Sandra Milena Llano Gil

University of Montpellier
France

Abstract Title:

Impact of Fermentation Time and Climate on the Sensorial Profile, Volatilome and metabolome of Cocoa

Biography:

Sandra Llano is a chemist with a Master's degree in Food Innovation and Nutrition, currently pursuing a PhD at the University of Montpellier. She has over 8 years of experience in advanced analytical techniques, including HPLC/DAD, HPLC/MS/MS, UHPLC/CAD, and GC/MS/MS, as well as GC/FID, for qualitative and quantitative analysis of analytes in food matrices. This experience has led to the publication of 9 scientific articles in reputed journals