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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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computational modeling to explore how different abstractions of network dynamics shape biological complexity and adaptability. The lab was created in 2025, when Dr. R. Gonzalo Parra started as a Ramón y Cajal
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activity, oxygen storage capacity), in collaboration with machine learning experts to build predictive models. Producing well-characterized nanoparticle batches for external testing and catalytic
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