Jennifer Quao’s research is focused on the postharvest management of cocoa, especially flavor enhancement. She is investigating pod storage as a way to precondition cocoa beans to effect changes in their biochemical composition during fermentation. “Cocoa is Ghana’s main export, and is really the backbone of the country’s economy,” she says. “Understanding these factors will improve the flavor of dried fermented beans produced by smallholder farmers in Ghana.” Quao realized early on that she wanted to pursue a career in science. She is one of three daughters of an accountant, who gave his girls the chance to explore any career option they wanted. Now, she is excited to be a master’s student at the University of Ghana. She first planned to become a doctor, gaining admission to university as a biological science student. But she soon realized her interests had changed and decided upon nutrition and food science.