| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2018: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2017: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2016: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
The purpose of this research is visualization for the expression of attractive and palatable food. Cognitive food expression is represented by the combination of perceptual food texture/ flavor during the mastication process. In this research, I analyzed for food texture and flavor release with focus on the breakdown of food structure. Specifically, a sensitivity expression (e.g. creamy and rich) of the palatable food was analyzed by sensory evaluation, physical property measurement, structural observation, and component determination. I recommend that one approach to achieve palatable food texture/flavor is based on food structural engineering.
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