Adriana Reis

Biologist, Msc in Genetics and Molecular Biology, and Doctor in Microorganisms’ Biotechnology, Adriana has deep knowledge and expertise of post-harvest technology, physicochemical sensorial analysis of cocoa and chocolate, and production of artisanal chocolate. She works with research, extension and innovation projects in those areas.

Currently, she is the Quality Manager of the Cocoa Innovation Center (CIC) in Ilhéus, Bahia, Brazil, where she works supporting groups of cocoa growers to improve the quality of the final product and to access specialty markets.