Beyond flavour: how sensory perception shapes health, nutrition and food innovation

Beyond flavour: how sensory perception shapes health, nutrition and food innovation Mouthfeel properties are crucial for human survival, nutrition, health and well-being. Unpleasant taste and mouthfeel properties in plant-based food, such as bitterness and astringency, are a challenge for the food industry, as flavour is key to consumers’ food choices. BeTASTy will contribute to deciphering the physiological and neural mechanisms in-volved in the interindividual unpleasant taste and mouthfeel perceptions through innovative molecular and cell-based approaches.