Towards the rational design of low sugar beverages – My journey engineering mouthfeel
This session explores how emerging analytical tools including tribology, thin film rheology, salivary characterization, fluorescence imaging, and microfluidics can provide mechanistic insights into mouthfeel and oral processing. Through examples from low sugar beverage development, the presentation demonstrates how integrating physics, physiology, sensory science, and data driven approaches can move product development from empirical formulation toward predictive design of beverages with improved consumer acceptance.
- Session
Speaker
Stefan Baier
Food Science Consultant | Engineering How Products Feel, Taste, and Perform
Dr. Stefan K. Baier is an independent food science consultant with 24 years of experience spanning industry and academia. His expertise lies in texture, mouthfeel, oral processing, rheology, tribology, and ingredient technology, helping companies translate complex food physics into commercially successful products. Stefan has held senior scientific leadership roles at Aqua Cultured Foods, Motif FoodWorks, Bühler, PepsiCo, and Cargill and has authored more than 53 peer reviewed publications. He... read more