Award details

Development and validation of a numerical model of food comminution

Reference	D15334
Principal Investigator / Supervisor	Prof. Robin Crompton
Co-Investigators / Co-Supervisors
Institution	University of Liverpool
Department	Human Anatomy and Cell Biology
Funding type	Research
Value (£)	193,992
Status	Completed
Type	Research Grant
Start date	18/12/2001
End date	17/06/2005
Duration	42 months

Abstract

Food texture perception depends on the material properties of foods and the manner in which they are broken down. This 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 collaborating 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 35/D15333).

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:

D15333 Development and validation of a numerical model of food comminution

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