Outreach activity on "Feel for Food" by Dr. Ben Kew and Elizabeth Tenorio-Garcia

Priestley Centre for Climate Futures: launch celebration was hoted at the University of Leeds on 20th June 2024. Dr. Ben Kew (Postdoctoral Research Fellow, SusProFood Project) and Elizabeth Tenorio-Garcia (PhD Student, Conacyt Mexico) showcased the latest work on oral processing in "Feel for Food" Booth. In this booth, they showcased the importance of astringency and oral friction that are often associated with suatainable alternative protein-rich food products. To help tribology understanding and to make science even more fun, Dr. Kew had set up a friction inspired “curling” game where macroscopic particles with altered surfaces reflected those that we can encounter when we consume foods. The key message was alternative plant proteins are often dry, rough and astringent but through physical processing to microgels we remove these attributes. These were reflected in this game through hard rough misshaped particles vs sponge, soft and slippery particles. Emulsion droplets (“particles”) were also created to help explain why we also prefer these fats as opposed to plant proteins. Participants had to think about how much force to apply depending on the particle characteristics to score! They also demonstrated the importance of novel tools such as 3D biomimetic tongue-like surface and novel technologies such as microgelation, conjugation that may be used to accelerate the development and acceptance of alternative protein-rich food products to address environmental sustainability. Click here to know more about the event: https://climate.leeds.ac.uk/events/priestley-centre-for-climate-futures-launch-celebration/ 

Follow the link below on X to hear Dr. Kew talk about this stall!

X link to video: https://lnkd.in/gQ7RGEZQ