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
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