Food structure design (2016-2020)
Abstract
The project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. The intended outcome is to uniquely provide researchers and industry with the ability to quantify how oral processing transforms food during consumption, which includes their highly complex interaction with saliva, and to provide new instrumental measurements and know-how that assists in defining sensory percepts in dairy foods and beverages such as creaminess in full, reduced or non-fat systems and grittiness in high protein systems.
