WG8: Food Oral Processing and Digestion

▶️ WG8 leaders:

✒️ Prof Ciarán Forde / Professor and Chair: Sensory Science and Eating Behavior

Division of Human Nutrition and Health, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands 

P: +31 317487120 / E: ciaran.forde@wur.nl / office.hn@wur.nl / W: Sensory Science and Eating Behaviour

✒️ Prof Markus Stieger / Professor: Sensory Science and Eating Behavior 

Division of Human Nutrition and Health, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands 

P: +31 317480100 / E: markus.stieger@wur.nl / W: Sensory Science and Eating Behaviour  

▶️ Overall objectives:

• To foster research and knowledge exchange in studies relevant to human food oral processing and bolus collection and analyses as it relates to digestion, metabolism, energy intake and perception, involving the use of novel techniques and controlled eating behaviour methods.
• To harmonize data collection protocols and analysis approaches for food oral processing and bolus characterization in relation to digestion to promote high quality and consistency in data collection and sharing, and foster collaborative analyses that links food oral processing to metabolic health.

▶️ Specific objectives:

• To develop guidelines for experimental design, data collection, analysis and sharing for food oral processing and bolus assessments as it relates to in vitro and in vivo digestion studies and ad libitum energy intake studies and post-prandial metabolic responses across different food materials.
• To create consensus approaches to characterize the impact of food material and mechanical properties on oral structural breakdown and bolus properties throughout the digestive pathway from mouth through stomach to intestine.
• To establish best practices approaches to link these differences to static and dynamic in vitro (INFOGEST) models of digestion.
• To explore novel associations how differences in food oral processing behaviors (inter-individual differences, differences across the life-span i.e. children, adults, elderly) and between food structures influence food digestion using in vivo and in vitro approaches (in collaboration with INFOGEST WG 1 - 2).