The perception of thickness of a dairy product that makes it too thick to be consumed via drinking often depends on personal preference and cultural norms. The aim of this project is to relate the rheological properties of a dairy products, such as kefir or butter milk, with how the texture and mouthfeel of dairy products are perceived and how it is linked to acceptability of the products (drinkability).
In this project, the student will work with diverse rheological methods, sensory methods and methods used in consumer science and unravel the intricate connection between rheological data, sensory perception and consumer liking as well as consumer texture liking status.
The project is aligned to UN's SGD:
