Food structure and oral processing
Food texture contributes to our overall eating experience - a food's structure translates into perceived texture through oral processing. Understanding and measuring texture and mouthfeel is a key aspect in developing food products, particularly healthy ones, and requires a combination of research into sensory, oral physiology, engineering and physics/chemistry (rheology, tribology, microstructure, 3-D printed food structure). We offer projects on various aspects of food texture.
Location: St Lucia
Expected outcomes: hands-on experience in the latest techniques used to decipher food texture, and knowledge and understanding of the various aspects of food texture
Supervisors: Dr Sangeeta Prakash
Before you apply: contact the primary supervisor for more details