A better understanding of taste and mouthfeel
Mouthfeel and flavor intensity are important factors in developing new foods. The success of a new product hinges on whether people like something. But how can you make something so apparently subjective, objectively measurable? When do our mouths water? Georgios Agorastos obtained his PhD on this topic this summer at Maastricht University.
Read more about his research (in Dutch) in vakblad Voedingsindustrie
Also read
-
How sustainable and healthy is the new all-vegetable food line?
Under the name "Terra," Albert Heijn has introduced a 100 percent plant-based product line, with some two hundred different food items ranging from beverages to spreads and meat substitutes. How sustainable and healthy are these products?
-
Man is not at the top of evolution
Man is not at the top of evolution says Jose Joordens
-
Giant dormouse not just big because of diet
Giant dormouse not just big because of diet
