Disposable microfluidic diagnostics for new generation foods, beverages and oral care products (2008–2011)

Abstract:
The mouthfeel arising from the consumption of food, beverage and oral care products is one of the most important sensory properties driving consumer choice and acceptability. Due to the complexity of oral physiology, food industries currently rely on design rules in order to achieve products with sensory properties that are acceptable to consumers. The focus of this project is to investigate the role of saliva in sensory perception. This will be achieved through the development of a disposable microfluidic device, to be used for rapid in vitro testing of saliva from sensory testing panels. This understanding will enable a bottom-up approach, expanding the potential for healthy foods that also meet consumers' sensory expectations.'',
Grant type:
ARC Linkage Projects
Researchers:
  • Head of School
    School of Chemical Engineering
    Faculty of Engineering, Architecture and Information Technology
    Affiliate Professor
    Australian Institute for Bioengineering and Nanotechnology
Funded by:
Australian Research Council