A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health [ 2009-05-15 - 2013-04-14 ]

Research Grant

Researchers: A/Prof Leigh Ward (Chief Investigator) ,  A/Prof Peter Halley (Chief Investigator) ,  Dr Timothy Nicholson (Chief Investigator) ,  Emeritus Professor Bhesh Bhandari (Chief Investigator) ,  Bhesh Bhandari (Managed by)
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Brief description A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health. Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties (appearance, flavour, aroma). This work will use a novel chewing and swallowing model in conjunction with novel food flavour and property measurements to develop new texture modified foods with increased taste, ease of swallowing and nutritional value.

Funding Amount $370,000

Funding Scheme Linkage Projects

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