Ing. Alexis Zambrano

Alexis Zambrano is a chemist with a master's degree in soil science and a doctorate in microbial biotechnology.

Dr. Zambrano is currently a professor at the University of Los Andes. He has worked on various research projects on cacao, published in Venezuelan and international scientific journals.

He has attended countless national and international conferences on the sensory profiles of cacao and cacao liquor. He has also received a research award from the Venezuelan Ministry of Science, Technology, and Innovation.

At Intercacao, Dr. Zambrano has trained our flavor panel on cacao liquor and flavor wheel analysis.