Food texture is regarded as a multidimensional sensory property that is influenced by the molecular composition, the structure and the rheology of the food. Food texture can be perceived as visual, tactile or auditory texture, using our senses sight, touch and sound, respectively. Mouthfeel of food can be measured using different sensory methods.
The aim of this project is to relate the composition and structure of liquid, semi-solid and solid food with how the texture is perceived and how it is linked to our liking of food, since consumers can be divided into different groups based on their liking of texture.
The project is aligned to UN's SGD:
