PhD Studentship: Structured and patterned food products for improved flavour, sensation, and nutrition

Food texture and mouthfeel are not only critical for consumer liking and acceptance, but are also intrinsically linked to mastication, swallowing and digestion. In turn, this effects the nutritional and dietary characteristics of a product. The human perception of food texture is governed by the material properties of the food, breakdown during mastication, hydration with saliva, and interaction with oral surfaces and receptors. A combination of physical properties such as viscosity, density, particle size and aroma release can drive the perception of a singular textural attribute such as ‘creaminess’. During oral food processing, the mixture of saliva and masticated food is called a food bolus, a lubricated mass which is ready to be swallowed.  

Observing and quantifying the dynamic modifications of food during eating helps us to determine the mechanical properties significant in driving texture perception [1], whereas chemical and other analysis of the bolus can insight into the nutrient properties [2]. 

In this project we will apply emerging techniques from the field of metamaterials to design structured and patterned food products that allow control of the oral food processing and perception. Metamaterials are a new class of artificial materials that can be engineered to possess properties that do not exist in natural materials and, for example, can be used to control and manipulate fluid flow over a solid surface [3].  

We will start by investigating the microstructure of the food bolus, using optical microscopy to image a representative of a food bolus (for example, a crushed biscuit mixed with artificial saliva) while forces, mimicking those which the bolus would be exposed to in chewing, are applied. Initially 3D printing, an emerging approach in food manufacturing [4], will be used to create structured, patterned and multitexture food products.  

Analytical techniques, such as infrared spectroscopy and chromatography will be explored as means of determining the effect of patterning and structuring on the nutrient properties or flavour release of the food during breakdown. Models of mastication will be developed using a combination of finite element and analytical modelling. The student will have the opportunity to spend significant time at Mondelēz’s R&D site and Innovation Lab based on the University of Reading campus.  

This will be a unique opportunity to gain analytical skills using cutting-edge facilities as well as gaining invaluable insight into industrial led R&D.   

1. M. Devezeaux de Lavergne et al., Bolus matters: the influence of food oral breakdown on dynamic texture perception, Food Funct. 8, 464 (2017).  
2. P. Morell et al., Understanding the relevance of in mouth food processing. A review of in vitro techniques, Trends Food Sci. Technol. 35, 18 (2014).  
3. F. Avallone et al., Metamaterials and Fluid Flows, Nat. Commun. 17, 4144 (2026).  
4. Varghese et al., Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies, Foods 9, 907 (2020).

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