Sensor-based technological platform to investigate the effect of age-induced changes of oral physiology on the bolus properties and on the subsequent phases of swallowing and digestion

The main goal of oral processing is preparing food for swallowing and digestion, where mastication determines the effective surface area of food particles and food bolus properties.

Ageing induces changes in oral physiology leading to substantial alterations in bolus properties, bioaccessibility, and bioavailability of nutrients.

The impact of age-related alterations on swallowing and digestion can be intensified by health conditions that may cause dysphagia.

SENSINGTech is an interdisciplinary research project that, integrating a full sensor-based technological platform, aims to investigate the evolution of food properties in mouth, and the dynamics of food oral processing and saliva addition on bolus formation, to quantify its impact on both swallowing and the delivery of nutrients.

This work aims to provide clear-cut boundaries of food characteristics that ensure a safe swallow.

The key limitation of working with vulnerable people to accurately measure mastication, swallowing and digestion will be overcome by developing a quantitative in vitro approach that mimics the human feeding process, monitoring the “Stage II of transport” for solid food intake – not captured by any in vitro system yet.

This project will enable the fellow to acquire a strong competence in food oral processing, swallowing, and digestion, learning new methodologies and applications to meet the challenges linked to population ageing and the management of dysphagia.

This research will address the Horizon Europe (HE) efforts devoted to “Health”, where the unique combination of expertise will lead the candidate towards an independent scientist career of high quality and strong international visibility.

SENSINGTech will therefore be a milestone for the future research career of the applicant, positioning both the fellow and the host in leading positions in food oral processing and the dysphagia research field.