{"id":13513,"date":"2026-02-13T12:59:47","date_gmt":"2026-02-13T11:59:47","guid":{"rendered":"https:\/\/www.umr-diade.fr\/membre\/etou-sarah-desiree\/"},"modified":"2026-02-13T17:52:48","modified_gmt":"2026-02-13T16:52:48","slug":"etou-sarah-desiree","status":"publish","type":"membre","link":"https:\/\/www.umr-diade.fr\/en\/member\/etou-sarah-desiree\/","title":{"rendered":"Etou Sarah D\u00e9sir\u00e9e"},"content":{"rendered":"<p>As a first-year doctoral student, I am working on predicting the sensory quality of coffee using multi-omic models. Using multiple layers of genomic, phenomic, metabolomic, and sensory analysis data, I am developing models to predict the quality of coffee in the cup in order to develop premium quality coffees.<\/p>\n","protected":false},"featured_media":10297,"template":"","meta":{"_acf_changed":false},"statut-membres":[30],"class_list":["post-13513","membre","type-membre","status-publish","has-post-thumbnail","hentry","statut-membres-doctorant-en","wpautop"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/membre\/13513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/membre"}],"about":[{"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/types\/membre"}],"version-history":[{"count":0,"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/membre\/13513\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/media\/10297"}],"wp:attachment":[{"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/media?parent=13513"}],"wp:term":[{"taxonomy":"statut-membres","embeddable":true,"href":"https:\/\/www.umr-diade.fr\/en\/wp-json\/wp\/v2\/statut-membres?post=13513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}