Food Oral Processing

Section I: The Oral and Nasal Cavities: Anatomy, Physiology and Biology
1. Oral Cavity
2. Oral Receptors
3. Nasal Cavity and Olfactory Receptors
4. Saliva and its Roles in the Oral Processing of Food
5. Oral Microbiota and Flavor Perception: In-Mouth Metabolism and Redox Regulation

Section II: Food Oral Management
6. Oral Management of Food
7. The Mastication and Oral Break Down of Solid Foods
8. Bolus Formation and Swallowing
9. Food-saliva Interactions
10. Oral Behaviour of Food Emulsions and Emulsion Gels
11. Oral Emulsification and Oil/Fat Sensation
12. Mass Transfer and Flavor Release during Food Oral Processing
13. Oral-Nasal Mass Transfer during Food Oral Processing
14. Saliva Foam and the Dynamic Release of Aroma
15. Food Oral Processing with Reduced Capability of Eating and Sensory Perception: The Case of the Elderly
16. Food Oral Processing for Infants and Young Children
17. Eating in Children and Adults with Down Syndrome

Section III: Oral Processing and Sensory Perception
18. Texture Lexicons, Texture Terms, and their Variations
19 Food Oral Processing and Texture Perception
20 Food Oral Processing and Flavour Perception
21 Oral Processing of Spicy Foods and Spiciness Sensation
22 Multi-sensory Integration and Psychophysics of Sensory Perception
23 Sweetness Sensation and Sugar Reduction in New Product Development

Section IV: Instrumental characterization of eating and sensory perception
24. Oral Rheology
25. Oral Tribology
26. The Road Forward to Instrumentally Assessing Oral Texture Perception: Biomimetic and Bioinspired Soft Machines
27. Methodologies to Determine Chewing Ability and Basic Processes Non-Invasively
28. Eating Capability of Elderly People: Assessment and Implications
29. Development of Mastication Simulators for Oral Processing Research
30. Applications of Electromyography (EMG) Technique for Eating Studies
31. The Use of fMRI for Neural Behaviour Study of Eating and Sensory Perception
32. Modelling and Simulation of Food Oral Processing

Section V: Applications and Implications of Food Oral Processing Research
33. Design of Food Structure for Enhanced Eating Experience
34. The Food Oral Processing Framework: Walking towards Fundamental Research along the Path of Product Development and Industrial R&D
35. Appreciation of Food Crispness and New Product Development
36. Design of Plant-Based Food for Enhanced Eating Experience
37. The Contribution of Food Oral Processing to Metabolism and Nutrient Digestion