Effects of Mouthfeel on Food Evaluation

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Description

This lesson will help students identify mouthfeel (texture)
characteristics that affect a foods appeal.  Students will
participate in a lab activity where food items of various mouthfeel
characteristics are presented and students will describe the
characteristics and identify the actual food item by mouthfeel
alone (isolating the sense of mouthfeel from the other four senses,
sight, hearing, taste and hearing.)


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    Grade: PS/Pre-K to 12, Community College to Graduate

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