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) for sustainable protein production and functional ingredient development. Design and implement experiments to optimize fermentation processes for the generation of protein-rich chickpea ingredients. Screen
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student will be mainly involved in developing the activities to achieve specific objectives of the project: To develop and optimize respiratory organoids derived from relevant host/reservoir animal species
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foods. Develop food prototypes of dry-cured meat and their plant-based analogues with optimized texture and sensory properties. Perform advanced statistical analysis, mathematical modeling, and interpret
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