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Alexandre Dusart, MSc (he/him/his)

PhD student
Université catholique de Louvain
Louvain-la-Neuve, Brabant Wallon, Belgium

Alexandre Dusart holds a Master of Science in Bioengineering and is pursuing a PhD in Food Science at the University of Louvain in Belgium. He is studying the generation of Maillard reaction products, with a particular interest in genotoxic compounds. He conducts his research in collaboration with the Belgian Institute of Health.

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