In session 18 dedicated to dairy, Dr. P. Buldo spoke about friction factors that correlate to mouth coating, mouth thickness and the amount of fat in dairy products. By using both rheology and tribology measurements, it is possible to gain a full overview of perceived differences in oral texture and to quantify mouth coating, mouth thickness and graininess.

The EFFoST working group on Health & Food had their first meeting to discuss potential activities. Suggestions include contributing to the EFFoST newsletter and creating a session at next year’s conference. The EFFoST office will support the working groups by helping with more practical issues such as communications and organising events. The working groups are a new initiative and are still in the early stages of defining their goals and directive. If you are interested in joining, please contact us at info@effost.org to stay informed.

EU project, OLEUM, organised a special session dedicated to food integrity and sensory evaluation for food authenticity. Diego Garcia spoke about how the quality of oils in the market has improved due to the use of sensory methods. Additionally, the need to identify products vulnerable to fraud and for national administrations to share fraud data was emphasised by Franz Ulberth from JRC.

There is a special EU Collaboration Corner at EFFoST2018 to encourage projects to share their results with the EFFoST community. Come by, if you would like to hear about Nanopack, Katana, OLEUM,  NoBay or MyNewGut.

Today, Nofima and EFFoST,  the partners of the EU-funded project AQUABIOPRO-FIT, took this opportunity to meet and catch up.

3D printing of foods with different porosities can be used to create different textures. By increasing the pore size the hardness also increases according to Peter Debrauwer who presented in Session 22 Additive Manufacturing. When the pore size is varied from layer to layer different texture perceptions can be created with 3D printing.

After a long day of parallel sessions, the conference attendees were able to enjoy a gala dinner in Le Nantilus on the La Loire overlooking the city of Nantes. The conference dinner is always a highlight, as it combines delicious local cuisine with lively conversations with fellows delegates.