Research
News
Findings from the RESTRUCTURE trial to be presented in ASN
ASN will host a session that showcases findings from the RESTRUCTURE trial within the broader context of the U.S. Dietary Guidelines. Read more
RESTRUCTURE clinical trial findings to be presented at IUNS-ICN 2025
The RESTRUCTURE clinical trial will be featured at the upcoming IUNS-ICN 2025, a key international conference in the field of nutrition. Read more
Predicting the eating rate of bread from its texture
New findings from the RESTRUCTURE project, published in Food & Function, show that the eating rate of bread can be predicted based on its sensory texture attributes and physical properties. Read more
Most Dutch consumers have a neutral and nuanced attitude towards industrial food processing
There is not much known about consumers’ attitudes and associations towards the processing of foods. Recently, new insights from a Dutch consumer study were published in Appetite: Read more
New study demonstrates a consistent effect of meal texture on eating rate and food intake across a wide range of meals
New findings from the RESTRUCTURE project demonstrate that meal texture can be manipulated to both slow eating speed and reduce intake across a wide range of different meal formats. Read more
The clinical trial is underway: pre-data analysis scripts and detailed study methods
New findings from the RESTRUCTURE project have been published in the journal Food Quality and Preference highlighting how bread shape can influence both bread and condiment intakes. Read more
Marieke from RESTRUCTURE receives 1st price for best oral presentation at FENS
Marieke van Bruinessen, the PhD candidate from Wageningen University & Research (WUR) working on the RESTRUCTURE trial presented won an award for Best Oral Presentation at FENS 2023!
Marieke presented data from the Prestructure study on testing the Read more
RESTRUCTURE partners presented at 15th Pangborn Sensory Science Symposium in Nantes, France
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
Emeritus Prof. and RESTRUCTURE Partner Kees de Graaf receives prestigious Lifetime Achievement Award.
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
Prof. Ciarán Forde contributed at the conference on “Food Processing Classification Systems” from IAFNS
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
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