Introduction

Food oral consumption is the ultimate stage of the food supply chain and the beginning of the disintegration and digestion process. It is by far the most important point where the sensory pleasure of a food can be perceived and appreciated. This conference will be the first international meeting of researchers working from disciplines such as food science, food technology, oral physiology, oral biology, sensory science, psychology, dentistry, and other related disciplines to present the latest research findings, discuss the future direction, and network. The conference will focus on the mechanisms of food oral break down, the measurements and characterisation of food sensory qualities, and the sensation and cognition of eating.

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Venue

University of Leeds

School of Food Science and Nutrition, University of Leeds, Otley Road, Leeds, LS16 5PS, United Kingdom

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Organised by

The meeting is jointly organised by the Royal Society of Chemistry Food Group and the School of Food Science and Nutrition University of Leeds

Contact information

Conference Organiser
Food Oral Processing, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
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