Conference Programme 

Flash Posters (3 minutes each):

P7 - The Influence of Salivary Metabolites on Oral Perception (Alexander Gardner, King’s College London Dental Institute)

P13 - Saliva esterase activity during wine oral processing: inter-individual differences, effect of wine composition and impact on wine odorant esters (Maria Angeles Pozo-Bayón Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM)

P25 - How valid is 50 s-1 for measuring viscosity of liquids? (Jane Jun Xin Ong, University of Guelph)

P32 - Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods (Marco Santagiuliana, Wageningen University & Research)

P41 - Instrumental compression test of soft food gels between a soft artificial tongue and a hard plate (Kaoru Kohyama, Food Research Institute, NARO)

P48 - The extent of oral processing determines the nutritional value of bread: an in vitro investigation (Jing Gao, National University of Singapore)

P64 - Measuring baby’s oral motor patterns and trends with baby food snacks (Sarah Smith-Simpson, Nestle Nutrition, Fremont, MI)

P65 - Role of food oral processing as a driver of pizza liking: a new insight into the design of healthy and appreciated ultra-processed food (Isabelle SOUCHON, INRA AgroParisTech)

Morning Break - networking and opportunity to view posters and visit exhibitors
(located in The Gallery and Conference Room 3) 

11.05am

11.05am


11.20am


11.35am


11.50am

Theme 1 & 2 - Oral Physiology and Dentistry (10 minutes each plus 5 mins questions):

1.1 - Inclusion of the initial phase of mastication for determining chewing efficiency using a solid test food (Hilbert W. van der Glas, Zhejiang Gongshang University)

1.2 - Oral Peri-Receptor Events Affecting Salt Taste Sensitivity (Theresa Stolle, Technische Universität München)

1.3 - Which variables should be controlled when measuring the granulometry of a chewed bolus? Results from a quantitative synthesis (Guillaume Bonnet, Université Clermont Auvergne)

1.4 - Impact of oral health on masticatory efficiency and kinematics in young children (Natacha Linas, Centre de Recherche en Odontologie Clinique (CROC))

Lunch in the Conference Centre – networking and opportunity to view posters and visit exhibitors 

2.05pm

2.05pm


2.20pm


2.35pm


2.50pm


3.05pm

Theme 1 & 2 - Oral Physiology and Dentistry (10 minutes each plus 5 mins questions):

2.1 - Exposure to chocolate almond milk likely increases human salivary expression of proline rich proteins (Cordelia Running, Purdue University)

2.2 - Unravelling the effects of interindividual variability  of human saliva on aroma compounds (Carolina Muñoz-Gonzalez, Centre des Sciences du Goût et de l'Alimentation)

2.3 - Responses of the Salivary Proteome to Transient Receptor Potential Channel Agonists (Jack Houghton, King's College London)

2.4 - Discrimination of chocolate texture varies with individual differences in oral somatosensation (John E Hayes, Penn State)

2.5 - Linking oral processing behaviour to oral physiology of consumers varying in age, gender and ethnicity (Eva Ketel, Wageningen University)

Afternoon Break - networking and opportunity to view posters and visit exhibitors

4.15pm 

4.15pm

4.30pm

4.45pm

5.00pm

5.15pm

5.30pm

5.45pm

6.00pm

6.15pm

Theme 3 - Food Texture During Consumption (10 minutes each plus 5 mins questions):

3.1 - Toppings facilitate oral processing behavior of bread and crackers (Markus Stieger, Wageningen University)

3.2 - Temporal aspects of cream cheese texture perception using Temporal Dominance of Sensations (TDS) tool (Dian Widya Ningtyas, The University of Queensland)

3.3 - From first to last bite: Emotions change from high to low arousal and dominant sensations built-up during multiple bite assessment of yogurt (Roelien van Bommel, Wageningen University) 

3.4 - On relating rheology and oral tribology to sensory properties in hydrogels (Emma Krop, University of Leeds)

3.5 - Evolution of bolus granulometry and bioaccessibility of proteins during mastication  of chopped and non-chopped beef meat (Anne Duconseille, Université Clermont-Auvergne)

3.6 - Carbonation as a novel taste-free thickener increases swallowing time (Jeyam Emmanuel, King’s College London Dental Institute)

3.7 - Modifying gluten-free bread structure by different baking conditions: impact on oral processing and sensory perception (Patricia Puerta, Institute of Agrochemistry and Food Technology (IATA-CSIC))

3.8 - Temporal Dominance of Motions: a new concept to enlighten the links between texture perceptions and oral processing (Anne Saint-Eve, AgroParisTech)

3.9 - Texture-dependent mastication behaviors of the elderly with a different dental status (Weon-Sun Shin, Hanyang University)

TUESDAY JULY 3rd                                                                                                  

9.00am

9.00am

9.15am

9.30am

9.45am

10.00am

Theme 4 - Food Physics during consumption (10 minutes each plus 5 mins questions):

4.1 - Chewing behavior of high-protein expanded pea flour (Christian Salles, INRA)

4.2 - Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels (Marco Santagiuliana, Wageningen University & Research)

 4.3 - Modulation of taste intensity using heterogeneous distribution of taste active molecules in liquid foodstuffs (Benjamin Le Révérend, Nestlé Research Center)

 4.4 - Oral processing behavior of composite foods: interplay between carrier and topping properties (Arianne van Eck, Wageningen University)

 4.5 - Dynamic flavor release from chewing gum: mechanisms of release (Igor Bodnar, Firmenich S.A)

