The proposal aims to elucidate sweet taste mechanisms by studying the role of water in sweet taste chemoreception. A multidisciplinary group will study critical solution effects under a number of specific tasks including structural studies using a range of spectroscopic methods, synthesis of sweeteners and psychophysical studies of sweetness in solutions and mixtures. The results can be applied to optimize sweet taste quality in food and drink.
Funding SchemeCSC - Cost-sharing contracts
6700 HB Wageningen