This episode is based on the content presented in the following paper: Ross, C.F. (2023), The texture factor: food product development for discrete populations including orally compromised elderly consumers and children with Down syndrome. Int J Food Sci Technol, 58: 6151-6157. https://doi.org/10.1111/ijfs.16696 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: 👉 https://anchor.fm/thefoodscienceaddict/subscribe ------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Instagram: @thefoodscienceaddict Website: https://thefoodscienceaddict.com/ Email: [email protected]