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A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health (2009–2012)

Abstract:
Utilising modelling this project will scientifically design novel texture modified (TM) meals for aged care patients. Using a multidisciplinary approach involving chemical engineering, food science, speech pathology, biochemistry and industrial food technology, this will be the first study to use detailed rheological understandings to develop a novel chewing and swallowing model, that in turn will be utilised in conjunction with novel food flavour and property measurements to develop texture modified foods that increase ease-of-swallowing, nutrition and hydration in aged care patients. The outcome will be improved quality of life and nutrition in the elderly and greater efficiency in aged care operations.'',
Grant type:
ARC Linkage Projects
Researchers:

  • Professor Peter Halley

    Professor
    School of Chemical Engineering
    Faculty of Engineering, Architecture and Information Technology

  • Professor Bhesh Bhandari

    Professor
    School of Agriculture and Food Sustainability
    Faculty of Science

  • Professor Jason Stokes

    Professor
    School of Chemical Engineering
    Faculty of Engineering, Architecture and Information Technology
Funded by:
Australian Research Council