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Christina J. Birke Rune is a PhD student at the University of Southern Denmark focusing on sensory analysis of novel foods and consumer acceptance of alternative food sources. She actively collaborates on projects involving advanced microscopy techniques and the preservation of healthiness in minimally processed fruits and vegetables. Her research interests involve the sensory composition and thresholds of brewed coffee, contributing valuable insights into consumer perceptions and preferences. Christina has participated in various conferences and presentations, sharing her findings on plant-based knowledge and sensory analyses. She is also engaged in public outreach through media contributions, aimed at demystifying common beliefs about coffee acidity. Her meticulous approach in the integration of sensory science with the food industry has established her as a contributor to her field and she is involved in several ongoing projects focused on innovative food technologies.
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