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About the Foundation

Christoph Hartmann

Scientist

Christoph Hartmann started his professional career as a mechanical engineer in the automotive industry in 1997. He joined the Nestlé Research Center in Lausanne in 2006, where he investigated the mechanisms of in-mouth food breakdown. Today he is a group manager at Nestlé R&D China and heads the Nestlé Food Safety Institute in Beijing.

1 articles
©Giorgio Pesce Atelier Poisson_ALM_EMA_F302a_TITRE.png
27.04.2014 Christoph Hartmann
It’s a scientific fact: a chocolate bar needs to have just the right shape for the flavour to be optimally released.
5 min. Be the first to leave a comment
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