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Modulation of fortified foods for older adults

Department of Food and Nutritional Sciences

About the Project

Protein requirements increase with age as protein can help minimise sarcopenia and improve immunity. However protein fortified foods are often poorly accepted by older adults and can lead to numerous negative sensory attributes. Older adults can suffer from poor salivary flow and reduced dentition which can both have a direct effect of food breakdown in the mouth, their sensory perception of food, hedonic liking and food choice. This PhD will investigate oral processing by older adult in combination with modulating fortified foods to suit oral processing parameters.

Funding Notes

Enquiries are welcomed from self-funded students. BSc (grade 2-1 or 1) or MSc (merit or distinction) in a relevant subject (Food Sciences, or an equivalent field).

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