Food structure and sensory perception
Within this research theme, we study how food structure, oral processing and sensory perception influence energy intake, diet, and our eating behaviour. We investigate how these processes can be acknowledged in interventions to improve healthy eating behaviour and lifestyle.
Research topics
- The Influence of food odours on eating behaviour
- Preference for sweet flavours
- Taste and smell in people with cancer
- The effect of smell loss
- Sensory quality of meat analogues
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prof.dr. CG (Ciaran) Forde
Professor/Chairholder
Research themes
Food structure and sensory perception
We investigate how food structure, oral processing and sensory perception influence eating behaviour.
Food-Gut-Brain
How do metabolic signals of the food-gut-brain interplay influence the physiological and neurobiological responses underlying eating behaviour?
Food preferences across the life-span
We study how food preferences and sensory perception develop and play a role in our daily life and how these sensory properties influence healthy food choices.