Chocolate Chat- The Power of Fermentation: Yogurt to Chocolate and Beyond

Dr. Gene Ahlborn is an Associate Professor in the Department of Nutrition, Dietetics, and Food Science at Brigham Young University. He earned both his Bachelor of Science in Nutritional Science and Master of Science in Food Science from BYU. He then completed a Ph.D. in Food Science at North Carolina State University, followed by a cooperative postdoctoral fellowship in Molecular Toxicology at the U.S. Environmental Protection Agency (EPA). Before joining academia, Dr. Ahlborn worked in the food industry for over 12 years. His current research focuses on food safety and sustainability, with specific interests in food fermentation and the development of gluten-free food products.

Host or Publisher BYU Honors Program