Clinical trials: Bite Size
Taste Perception, Fat Sensation
Taste, Fat Sensation and Texture Study
Food is selected primarily on their taste and texture properties. It is essential to get more insight in taste and texture characteristics of the foods in the Dutch and Malaysian diets for a better understanding of food choices.
- Conditions
- Taste Perception, Fat Sensation, Eating Rate, Bite Size
- Trial name
- NCT03233503
- Testing
- Basic taste, fat sensation and texture perception
- Volunteers
- 35 people, healthy volunteers welcome
- Sponsor
- Wageningen University