Abstract
The structure and functionality programme of the Wageningen Centre for Food Sciences (WCFS) is discussed. The programme aims to develop know-how and expertise to engineer food structures with the aim of enhancing specific texture attributes. The three main projects emphasizing on the structuring of foods including crispy and crunchy behavior of cellular solid foods, engineered textures of emulsions and foams, and dynamics of biopolymer networks and gels are also discussed. A project on the integration of sensory perception related to food demonstrated that the oral manipulation will strongly affect the sensory perception of certain attributes such as rough and smooth
| Original language | English |
|---|---|
| Pages (from-to) | 13-14 |
| Journal | Food Science & Technology (IFST) |
| Volume | 19 |
| Issue number | 3 |
| Publication status | Published - 2005 |