Food Texture and Satiation - linking the mechanical and rheological properties of food materials to the way in which food breaks down during chewing

We are recruiting a PhD student with the ability to link the mechanical and rheological properties of food materials to the way in which food breaks down during chewing. This is an interdisciplinary project so students from a range of technical backgrounds would be suitable, for example materials science, chemical engineering, or food engineering. The project will begin in March 2018. The student will receive a tax-free stipend of NZ$27,500 and all fees will be paid.

We have recently demonstrated that eating food with complex texture accelerates the satiation response, leading a subject to eat less. Complex textures might be a combination of many sensations (crunchy, creamy, crispy etc.) like a Ferero Rocher chocolate, or a few textures sensed with high intensity, like a tooth-breakingly hard biscotti.

Where current work in the field of oral processing has linked accelerated satiation to longer chewing time and effort, our work addresses an important knowledge gap by linking food texture directly to satiation, independent of other factors. We hypothesise the link between texture and satiation results from the cascade of sensations during chewing. Our programme is taking the novel approach of directly investigating the response of the brain (using fMRI) to these sensations and linking them to food material properties and the perception of texture.

This PhD will explore the impact of food structure and food properties on the oral breakdown of food and how this impacts texture perception. The project will include designing and producing "model" foods based on gels and solid particles. These will be assessed for oral breakdown using EMG and articulograph studies coupled with sensory analysis and instrumental testing.

If you are looking for a challenging and highly novel PhD that could lead on to further research or employment across a wide number of sectors and disciplines; if you are energetic and enthused by learning new things; if you want to be part of a world leading team in an emerging area of research; and, most importantly, if you want to put people at the centre of your science or engineering expertise...then this is the role for you.

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