Conferences
  • Print
   
   

Conference Programme 

Click here for a printable version of the programme (pdf)

SUNDAY JULY 1st

  • Check in available at the Orchard Hotel from 2pm.
  • Conference registration available in the hotel foyer from 5.30pm.
  • A buffet dinner is available for delegates in the hotel restaurant between 6.30-8.30pm
  • 8pm-9.30pm - Welcome reception for all delegates at The Orchard Hotel, Nottingham (Mezzanine area)

 

 
PROGRAMME - Food Oral Processing Conference - 2018 
  MONDAY JULY 2nd                                                                                                          
  Chair - Ian Fisk
8.30am Conference Opening and Introduction - Dame Jessica Corner, Pro Vice-Chancellor, University of Nottingham 
9.00am Progress and Challenges of Food Oral Processing – Looking Back and ForwardJianshe Chen, Chair of Food Oral Processing Committee
  Chair - Bettina Wolf
9.45am 

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)

10.10am

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

  Chair - Christopher Vinyard
10.35am The Influence of Oral Processing on Food PerceptionAndries van der Bilt, University Medical Center, Utrecht

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))

12.05pm

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

   Chair Andries van der Bilt
1.05pm  Oral Food Processing: a Dental PerspectiveNikolaos Giannakpoulos, University Clinic of Wurzburg, Germany
1.35pm Improving Oral Health or Changing Food Texture: The Challenge for Persons with Neuromotor Disabilities - Martine Hennequin, University of Clermont Auvergne, France

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)

3.20pm

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

  Chair - Gilles Feron
3.45pm From Food Texture to Global Perception: Respective Impacts of Food and Human PhysiologyElisabeth Guichard, INRA Paris 

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)

6.30pm  Close
6.30pm  FOP Committee meeting
7.30pm Dinner at the Orchard Hotel
   
 

TUESDAY JULY 3rd                                                                                                  

  Chair – Bettina Wolf
8.30am Nuts Just Take Up Space Where Chocolate Ought to Be: Food Complexity and Oral Breakdown Bryony James, University of Auckland
  Chair - Marco Morgenstern

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)

10.15am 

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

  Chair – Bettina Wolf

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)

11.45am

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

12.30pm

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

   Chair – Markus Stieger
2.00pm Using Functional MRI to Understand Individual Variations in Taste Perception Sue Francis, University of Nottingham
 

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)

3.30pm

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

   Chair – Ann-Marie Williamson
4.00pm Oral Processing and Its Impact on Metabolic OutcomesJeyakumar Henry, Clinical Nutrition Research Centre, National University of Singapore

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)

5.30pm Journal of Texture Studies announcements re 50 year celebration (Jianshe Chen)
5.40pm Close
7.00pm Drinks reception and photograph
7.45pm Gala Dinner in the Banqueting Suite, East Midlands Conference Centre – to include award 
of poster prizes and speech by Chair of FOP Committee
   
   WEDNESDAY 4th JULY
   Chair – Allen Foegeding
8.30am Rheology and Swallowing of FoodMats Stading, Research Institute of Sweden and Chalmers University of Technology

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)

10.30am

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

  Co-Chairs – Mats Stading & Jianshe Chen
11.00am Interventions for Dysphagia: Modifications of Diet Texture, Head Position and Tongue StrengthCatriona Steele – Toronto Rehabilitation Institute

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)

1.15pm 

Conference close - Lunch available in the Conference Centre.

Contact

Jenny Drury
Division of Food Sciences
School of Biosciences
University of Nottingham
LE12 5RD

telephone: +44 (0) 115 951 6132
email: fop18@nottingham.ac.uk