Food Oral Processing

This conference will combine presentations, poster displays and round-table discussions

Presentations will be organised in the following sessions:

• Physiological basis of taste, odour and texture
• Psychology and brain function in assessing food sensory quality
• Mechanical and physical properties associated with food sensory evaluation
• Interplay between food physics and oral physiology
• Interplay between oral physiology and sensory perception
• Interplay between sensory perception and food physics

Posters will be displayed to provide delegates with the opportunity for a more informal and in-depth discussion of the research findings.

Parallel round-table sessions will be also organised during the conference for more stimulated debate and discussion on the current hot topics and on the future research direction.

• Conference programme overview PDF
• Conference programme full details PDF

A number of the presentations from the meeting are now available as PDFs on the Presentations page