Grace Ng

Citation

Thesis Title
Novel methods to characterise texture changes during food breakdown

Chewing food breaks it down, producing a ‘bolus’ that is swallowable. Ms Ng demonstrated how three novel characterisation techniques could be used to track the dynamic changes in the bolus during chewing that could be applied to a wide range of foods. This can help us discover the criteria of a safe-to-swallow bolus and allow for better food design.

Supervisors
Professor John Bronlund
Mr Marco Morgenstern
Professor Nigel Grigg