Happy Eating. Not a wish for a nice lunch, but a new research line developed at the UT. ‘It’s about promoting healthy eating by making it more attractive,’ explains Janet van den Boer, one of the involved scientists and the initiator of the ‘Happy Eating Event’ held in the TechMed Centre on the 24th of March.
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.
The surface texture of your cup or other tableware affects the taste of what you are drinking or eating. UT researchers proved this in a study published last week.
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.