Bioinformatics unveils cheese flavour

Bioinformatics unveils cheese flavour

UBC member Chrats Melkonian recently made headlines with his Nature paper about cheese flavour formation. Using bioinformatics, Chrats demonstrated that cheddar cheese’s distinct flavour comes down to interactions between different bacteria. cheese-makers could utilise this knowledge to create a specific taste.

Postdoctoral Researcher, Inspired by Microbial Ecology and Evolution | Utrecht University and Wageningen University & Research

Chrats Melkonian

Read more at New Scientist, Forbes or on the website of Utrecht University. 

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