A 3-day, in-person course hosted by the National Alternative Protein Innovation Centre on ‘Mouthfeel Assessment’. The course is for industry professionals and will take place at Nexus in Leeds on 18-20 May 2026.

Detailed Description

This course focusses on developing an in-depth understanding of mouthfeel assessment in alternative proteins, blends and complex food matrices to address real-world industry challenges. Participants will gain state-of-the-art knowledge to address industry problems. The course will provide state-of-the-art knowledge and hands-on experience using cutting-edge equipment and advanced data science toolkits to accelerate the product development cycle.

The course explores key aspects of mouthfeel, creaminess, juiciness, mouth coating, and the role of saliva in oral processing. It highlights the importance of rheology and tribology in sensory perception, covering a range of sensory tests, tribology using tongue-like surface, mouthcoating using real-time adsorption techniques, and data science approaches for deriving meaningful correlations.

This training is designed for industry involved in product development and sensory science who wish to deepen their understanding of texture and oral processing, including fluid flow, friction, lubrication and adsorption, to fast-track product development and create products that are appealing to consumers.

We are offering an additional service on 21 May 2026, where you can test your own samples using the equipment demonstrated during the training. This service is available at an additional cost. If you are interested in learning more, please email training@napic.ac.uk.

For further information contact:

Jyoti Semwal – NAPIC Skills Development Manager – training@napic.ac.uk