Food Production

Tribology plays a fascinating and practical role in the world of food science. Food scientists and tribologists work together to explore how the physical properties of food, such as texture, mouthfeel, and flavour release, can be optimised to create a more enjoyable eating experience for consumers.

One way tribology impacts food is through the manipulation of friction. When we eat, our taste buds and senses not only respond to flavours but also to the way food feels in our mouths. Adjusting the fat content of a food product, for instance, can significantly affect its mouthfeel. Higher fat content can lead to a creamier, smoother texture, reducing the perception of friction as we chew or swallow. This contributes to the perception of indulgence and richness in foods like ice cream or chocolate.

The size and distribution of particles in a food product influence how it breaks down during chewing and digestion. Additionally, we can study adhesion properties, which determine how food particles adhere to surfaces in the mouth – particularly relevant for products like crisps or chips, where controlling adhesion can impact the perception of crunchiness and overall mouthfeel.

Using cutting edge technologies & research, our specialist equipment and custom-designed tests allow us to understand and adjust these factors, helping food scientists create products with the desired texture and flavour release characteristics.