Projects
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| Name: | Action 921 Food Matrices: Structural Organisation and Impact on Flavour Release and Perception |
| Coordinating organisation: | Department of Food Technology, Kaunas University of Technology |
| Description: | The main objective of the Action is to understand the impact of structural organisation of food matrices, and their changes during mastication, on perception and flavour release. Further objectives are as follows: To understand the perception of flavour and texture as a function of composition, structure and physiology. To develop appropriate methods to follow the aroma release and perception during oral processing. To extrapolate results obtained with simple model systems to food-like models. To develop mathematical models which predict the relationship between the structural organisation of food matrices at molecular and meso-structure level, rheology and transport phenomena, flavour release and sensory perception. To establish a European network in this area and to develop a European project on the relationships between structure, composition and perception in food products. |
| Budget (in &euro): | 20300 |
| Internet: | Projects Link |
| Start: | 2002-11-04 |
| End: | 2006-11-07 |
| Categories | |
| ARD-theme: | food technology & human nutrition |
| Activity: | research |
| Registered related items | |
| Donor organisations: | 1 |
| Participating organisations: | 1 |
| Programmes funding: | 1 |
| Last editing: | 2006-10-09 21:08:38 |