A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health (2009-2012)
Abstract
Utilising modelling this project will scientifically design novel texture modified (TM) meals for aged care patients. Using a multidisciplinary approach involving chemical engineering, food science, speech pathology, biochemistry and industrial food technology, this will be the first study to use detailed rheological understandings to develop a novel chewing and swallowing model, that in turn will be utilised in conjunction with novel food flavour and property measurements to develop texture modified foods that increase ease-of-swallowing, nutrition and hydration in aged care patients. The outcome will be improved quality of life and nutrition in the elderly and greater efficiency in aged care operations.'',
