Carbohydrate Kinetics During Cocoa Bean Fermentation

Collaboration in determining carbohydrate kinetics in the fermentation process.

Alongside my main research, I collaborated with experimentalists in the group as a statistical consultant. One such collaboration led to a co-authored publication on changes in low-molecular-weight carbohydrates during cocoa fermentation, for which I applied Generalized Linear Mixed Models (GLMM) to characterize the differing degradation kinetics of these compounds.

Read the full paper: Food Research International (2020).