Allison Brown is a passionate people-focused food scientist.
Allison is a food scientist with over 12 years of experience researching cacao, cocoa, and chocolate from a flavor, functionality, and sustainability perspective. Her international research has spanned from soil to chocolate bar, using physical, chemical, and sensory analysis techniques. Additionally, she is a qualitative researcher, and the results of her research have given insight to stakeholder perception of cocoa and chocolate attributes and quality, as well as the use of sensory evaluation as an international development tool.
