Sensory drivers of food intake

Does personalised approach based on sensory drivers of food intake improve diet quality?

Zinc rich foods

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.



Tagged in Honours projects - Food and Nutrition Science, Honours projects - Jo Zhou