Sensory drivers of food intake
Does personalised approach based on sensory drivers of food intake improve diet quality?
Using a unique database of the sensory characteristics of foods developed by CSIRO, this honours project aims to assess the effectiveness of an intervention to improve diet quality by swapping discretionary foods choices for healthy alternatives based on individual’s sensory preferences and sensory characteristics of foods.
The project will involve assessment of food preferences, sensory quality of diet and diet quality, and personalised dietary intervention.
How do we feed the world’s growing population? How do we save our wildlife from extinction? Got an idea that will build a brighter, greener world?
Australian high school students are invited to submit a short video about one of Australia’s big science challenges.