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
Research
News
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
Interrelations between food form, texture, and matrix influence energy intake and metabolic responses
Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these food attributes impact oral processing, energy intake, and metabolism.
Details of the study
This review Read more
Texture-based differences in eating rate influence energy intake for minimally-processed and ultra-processed meals
The study suggests that differences in food texture and energy density lead to observed differences in energy intake between minimally-processed and ultra-processed meals. To reach this conclusion, researchers examined the independent and combined effects of food texture and degree Read more