Morning Break - networking and opportunity to view posters and visit exhibitors
(located in The Gallery and Conference Room 3) 

11.00am

11.00am 

11.15am 

11.30am

Theme 4 - Food Physics during consumption (10 minutes each plus 5 mins questions):

 4.6 - Tribological Study on Saliva-Tea Compound Mixture: Correlation between Hui Gan (Sweet Aftertaste) Perception and Friction Coefficient (Chong Pik Han, Zhejiang Gongshang University)

 4.7 - Oral tribology of protein microgel particles: Influence of hydrophobicity of contact surfaces (Dr. Anwesha Sarkar, University of Leeds)

 4.8 - Clustering of oil droplets in o/w emulsions enhances sensory perception of oil related attributes (Elke Scholten, Wageningen University & Research)

Individual Variation in Taste Perception: What Happens When We Thermally Stimulate the Tongue? - Joanne Hort, Massey University

Lunch in the Conference Centre – networking and opportunity to view posters and visit exhibitors

2.30pm

2.30pm

2.45pm

3.00pm

3.15pm

Theme 5 - Food Texture Insights through Analytical Assessment in-vivo, ex-vivo, in-vitro (10 minutes each plus 5 mins questions):

5.1 - Biomechanical characterization of tongue-food interface during oral processing: an in vitro study with Quantitative Ultrasound (Vincent Mathieu, AgroParisTech, INRA)

5.2 - Mechanical insights into the textural perceptions of model beverages – a multivariate approach (Piyali Chakraborty, University of Queensland)

5.3 - Relating acoustic tribology to in vitro tribology, oral coating and sensory perception (Ann Stijnman NIZO)

5.4 - Can in vitro and in silico studies help us understanding the motor control of swallowing? (Marco Marconati, University of Surrey)

Afternoon Break - networking and opportunity to view posters and visit exhibitors

4.30pm

4.30pm

4.45pm

5.00pm

5.15pm

Theme 5 - Food Texture Insights through Analytical Assessment in-vivo, ex-vivo, in-vitro (10 minutes each plus 5 mins questions):

5.5 - Probing the in-mouth texture perception with a biomimetic tongue (Jean-Baptiste Thomazo, Sorbonne Université/Nestlé)

5.6 - Effect of α-Amylase on Instantaneous Rheological Properties of Tapioca Starch (Shen Siung Wong, Tate & Lyle)

5.7 - Estimation of physical quantities on human organ surface during oral and swallowing process using novel measurement system “F-bology® analyzer” (Tetsu Kamiya, Meiji Co. Ltd.)

5.8 - In-vitro characterisation of bolus pressure, velocity and internal shear of non-Newtonian gelled liquid in a tongue-palate simulator (Andrew Redfearn, University College London)

9.00am

9.00am

9.15am

9.30am

9.45am

10.00am

10.15am

Theme 6 - Impact of Food Oral Processing on health benefits (10 minutes each plus 5 mins questions):

6.1 - Impact of semolina food structure on mastication and bolus properties – prospects to postprandial glycaemia (Saara Pentikäinen, VTT Technical Research Centre of Finland Ltd.)

6.2 - Variation in chewing behaviour among consumers and its impact on digestion (Esther Kim, The New Zealand Institute for Plant & Food Research Limited)

6.3 - Can oral processing behaviour explain the satiating capacity of yogurts with small texture differences? (Ana Carolina Mosca, Wageningen University, European Sensory Network)

6.4 - Nutrient bioavailability is reduced in elderly with oral deficiency: interest of combining in vitro mastication and digestive approaches (Marie-Agnès Peyron, Université Clermont Auvergne, INRA)

6.5 - Relationship between nutritional sucking habits, taste sensitivity, food consistency and body mass index in children: a multivariate analysis (Paula Midori Castelo, Federal University of São Paulo (UNIFESP, Brazil))

6.6 - Impact of food formulation and processing on saltiness perception (Miroslaw Kasprzak, University of Nottingham)

Morning Break - networking and opportunity to view posters and visit exhibitors
(located in The Gallery and Conference Room 3) 

11.30am

11.30am

11.45am

12.00pm

12.15pm

12.30pm



12.45pm


1.00pm

Theme 7 - Designing Foods for Enhancing Sensory and Consumer Experience – Oral Processing for Specific Consumer Groups (10 minutes each plus 5 mins questions):

7.1 - Chewing efficiency in 6 to 18 months old children: evolution with age and relationships with food texture acceptance (Carole Tournier, CSGA)

7.2 - A mathematical model of the bolus formation of starch-based foods during oral processing (Muhammad S. How, Riddet Institute, Massey University)

7.3 - Exploring the use of sensory tools to classify commercial dairy products for dysphagia sufferers (Maeva Cochet-Broch, C.S.I.R.O)

7.4 - Exploring temporal methods to assess dynamic product profiles (Louise Hewson, PepsiCo)

7.5 - Parent-reported food texture preferences and texture sensitivity in young children with and without Down syndrome (Charles Ben Bernhard, Washington State University/Sarah Smith-Simpson, Nestle Nutrition)

 7.6 - Oral processing behaviour of liquid, semi-solid and solid foods differs between consumers varying in age, gender and ethnicity (Monica Aguayo Mendoza, Wageningen University)

7.7 - Does the portion size matter for the evaluation of sensory perception, hedonic and emotional rates for a regular and a low sugar vanilla ice cream? (Marion Doyennette, Unilever)

Conference close - Lunch available in the Conference Centre.