ALTFoodSense Project – Artificial Saliva-Based Technologies to Enhance Sensory and Nutritional Properties of Food

Abstract

The ALTFoodSense project aims to transfer existing scientific knowledge into practical tools that help to predict sensory and nutritional characteristics of food products. This is based on the innovative use of artificial saliva to simulate the food-saliva interactions occurring in the mouth, through objective and reproducible assessments. This approach offers a promising complementary tool to traditional sensory panels and physicochemical analyses, addressing limitations in reproducibility, cost, and applicability to novel food matrices. By combining insights from different fields such as saliva biochemistry and sensory science, ALTFoodSense introduces the “SensePredict” technology, a prototype capable of predicting organoleptic sensations and nutrient bioavailability based on the interactions between food components and saliva. By considering the variability of saliva composition among different consumer groups (e.g. gender, age, ethnicity), this technology not only provides quality control, but also supports the development of targeted food products for specific consumer groups with distinct salivary and nutritional profiles. ALTFoodSense also promotes the transfer of scientific results not only to the food industry sector, but also to students and other professionals. This aligns directly with the goals of the EdU_Saliva, supporting the inclusion of saliva science into higher education through accessible, innovative, and interdisciplinary teaching tools. Funding: Alentejo 2030-Programa Regional do Alentejo; Portugal 2030; European Union.