Texture perception in children and implications for the perception of and preference for healthy foods

This international research initiative is a collaboration within the children working group in the European Sensory Science Society (http://www.e3sensory.eu). Despite being one of the strongest drivers of likes and dislikes for many foods, texture perception is not well understood in children. Texture perception is also a relevant topic for cross-cultural studies because differences in the food environment and dietary experiences across cultures influence preferences for sensory characteristics of food. In 2017, the E3S Children working group has started the B-Tex study, a Pan-European study to better understand how children perceive different texture properties and how this perception influences the acceptance and rejection of food. Currently, six countries from northern, central and southern Europe are collecting data within the B-Tex study. Pernilla Sandvik at the department of Food, Nutrition and Dietetics, Uppsala University is responsible for data collection among Swedish children.

For more information, please contact: Pernilla Sandvik