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Introduction
Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.
Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture.
Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight.
In this episode, Dr. Marlou Lasschuijt, an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University, discusses the above topics and their implications.
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- The Restructure Project
- [00:00]Introduction
- [00:47]Dr. Lasschuijt’s Research Focus
- [04:23]Understanding Food Texture and Eating Behavior
- [06:37]Impact of Food Texture on Satiation and Eating Rate
- [16:55]Applications and Innovations in Food Science
- [18:31]Unanswered Questions
- [25:34]Practical Recommendations for Healthier Eating
- [27:00]Current and Upcoming Research Projects
Guest Information
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She completed her PhD at Wageningen university where she studied sensory physiological systems involved in satiation. During her Postdoc she worked with researchers from all technical universities in the Netherlands to develop new technologies to measure food intake and eating behavior. Her current research focuses on the link between eating behavior and physiology in healthy and clinical populations.
Danny Lennon has a master’s degree (MSc.) in Nutritional Sciences from University College Cork, and he is the founder of Sigma Nutrition.
Danny is currently a member of the Advisory Board of the Sports Nutrition Association, the global regulatory body responsible for the standardisation of best practice in the sports nutrition profession.
Introduction to this Episode
Food science and behavior are intimately connected. One critical but o en overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.
Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture.
Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight.
In this episode, Dr. Marlou Lasschuijt discusses the above topics and their implications. Dr. Lasschuijt is an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University. Her current research focuses on the link between eating behavior and physiology in healthy and clinical populations.
Introduction to Food Texture
Definition and Classification
- Texture:
- In the context of food science, texture refers to the physical attributes of a food item that can be felt with the tongue, teeth, and fingers.
- These attributes include hardness, cohesiveness, viscosity, elasticity, and adhesiveness.
- Each characteristic contributes to the overall eating experience, affecting how the food is perceived and enjoyed.
- Texture Attributes:
- Hardness: The force required to compress a food item between the teeth.
- Cohesiveness: The extent to which a food holds together as it is chewed.
- Viscosity: The resistance of a liquid or semi-solid food to flow.
- Elasticity: The ability of a food to return to its original shape a er deformation.
- Adhesiveness: The tendency of food to stick to surfaces, such as the roof of the mouth or the tongue.
Classification of Foods Based on Texture
- Liquids: These include beverages and soups, characterized by their ability to flow easily.
- Semi-solids: Foods that have a thicker consistency than liquids but are not fully solid. Examples include yogurts, custards, and sauces. Semi-solids o en require spooning but do not necessarily need chewing.
- Solids: Foods that retain their shape and structure and require biting and chewing. This category is broad and includes:
- Dry foods: Such as crackers, chips, and nuts. These o en break easily and can be crunchy or crumbly.
- Crispy foods: Like fresh vegetables (e.g., carrots, celery) and some baked goods (e.g., cookies, toast). They produce a distinct sound when bitten into.
- Elastic foods: Such as gummy candies or some types of meat (e.g., octopus). These require significant chewing effort due to their ability to stretch and resist initial bite forces.
