As the Head of Food Sciences at the University of Nottingham, Prof. Christine Dodd regularly pares back what we eat to a molecular level, for instance, her latest research has helped to pinpoint the yeast that enhances the smell of certain cheeses.
As the Head of Food Sciences at the University of Nottingham, Prof. Christine Dodd regularly pares back what we eat to a molecular level, for instance, her latest research has helped to pinpoint the yeast that enhances the smell of certain cheeses.