Date Hour Room Track
05th October,2022 9:00 AM Room 150 Track 2

Along with health benefits and sustainability, taste and texture are essential elements of consumer preference. Texture, like taste, is key in food consumption and is deeply linked to other sensory properties. From healthy snacks to alternative protein products, how is the food industry working on formulation to create healthy offerings that also satisfy the senses?

Marie-Lucie Kankolongo Cibaka -
Gilles Candotti - Mosa Meat
Lucie Giraud - Microphyt
Giovanni Sogari - University of Parma