COMETA — Cocoa Metabolomics
COMETA (COcoa METAbolomics) was a six-year interdisciplinary research initiative between Jacobs University Bremen and Barry Callebaut, aimed at mapping the roughly 20,000 molecules that give cocoa its taste, aroma, and flavor — from raw bean to finished chocolate. I joined the project in 2016 as a PhD student, contributing to two areas of the research below. Learn more about COMETA.
Bayesian Kinetic Modeling of Fermentation
My core PhD research: developing kinetic models of cocoa bean fermentation using Bayesian methods coded in Stan to fit systems of ordinary differential equations to fermentation trial data.
Presented at StanCon 2019, Cambridge — view notebook.
Stan Bayesian Modeling ODE Systems R
Carbohydrate Kinetics — Statistical Consulting
Collaborated with experimentalists as statistical consultant, resulting in a co-authored publication on low-molecular-weight carbohydrate changes during fermentation, using Generalized Linear Mixed Models (GLMM).
Published in Food Research International (2020).
GLMM R Statistical Consulting