"As humans, we eat and drink not just for survival, but also for sensory pleasure and enjoyment. The practices of eating and drinking are known to everyone, but the physical, physiological and psychological principles involved in this are not as obvious as they appear to be. For the food industry, who must consider sensory perception, food texture, flavour release, and nutrition when developing new products, there is a growing interest at international level about the science of eating and oral dynamics of sensory perception and how this can benefit food manufacturers and retailers of the sensory quality of food. An examination of the new developments in the field of food oral processing research will also be of interest to oral physiologists, oral biologists and dentists"-- Provided by publisher.