How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 12 February 2019

Texture is the final frontier of food science


Eating a crisp
More than ever, products must feel right

Tweaking texture could give us healthy versions of our favourite junk foods – and that's just the beginning.

According to a recent Popular Science article, food’s texture, called rheology, is so intricately tied to our food preferences that it’s becoming a bona fide area of study.

The Commonwealth Scientific and Industrial Research Organisation (CSIRO) uses computational models to study how food moves and interacts with all of the surfaces of the mouth – technology previously used to predict tsunamis – to help better understand the connection.