Discover how the oral breakdown of food structures triggers sensory and texture sensations and how this can be applied to contribute to the transition from animal protein based foods to more sustainable produced plant protein based foods.
Also find out how modulation of food properties such as its texture and shape can be used to steer oral behaviour to regulate food energy intake.
Markus Stieger (Wageningen University) will tell you all about it at the Sensory Symposium ‘A Taste of Change’ on Nov 25th at the Food Innovation Academy.
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About the MOA Expert Group Sensory Research
The Expert Group Sensory Research is a platform to debate for and about sensory/consumer research. Its goal is to safeguard quality and encourage the exchange of knowledge and good training within this discipline and the professional domain. The symposium is fully in English and its ultimate goal is to find the best match between the latest scientific insights on sensory, consumer and business demands.