UNISG researchers present Flagship Project research results in Valencia

Research conducted in collaboration with the MadeInAdd company launched

Luisa Torri and Chiara Chirilli of the Sensory, Behavior and Cognition Lab research team of the University of Gastronomic Sciences participated in the 7th International Conference on Food Oral Processing – Physics, Physiology and Psychology of Eating in Valencia (12-14 May 2025), to share the results of the research activities conducted as part of the Spoke 7 Flagship Projects.

The conference saw the research group present two works related to an innovative study on an aspect relevant to understanding how people perceive and evaluate the characteristics of texture of foods, known as oral tactile acuity.

Individual differences in oral tactile acuity contribute to each person having a different oral perception of texture from another person and consequently influence eating behavior. "Participating in the conference - explained Chiara Chirilli - was a valuable opportunity to discuss interdisciplinary topics that connect oral sensitivity, sensory perception, nutrition, metabolism and design of new foods. Our contribution highlighted how oral tactile sensitivity can influence eating behavior and explain some individual preferences. Investigating differences in lingual tactile acuity can offer important insights for the development of personalized eating patterns based on sensory responses".

The research was conducted in collaboration with MadeInAdd, a partner company in the creation of the devices used to assess oral tactile acuity. Participation in the conference represented an important opportunity for visibility for the activities of Spoke 7 and strengthened the dialogue between scientific research, technological innovation and the food industry.