Section I: The Oral and Nasal Cavities: Anatomy, Physiology and Biology 1. Oral Cavity 2. Oral Receptors 3. Nasal Cavity and Olfactory Receptors 4. Saliva and its Roles in the Oral Processing of Food 5. Oral Microbiota and Flavor Perception: In-Mouth Metabolism and Redox Regulation Section II: Food Oral Management 6. Oral Management of Food 7. The Mastication and Oral Break Down of Solid Foods 8.

Bolus Formation and Swallowing 9. Food-saliva Interactions 10. Oral Behaviour of Food Emulsions and Emulsion Gels 11. Oral Emulsification and Oil/Fat Sensation 12. Mass Transfer and Flavor Release during Food Oral Processing 13. Oral-Nasal Mass Transfer during Food Oral Processing 14. Saliva Foam and the Dynamic Release of Aroma 15. Food Oral Processing with Reduced Capability of Eating and Sensory Perception: The Case of the Elderly 16.

Food Oral Processing for Infants and Young Children 17. Eating in Children and Adults with Down Syndrome Section III: Oral Processing and Sensory Perception 18. Texture Lexicons, Texture Terms, and their Variations 19 Food Oral Processing and Texture Perception 20 Food Oral Processing and Flavour Perception 21 Oral Processing of Spicy Foods and Spiciness Sensation 22 Multi-sensory Integration and Psychophysics of Sensory Perception 23 Sweetness Sensation and Sugar Reduction in New Product Development Section IV: Instrumental characterization of eating and sensory perception 24. Oral Rheology 25. Oral Tribology 26. The Road Forward to Instrumentally Assessing Oral Texture Perception: Biomimetic and Bioinspired Soft Machines 27. Methodologies to Determine Chewing Ability and Basic Processes Non-Invasively 28. Eating Capability of Elderly People: Assessment and Implications 29.

Development of Mastication Simulators for Oral Processing Research 30. Applications of Electromyography (EMG) Technique for Eating Studies 31. The Use of fMRI for Neural Behaviour Study of Eating and Sensory Perception 32. Modelling and Simulation of Food Oral Processing Section V: Applications and Implications of Food Oral Processing Research 33. Design of Food Structure for Enhanced Eating Experience 34. The Food Oral Processing Framework: Walking towards Fundamental Research along the Path of Product Development and Industrial R&D 35. Appreciation of Food Crispness and New Product Development 36. Design of Plant-Based Food for Enhanced Eating Experience 37.

The Contribution of Food Oral Processing to Metabolism and Nutrient Digestion.