Scientists at the University of Twente figured out a new way to make food taste saltier. Not by actually adding salt, but by changing the texture of the bowl the food is served in. In a recent paper, UT researchers Thomas van Rompay and Sara Groothedde show that rough and irregular texture makes chips ‘seem’ saltier.
Food is a product that needs to please all of our five senses. As such, designing food can be very challenging. Participants of the ´Design the Future´ track at CuriousU had a chance to experience this challenge first hand. They had to design and prepare amuse-bouches for all other students at the summer school.