Project description
Enhancing flavour for healthier diets
Unhealthy diets contribute to chronic diseases. Flavour, particularly the astringent mouthfeel common in plant-based foods, plays a key role in consumer acceptance. Understanding how astringency is perceived is essential to effectively promoting plant-based diets. Supported by the Marie Skłodowska-Curie Actions programme, the TASTeM project will investigate the perception of astringency, with a focus on mechanosensation, through an interdisciplinary approach. It will identify mechanoreceptors on oral cells and study how phenolic compounds interact with the oral cavity using atomic force microscopy. Sensory studies will explore ingredient replacements or additives that improve mouthfeel without compromising health benefits. The findings will support healthier diets by enhancing the appeal of plant-based foods.
Objective
An unhealthy diet is a major contributor to chronic disease and mortality worldwide. A shift toward healthier food choices is therefore essential to reduce the burden of diet-related diseases. A critical factor driving food choices and ultimately dietary habits, is flavour, which is a complex combination of sensory properties, including taste, aroma, and mouthfeel. Astringent mouthfeel is a tactile sensation characterised by a puckering, rough, or drying feeling in the mouth, often associated with foods and beverages with significant health benefits, including plant-based products. While plant-based diets are generally considered healthier and more sustainable than animal-based diets, their astringent properties frequently lead to consumer rejection. Overcoming these sensory barriers is key to promoting plant-based foods for both health and environmental sustainability. Previous studies show that astringency is triggered by the interaction between phenolic compounds in plant products and salivary proteins or oral epithelial cells. However, the exact mechanosensory pathway for astringency perception remains unclear. This project aims to uncover the fundamental mechanisms behind astringency perception, focusing on mechanosensation, through an interdisciplinary approach that combines molecular, biophysical, and physiological strategies. The study will identify specific mechanoreceptors on oral cells and investigate how phenolic compounds interact with components of the oral cavity. Atomic force microscopy will be the core technique to investigate mechanoreceptor activation, while sensory studies will explore ingredient replacements or additives to improve mouthfeel without compromising health benefits. As such, this project aligns with the Sustainable Development Goal number 3 – “Good health and well-being” – set out by the United Nations, by providing valuable insight into the development of more sustainable dietary patterns, while promoting long-term health benefits.
Fields of science (EuroSciVoc)
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques. See: The European Science Vocabulary.
- engineering and technology other engineering and technologies food technology
- social sciences sociology demography mortality
- natural sciences biological sciences biochemistry biomolecules proteins
- natural sciences physical sciences optics microscopy
- medical and health sciences health sciences nutrition
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Keywords
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Project’s keywords as indicated by the project coordinator. Not to be confused with the EuroSciVoc taxonomy (Fields of science)
Programme(s)
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
Multi-annual funding programmes that define the EU’s priorities for research and innovation.
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HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA)
MAIN PROGRAMME
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Topic(s)
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Calls for proposals are divided into topics. A topic defines a specific subject or area for which applicants can submit proposals. The description of a topic comprises its specific scope and the expected impact of the funded project.
Funding Scheme
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
Funding scheme (or “Type of Action”) inside a programme with common features. It specifies: the scope of what is funded; the reimbursement rate; specific evaluation criteria to qualify for funding; and the use of simplified forms of costs like lump sums.
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European Fellowships
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Call for proposal
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
Procedure for inviting applicants to submit project proposals, with the aim of receiving EU funding.
(opens in new window) HORIZON-MSCA-2024-PF-01
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Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.
85354 FREISING
Germany
The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.