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

Tuesday 1 December 2020

Texture Analysis in Research: Formulating for an ageing population

Woman feeding an elderly man

Scientists from PoznaƄ University of Life Sciences have been evaluating the mechanical and sensory characteristics of selected foodstuffs for senior citizens. 

The population of Poland is one of the fastest ageing communities in Europe. Consequently, it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs.