PhD defence, Ching Yue Chow

Thesis title:

“Development of Children’s Texture Preferences and Perception of Foods with a Focus on Hardness and Particle Content”

Supervisor:

Professor Wender Bredie, FOOD

Evaluation Committee:  

Head of the committee, Associate Professor Michael Bom Frøst, FOOD

Professor Ciáran Forde, Wageningen University, The Netherlands

Dr Kathrin Ohla, Head of Perception and Cognitive Neuroscience, dsm-firmenich, Switzerland