Award details

Development and validation of a numerical model of food comminution

Reference	D15333
Principal Investigator / Supervisor	Professor Paul Wright
Co-Investigators / Co-Supervisors	Professor Michael Heath, Professor Mark Hector
Institution	Queen Mary University of London
Department	Barts and The London School of Medicine
Funding type	Research
Value (£)	199,216
Status	Completed
Type	Research Grant
Start date	15/04/2002
End date	14/04/2005
Duration	36 months

Abstract

Food texture perception depends on the material properties of foods and the manner in which they are broken down. The collaborating group has used Finite Element Stress Analysis to create a 3D model of food reduction, capable of predicting differences in food failure from tooth morphology. However, the group has been unable to verify the model against real-world data. The co-applicants group has developed instrumented dental prostheses to measure in vivo bite forces in humans. We have collaborated to successfully verify the model for reduction of gum by teeth of prosthesis wearers. Working together we propose to develop and verify a general model of food comminution application to prediction of food texture perception and design of dental prostheses. (Joint with grant 26/D15334).

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

Associated awards:

D15334 Development and validation of a numerical model of food comminution

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