Maximizing Flavor: Leveraging Nano-biophysical Methods for Studying Flavor Active Chemo- and Mechanosensors

The food industry faces the challenge of creating healthier products with less salt, sugar, fat, and calories while preserving flavor and consumer satisfaction. Flavor perception, shaped by taste, smell, texture, and individual factors, demands deeper understanding to advance healthier food innovations.

This research employs nano-biophysical techniques, particularly bio atomic force microscopy (AFM), to explore taste and texture at the molecular level.