When "Stamppot" meets "Nasi lemak" Dietary taste patterns in the Netherlands and Malaysia

PhD defence

When "Stamppot" meets "Nasi lemak" Dietary taste patterns in the Netherlands and Malaysia

PhD candidate Peysze PS (Peysze) Teo
Promotor prof.dr.ir. C (Kees) de Graaf
Co-promotor dr.ir. M (Monica) Mars
Co-promotor dr SW Yan
Organisation Wageningen University, Division of Human Nutrition
Date

Thu 19 April 2018 11:00 to 12:30

Venue Auditorium, building number 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

More information

SVT study assesses the taste profile of common consumed foods with a sensory panel. That is, a group of selected and trained people is rating the taste intensities of the 5 basic tastes, i.e. sweet, salt, sour, bitter and umami, in an array of foods. Moreover, the foods are being described in terms of fat sensation and eating rate. We envisage to quantify the sensory characteristics of about 1,000 food products and meals. The foods selected for profiling are based on nutritional surveys.

We provide a database that contains sensory data of a wide array of foods and meals. This will enable us to add sensory information to nutritional data that is already being collected in observational studies, in order to further understand food choices of specific populations, e.g. children, elderly or patient groups. This database will also make it possible to compare sensory profiles of diets across different cultures.