Food Oral Processing

Understanding oral activities leading to food perception is crucial for developing desirable products. Further, understanding bolus formation and swallowing is important for a pleasant meal, especially for individuals with swallowing difficulties (dysphagia). At RISE, we have developed advanced methodologies and tools to analyse these processes.

The Gothenburg Throat, capable of simulating swallowing for both healthy individuals and dysphagia patients.

Dysphagia Research and Solutions

Dysphagia, a common issue especially among seniors, often requires texture-modified foods for safe swallowing. To minimize the need for patient testing, we developed the Gothenburg Throat —a biomimetic swallowing device that replicates the human throat, including trachea, pharynx and esophagus. This device allows us to evaluate texture-modified food and beverages and to simulate various swallowing impairments and assess food behaviour through visual, gravimetric, ultrasonic, and pressure-based analyses.

Bolus Studies

We conduct detailed bolus studies using real food and artificial human saliva, assessing the rheological properties with both younger and senior participants. These insights help us optimise food textures for various demographics and swallowing capabilities. To estimate frailty, and specifically oral frailty, we are using various devices in collaboration with scientists in Japan.

Swallowing Detection with Swallowing sensor

The Japanese swallowing sensor GOKURI, a neckband device that records swallowing sounds, aids in the detection of swallowing disorders. This non-invasive tool offers new possibilities for early dysphagia diagnosis. Analysis of bolus velocity during swallowing is available through Pulsed Ultrasound Velocimetry (Incipientus).

Our Offerings

Texture Analysis: Measuring food texture, including hardness and crispiness, rheology in shear and extensional flow as well as e.g. cutting strength.
Food modification for dysphagia management: Expertise from ingredient selection to 3D food printing for enhanced food aesthetics.
Textural Changes During Oral Processing: Monitoring and analysis of food texture changes during consumption.
Biomimetic Swallowing Device: The Gothenburg Throat for simulating and analysing swallowing behaviour in both healthy individuals and those suffering from dysphagia.

Welcome to RISE with your problem or idea – together we will find the way forward.

Our experts

Mats Stading

Johanna E Andersson

More information

Stading, M. et al. A Device that Models Human Swallowing. Dysphagia (2019)

Stading, M. & Andersson, J. A mechanical model of the human throat for swallowing rheology. in Trans. Nordic Rheol. Soc. vol. 29 51–57 (2021).

Qazi, W. M., Ekberg, O., Wiklund, J., Kotze, R. & Stading, M. Assessment of the Food-Swallowing Process Using Bolus Visualisation and Manometry Simultaneously in a Device that Models Human Swallowing. Dysphagia (2019)

Stading, M., Miljkovic, A., Andersson, J. & Matsuo, K. Bolus rheology of texture adjusted food—Effect of age. Journal of Texture Studies 54, 824–834 (2023).

Stading, M. Bolus rheology of texture-modified food: Effect of degree of modification. Journal of Texture Studies 52, 540–551 (2021).

Andersson, J., Kwang Tan, C., Matsuo, K., Suzuki, K. & Stading, M. Investigating Swallowing Sounds of Viscous Fluids for Optimized Food for Dysphagia Management. in Trans. Nordic Rheol. Soc. vol. 31 161–165 (2023).

Stading, M., Sepehri, S., Andersson, J. & Johansson, C. Nano-Rheometry for Non-Invasive Monitoring of Texture During Food Oral Processing. in Trans. Nordic Rheol. Soc. vol. 30 53–57 (2022).

Stading, M. Physical properties of a model set of solid, texture-modified foods. Journal of Texture Studies 52, 578–586 (2021).

Sepehri, S. et al. Remote Sensing of the Nano-Rheological Properties of Soft Materials Using Magnetic Nanoparticles and Magnetic AC Susceptometry. Nanomaterials13, 67 (2023).