Dr. Lisa Duizer Research Project

1) Physiological basis of sensory perception

This program investigates in-mouth sensations pertaining to a variety of tastes and mouthfeels.We have been focusing on a phenolic acids and perception of astringency and bitterness of these compounds when found in whole grain products.

2) Foods for older adults

At the present time, we are working on modified texture foods and optimizing the sensory perception of these foods. We are investigating commercial and in-house pureed food products for individuals with swallowing difficulties as well as working with in-house formulations for use by cooks in LTC homes

For More information, please visit: www.uoguelph.ca/~lduizer/index.html