Theme

Texture-Taste

Central to the Texture-Taste theme is the issue of how to reduce sugar, salt and fat without compromising a product's taste, texture and shelf life.
Driven by health concerns, a wide range of food products needs to be reformulated to meet the industry’s commitment to reducing salt, sugar and fat content. The focus in this theme is on understanding the interplay of tastants, taste and texture.

Dynamics of texture and taste perception (TT001)

	Prof. Dr Erik van der Linden, Theme Director Sensory and Structure
"In Sensory & Structure it all comes down to molecules and microstructures. Our track record in research in this area provides a sound framework for our partners."