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based food matrices. The project is part of the research project “PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods”, which is financed by the Novo
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freedom to shape the focus of their work and the research questions they are interested in. The project will use methods from human-computer interaction, including implementing and empirically evaluating XR
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information presently only accessible on site in natural history collections available to everyone around the world: for researchers, educators, conservation programmes, nature management, businesses
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