Food structure, oral processing and sensory perception

Project i-Sense Study

Project Fat’s the question - Understanding olfactory fat perception

Project Sniffing out COVID

Project Healthy odors for healthy food choices

Project Oral processing and sensory perception of plant-based meat

Project Improving the sensory quality of meat analogues

Project Sensory perception of liquid foods thickened with biopolymers

Project Changes to sense of taste and smell in cancer patients

Project Oral processing behaviour

Project Oral coatings, tastant migration and taste perception

Project Smell and taste centre: combining expertise on smell and taste in health care and research

Project Satisfaction - parsing satiation

Project Taste, fat and texture properties of commonly consumed foods

Project Chocolate authenticity

Project Customisation of Insect Proteins

Project Lubrication properties of fat droplets in filled gels

Project Food, fiber and health, an integrated approach

Project Double emulsions as fat replacers – from physical stability to oral processing and sensory perception and back