Design of structures based on eating dynamics for future food experiences and better health

Purpose and goal

In accordance with its purpose the project has resulted in a proposal of a multidisciplinary Type B project based on the participating companies´ needs. The proposal is titled ´Eating dynamic structure design´ consist of seven work packages. The proposed project aims at strengthening the ability of the participating companies to, based on the project´s results, develop innovative products that are both sensory attractive and healthy. The project focusses on the dynamic interaction in the mouth between food/drink and the eater/drinker during the eating/drinking process.

Results and expected effects

This Type A project will hopefully result in a Type B project that in its turn will give important outcomes when it comes to strengthening the innovative capacity of the participating companies. The companies will get new research based knowledge regarding the dynamic interaction between food/drink and consumer during the eating/drinking process. The project will also make a significant contribution to strengthening Swedish food research in this research area (´food oral processing´) that is growing strongly internationally.

Approach and implementation

The project has been carried out in close and fruitful collaboaration between participating researchers and companies. The main methods of working have been meetings, e-mail contacts and meetings via telephone and the web. Since the grant that was received was less than planned the activities in the project focussed on developing the project´s idea while activities aiming at finding more industrial partners were somewhat less intense. The coordination with the project Active Ageing that was conditioned in the decision letter worked very smoothefully.