Nuts just take up space where the chocolate ought to be: food complexity and oral breakdown

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Title: Nuts just take up space where the chocolate ought to be: Food complexity and oral breakdown
Time: Tuesday 16 July from 4pm to 5pm
Venue: Lecture Theatre G10, ABI House, 70 Symonds Street
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Oral processing incorporates all the movements and transformations of food from first bite to the point of swallow. Food texture is the combination of the mechanical and rheological properties of food experienced by the senses before, during and after oral processing. Texture contributes to flavour, to enjoyment, to health and drives food choice.
Both product-specific and consumer-specific factors influence the perception of texture, as fracture dominated properties transition to those dominated by rheology, and chewing action and efficiency alters the breakdown pathway of food materials.
This talk will present some of the current work related to food texture and oral processing and you might not look at chocolate the same way again.
Professor Bryony James, Deputy Dean of the Faculty of Engineering, is a materials engineer who has strayed from the true path of metals, plastics and ceramics and now studies food.
She has developed an internationally recognised research programme in the structure and properties of food, particularly what goes on when we chew.






Music by Joakim Karud

Auckland Bioengineering Institute,University of Auckland,Professor Bryony James,Deputy Dean of the Faculty of Engineering,chocolate,Food complexity and oral breakdown,