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.