speaking engagements, research collaborations, media. Allison to confirm current availability.