The Royal Society | Summer Science 2022: From tree to bar: a journey through chocolate @royalsociety | Uploaded 2 years ago | Updated 15 hours ago
Researchers are identifying how microbes influence the way chocolate tastes. Join them in this journey to discover how the cacao beans are fermented, dried and roasted into a chocolate bar.
Find out more: tree2bar.co.uk
royalsociety.org/science-events-and-lectures/summer-science-exhibition
The Royal Society is a Fellowship of many of the world's most eminent scientists and is the oldest scientific academy in continuous existence.
▶royalsociety.org
🔔Subscribe to our channel for exciting science videos and live events, many hosted by Brian Cox, our Professor for Public Engagement: bit.ly/3fQIFXB
We’re also on Twitter ▶ twitter.com/royalsociety
Facebook ▶ facebook.com/theroyalsociety
Instagram ▶ instagram.com/theroyalsociety
And LinkedIn ▶ linkedin.com/company/the-royal-society
Researchers are identifying how microbes influence the way chocolate tastes. Join them in this journey to discover how the cacao beans are fermented, dried and roasted into a chocolate bar.
Find out more: tree2bar.co.uk
royalsociety.org/science-events-and-lectures/summer-science-exhibition
The Royal Society is a Fellowship of many of the world's most eminent scientists and is the oldest scientific academy in continuous existence.
▶royalsociety.org
🔔Subscribe to our channel for exciting science videos and live events, many hosted by Brian Cox, our Professor for Public Engagement: bit.ly/3fQIFXB
We’re also on Twitter ▶ twitter.com/royalsociety
Facebook ▶ facebook.com/theroyalsociety
Instagram ▶ instagram.com/theroyalsociety
And LinkedIn ▶ linkedin.com/company/the-royal-society