Modelling food structure and texture

Project title: Design and modelling of the impact of food structure on food texture
Member Funded Research project number: 144032

Why are we undertaking this project?

Developing or reformulating products typically requires producing and evaluating many process and recipe variations to identify those that have the required structure and texture. This can be time-consuming, involving the use of costly pilot production facilities and sensory panels. Computer modelling could streamline this.

What are we doing as part of this project?

Developing an improved capability to design products with the required texture by modelling the effects of differences in structure and understanding how process conditions can be used to create the required structure for a range of product types.

Current status of the project

In years 1 and 2 of the project, bread and aerated chocolate products were studied. In the third and final year of the project, mayonnaise and raw, ready-to-eat cookie dough are being studied.

Baked goods

Project Lead:
Alix Cornish

Jan 2018 - Dec 2020

Steering MIG: Sensory and consumer

Project outputs

Related categories to this project

Food structure NPD and reformulation

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