Design of sustainable soft-solid foods intended for special diets: Rheological, tribological and nutritional evaluation

This PhD thesis focuses on product innovation for special diets, adhering to circularity and sustainability principles. Product design will involve upcycling agri-food waste, to create innovative dietary solutions. Employing advanced food formulation technologies and soft matter science, the project examines the rheo-tribological properties of soft-solid swallowing to develop a comprehensive model of oral processing. These insights are fundamental to develop sustainable commercial products with enhanced textural and sensory properties and for supporting the patient. The results could improve commercial food products, support clinical nutrition, and contribute to a more sustainable food system.