Texture, Oral Processing, and Eating Rate: Implications and Opportunities (or how I spent my summer vacation)

John Hayes, Ph.D., Associate Professor, Department of Food Science

Date and Location

When (Date/Time)

September 12, 2019, 4:00 PM - 5:00 PM


252 Erickson Food Science Building

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Food texture is a percept – that is, it depends not only on physical structure, but also how the food breaks down in the mouth and interacts with mechanoreceptors which send signals to the brain. Little is known about oral touch relative to smell and taste, although emerging data suggest touch may also exhibit substantial individual variation across individuals. New phenotyping tools are needed to characterize these differences. A separate body of work also suggests that food structure can influence eating rate, with downstream influences on energy intake. Modification of food structure may thus serve as a novel target for systems level interventions to help address the obesity epidemic. This talk will provide an overview of recent data on these two topics, with an eye to toward future research opportunities and challenges.