Publications News

New study from RESTRUCTURE demonstrates how the eating rate of a dish can be predicted from that of its components

Ever wondered why it takes longer to eat some meals instead of others? For years researchers have known that eating faster promotes increased energy intake, but can we change people’s eating behaviours using the sensory properties of the foods Read more

British Feeding and Drinking Group (BFDG) 47th Annual Meeting in Leeds

On 13-14 April 2023 the British Feeding and Drinking Group (BFDG) 47th Annual Meeting in Leeds took place. The Sensory Science and Eating Behaviour Group (SSEB) presented their work during this international and multi-disciplinary gathering of scientists interested in Read more

North Ireland Dairy Council meeting in Belfast

Beyond Ultra-processed: What drives energy intake from processed foods? This week our Chairholder Prof. Ciarán Forde presented at the North Ireland Dairy Council annual meeting in Belfast. Prof. Forde presented research from the RESTRUCTURE RCT and was joined by Read more

RESTRUCTURE Project Team Invited to Participate in USDA workshop on ‘Developing a Research Roadmap of Processed Food’

PhD student Lise Heuven and Prof. Ciaran Forde were invited to participate in the United States Department of Agriculture (USDA) workshop ‘Developing a Roadmap of Processed Food’ last week in Hot Springs, Arkansas, USA. The WUR team was invited Read more

SSEB attended the 36th European Federation for Food Science and Technology International Conference

The Sensory Science and Eating Behaviour team were well represented last week at the 36th European Federation for Food Science and Technology (EFFoST) International Conference. The theme of this international conference was Shaping the Production of Sustainable, Healthy Foods Read more