The way food feels in the mouth influences what consumers prefer, how full they feel, and the types of products they choose. In her doctoral work at NMBU and Nofima, Aikaterini Katsikari explored how different texture preferences relate to consumption patterns, sensitivity to oral sensations, and the intake of processed foods.
Her findings offer new insights that may inform healthier product development and contribute to improved public health outcomes.
Below, she answers four questions about her research:
Why is this research important?
These insights have a practical implication for product development and public health, serving as an example of how food texture can be used to promote healthier food choices.
What were the goals of you phd-work?
This doctoral thesis investigated how food texture, and the way that food feels in the mouth, can shape what consumers like, how they feel, and how much food they consume including processed foods. Through two studies in Norway and one in Spain, the work combined behavioural questionnaires, sensory evaluations, instrumental assessments of oral tactile sensitivity, as well as evaluation of real food models such as bread and yoghurt.
What are your most important results?
The findings showed that consumers who prefer softer and smoother textures tended to choose more processed products. In contrast, those who enjoyed harder and more complex textures report a greater satiety and lower intake of processed foods.
What is the potential impact of your research:
This thesis’ work introduced a new framework of consumer segments based on their sensitivity to texture which can be considered a behavioural driver of eating habits.
Fact box:
Aikaterini Katsikari
- Has previously studied: Bachelor’s degree in Science of Nutrition and Dietetics at the International University of Thessaloniki and International master in Physiological and Psychological Food Choice Determinants at the Université Bourgogne Franche-Comté and L’Institute AgroDijon
- Home town: Patras, Greece
- The title of her thesis:
- Norwegian: En multimodal utforskning av teksturoppfatning og dens betydning for preferanser, metthet og inntak av bearbeidede matvarer i ulike forbrukersegmenter
- English: A multimethod exploration of texture perception, and its implications on preferences, satiety, and processed food consumption in different consumer segments
- Main supervisor: Paula Varela, Senior Scientist at Nofima, Ås, and Professor at Faculty of Chemistry, Biotechnology and Food Science, University of Life Sciences, Ås, Norway
- Co-supervisor(s): Catrin E Tyl, Associate Professor, Faculty of Chemistry, Biotechnology and Food Science, University of Life Sciences, Ås, Norway, Hanne Hennig Havdal, Nutritionist, Orkla Foods, Oslo, Norway and Marte Gjeitung Byfuglien, Health and Nutrition Manager, Mills, Oslo, Norway