Mathematical Tools to Understand and Predict the Impact of Food Structure and Individual Physiology on the Release of Stimuli Responsible for Sensory Properties and on Digestion

The design of foods that deliver targeted sensory and nutritional molecules has become a key challenge for the food industry. This study presents a multi-scale mathematical modeling framework of the digestive tract as a multi-stage reactor to decouple the effects of food structure and consumer physiology on digestion and sensory perception. Combining in vitro, in vivo, and in silico approaches, the authors illustrate three dairy-based examples—model gels, yogurts, and cheeses—to predict salt and aroma release in the mouth and protein digestion kinetics. The models provide a basis for formulating reduced-salt, enriched, or tailored food products.