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Research results in food and nutrition

© INRA, C. Maître
On the occasion of the International Food Show, the latest Press Info items illustrate the diversity of the research conducted at INRA in the field of food and nutrition, taste, health and food safety.

> The importance of social interactions to the development of obesity:
taking into account the effect of social norms as perceived through collective representations of corpulence, on the nutritional habits of the French in the context of the fight against the obesity epidemic.

> How the sensory characteristics of foods act on satiety:
understanding how the sensory characteristics of foods contribute to both stimulating and inhibiting food intake.

> A mathematical model for predicting aroma release in the mouth during consumption of a food:
describing the transfers of matter that occur in the mouth and upper respiratory tract of humans during the consumption of a semi-liquid food, in this case flavoured, stirred yoghurt.

> Valuable staphylococci in cured meats and cheeses:
evaluating the diversity of coagulase-negative staphylococci (CNS), naturally present in many fermented products such as cheeses and cured meats and intervening in the sensory and health quality of these foods.

> Effect on meat quality of the addition of omega 3 fatty acids in pig feed:
studying the effects of incorporating linseed in animal feed on the omega 3 fatty acid content in meat.

> for further information about the International Food Show (SIAL)

Written by : Communications Department
Label for the news : Article
Date for the news : 2011.03.08
Date of creation : 17/11/2008
Date of last update : 17/11/2008