We are delighted and proud to congratulate Emeritus Prof. Kees de Graaf (and RESTRUCUTRE partner) on receiving the 2023 Food Quality and Preference Lifetime Achievement Award at the recent Pangborn Sensory Science Symposium held in Nantes, France between 20-24th August Read more

Marlou Lasschuijt, an Assistant Professor in the Sensory Science and Eating Behavior group at Wageningen University, along with project partners, has recently released a new study titled “Speed Limits: The Effects of Industrial Food Processing and Food Texture on Read more

While traditional dietary guidelines have focused on nutrient composition, recent studies have shifted emphasis away from nutrients to consider the effect of food processing on energy intake and body weight. Some countries have proposed guidelines to avoid highly Read more

Eating an apple in its natural form takes much longer than consuming a serving of applesauce made from a single apple. The variation in eating time is primarily attributed to food texture. Lise Heuven, PhD student and RESTRUCTURE project Read more

Chairholder of the Sensory Science and Eating Behaviour group Prof. Ciarán Forde was recently invited to contribute to the Institute for the Advancement of Food and Nutritional Science (IAFNS) two-day conference on “Food Processing Classification Systems”. The meeting brought Read more