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About the Foundation

Julie Hudry


Julie Hudry holds a PhD in neurosciences from Claude Bernard University in Lyon (France) and completed a post-doctoral degree at McGill University in the Montréal Neurological Institute (Canada). She joined the Nestlé Research Center in 2004.

1 articles
©Giorgio Pesce Atelier Poisson_pleasure-bomb-choclate.png
29.01.2014 Julie Hudry
Cocoa beans have been consumed for over 3,000 years. Chocolate production today is a complex process, as is the pleasurable experience of eating it.
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alimentarium magazine
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