Oral processing work well-represented in the 13th Pangborn Sensory Science Symposium, Edinburgh
Oral processing work from Sarkar Lab was well received at the recent 13th Pangborn Sensory Science Symposium ‘Engage with the Future’ (28 July - 1 August 2019 ) at Edinburgh, UK. This included one oral presentation, one early career flash presentation and four poster presentations.
Based on the results from the ), Dr. Anwesha Sarkar gave the oral presentation on "Food texture versus eating capability: What drives oral processing and difficulty perception in older adults? Dr. Anwesha Sarkar also presented two posters on "Oral residence time affected by food textural complexity: A case study with hydrogels" and "Can oral tribology be used to predict the sensory distinction between iso-rheological commercial dairy colloids with different fat content?"
Emma Krop (PhD Student) received a travel grant to attend the conference and gave an early career flash presentation including a poster on "The effect of chewing and oral lubrication on snack intake". Her poster was also selected in the 100 best posters in the conference. She also gave another poster presentation on "Oral processing: Food texture matters more than consumers'' eating capability in younger adults".
