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

Project members

Dr Sangeeta Prakash

Senior Lecturer
School of Agriculture and Food Sciences