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capture how patients actually eat in their daily lives. Recent advances in artificial intelligence (AI) and wearable sensing technologies create new opportunities for objective, continuous, and ecologically
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, artificial intelligence, food technology and sustainability from KU Leuven, ILVO and Artevelde University College of Applied Sciences. The PhD candidate will be responsible for:•Designing and developing
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microbial ingredients.•Use of processing and formulation to impact nutritional functionality•Evaluation of in vitro macronutrient digestion kinetics•Study of interaction effects in complex food systems
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