Keynote speaker:
Ciaran FordeFrom perception to Ingestion; Sensory influences on food choice and intake
Exploring how sensory properties can be used to influence energy selection, eating behaviour and energy intake
"The sensory properties of foods and beverages are operational before, during and after an eating occasion, guiding choices, portion selection and energy intake within and across meals. Sensory evaluation has traditionally focused on quantifying these sensations in relation to preferences, yet many perceptual signals are influential in guiding energy intake and dietary patterns beyond their role in preferences. In addition to understanding perceptual responses to foods, we are interested in exploring how eating behaviour and energy intake changes in response to the sensory properties experienced during the meal. Our studies have explored the link between faster eating rates and greater energy intakes in children and adults, and how we can use food textures to moderate eating rate (g/min) and meal size. By profiling the eating rates of a wide range of foods we have demonstrated that texture differences can slow the rate of food intake, and moderate energy consumption within a meal. Sensory cues can also conceal differences in energy density, and we have explored the impact of energy density manipulations on later food intake for a series of sensory and volume matched foods. Through this, we demonstrated negligible compensation for energy reductions or additions, when the sensory cues and hedonic appeal of a food are maintained. In a series of ongoing studies, we focus on how health-labelling and sensory properties interact to influence both calorie estimation and portion selection. These findings create an opportunity to modify sensory properties to conceal energy density reductions and use food textures to guide eating behaviours that provide satisfying eating experiences. Addressing the serious public health challenges posed in our modern food supply will require changes to our food system. Understanding how sensory attributes can influence food choice and energy intake can inform the development of successful behavioural and dietary strategies for better management of chronic conditions such as obesity and type-2 diabetes. "
The 2018 meeting of the British Feeding and Drinking Group took place at the Marriott Cité Internationale Hotel, and welcomed 160 participants from all over the world.
The pre-conference took place the Wednesday 11 April 2018 afternoon in the Research Center of Institut Paul Bocuse (Visit of the culinary school and the Experimental Restaurant -Living Lab, Presentation of the Research activities, Welcome drinks).
The conference is an annual multi-disciplinary gathering of scientists and welcomes original contributions of research investigating some aspects of eating and drinking related to psychology, physiology, medicine, nutrition, food science, dietetics and related disciplines. The programme cover research linked to ingestive behaviour and associated conditions, overall well-being, food and beverages choices, preferences, perceptions and consumption, encouraging exchange and discussion of research findings across disciplinary boundaries.
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