Esther Kim is a senior research scientist of the Food Structure & Engineering team at the New Zealand Institute for Plant and Food Research, with 13 years’ experience. She received a PhD in Chemical and Materials Engineering from the University of Auckland (New Zealand) in 2008. She has a strong interest in food design tailored for specific consumer segments. She uses multidisciplinary approach, which includes oral physiology, food science, sensory science, consumer science and human nutrition, to understand the link among food structure, food oral processing, sensory perception and digestion. Currently, she is exploring the feasibility of categorizing consumers according to their chewing style and the influence of chewing behaviour on physiological responses of foods.
About her talk:
This presentation will how the differences in food oral processing affects the digestion of carbohydrate-rich foods. She will also address the importance of understanding the variance in consumer oral processing behaviour to design food products that deliver desired functionalities for target consumer groups, with some research examples.