Dr. Carolyn Ross is a professor of food science and the director of the Washington State University School of Food Science. Her expertise covers sensory science, human perception of food textures, and the formulation of food products tailored to different populations. She joins The Drip to unpack texture's critical role in food acceptance and how this knowledge can be leveraged to design foods for diverse groups, from children with Down syndrome to older adults.
00:00 Understanding food texture is crucial for acceptance.
03:52 Down syndrome: 80% have eating and swallowing difficulties.
07:35 Individual consumer needs shape food product development.
10:16 Behavioral and preference studies on children, adults.
16:02 Include targeted users in product design decisions.
18:28 Water activity affects food consistency over time.
21:49 AQUALAB collaboration enhances food sensory evaluation.
23:53 Mantra: "I'm brave enough to climb any mountain."
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