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