Texture Perception and Oral Processing WG aims
Texture perception and oral processing play a significant role in food choices, healthy eating, and preferences. Texture is a key element in food choice and intake, drives acceptance and rejection, influence food selection and portion size estimation, satiety as well as intake. Texture perception has been historically understudied (as compared to taste and odour), but it has gained new attention due to its role in oral processing and satiety perception, and its link to societal issues such as obesity. Oral processing prepares food for swallowing and digestion, plays a key role in sensory perception, preferences, and food intake. Food texture contributes to satiation and satiety by moderating eating rate, influences the oral phase of digestion and the subsequent metabolic response to ingested nutrients.
The vision of the working groups is to promote a better understanding of the role of food texture perception and oral processing in sensory experiences, preferences and food related beahaviour.
The objective is to facilitate the exchange of research-based knowledge and experiences, map gaps in knowledge, current methods, find areas of common interest, develop guidelines, and set up potential projects together.
Texture Perception and Oral Processing WG Coordinators
The group is coordinated by Paula Varela and Amparo Tarrega.