Review Paper published on how tribology can be a tool to design food for older adults by Dr. Andrea Araiza-Calahorra

A short review paper on "Can tribology be a tool to help tailor food for elderly population?" is now published in Current Opinion in Food Science, Volume 49, Article No. 100968. This short review by Dr. Andrea Araiza Calahorra (Postdoctoral Fellow, Eat4Age Project) in collaboration with Dr. Gilles Feron from INRAE, France was written as a part of #EAT4AGE project under the umbrella of the European Joint Programming Initiative “A Healthy Diet for a Healthy Life” (JPI HDHL).  In this review, the importance of oral tribology is highlighted as a rather underestimated tool to design food with just-right texture for older adults. It also shows that saliva-mediated lubrication, in vivo data of oral surfaces and customization of aged oral tribo-surfaces are some of the key challenges to be addressed to design tribologically informed-textured foods for the ageing population. Click here to read the full open access paper: https://doi.org/10.1016/j.cofs.2022.100968