The 15th Pangborn Sensory Science Symposium was held in Nantes, France between 20-24th August and was attended by over 1200 academics and industry researchers. The Sensory Science and Eating Behaviour (SSEB) Chair group was well represented with 14 members Read more
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
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
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
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
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
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