How food texture and the food matrix influence the release and perception of flavours to determine food choice and ultimately human health requires novel instrumental and sensory techniques. The importance of food structure and texture in food choice and eating behaviour is increasingly recognized, with taste and flavour perception key to consumer product acceptance. you will contribute to the education activities of the chair groups (SSEB/FQD), including the opportunity to develop courses, supervise thesis students and to lecture in English-taught MSc and BSc level courses including Food Flavour Design, Principals of Sensory Science, and Instrumental Sensory Science. ![]() you will lead the growth and development of food flavour design and flavour perception research expertise at WUR. ![]()
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