Alexis Zambrano is a chemist, he holds a master’s degree in soil science and a Ph.D. in microorganism biotechnology.

Dr. Zambrano is currently a professor in Los Andes University. He has worked on different cacao research papers published in Venezuelan and international scientific journals and magazines.

He has attended countless national and international conferences about cacao and cocoa liquor sensorial profiles. Besides, he has been awarded as researcher by the Venezuelan Science, Technology and Innovation Ministry.

At Intercacao, Dr. Zambrano has trained our world of flavors panel, regarding body analysis in cocoa liquor and flavor wheel.