Rohit Srivastava

Scientist
Rohit Srivastava

General information

Researcher

FFOPP - Flavour, Food Oral Processing, & Perception

Job

Research Scientist INRAE

  • Ph.D., Food Engineering, Université Paris-Saclay, France
  • M.Sc., Product and Process Engineering, AgroParisTech, France
  • M.Sc., Culinary Innovation, Dublin Institute of Technology, Ireland
  • B.Tech., Biotechnology, SRM University, India

Activities

Research theme

At the Center of Taste and Feeding Behavior (CSGA) in Dijon, my research focus is on understanding the perception of food texture. In particular, I am working to correlate the physical properties of food with the resulting texture perceptions, while also taking into account the individual's oral physiology and eating habits. This involves the use of both in-vitro and in-vivo approaches, as well as the analysis of boluses, physiological characterisations (such as salivary flow rate and dentition status), and the design of tailored sensory tests.

Key words

Food structure, oral processing, texture perception, sensory analysis

Important publications

  • Srivastava, R., Bosc, V., Restagno, F., Tournier, C., Menut, P., Souchon, I., & Mathieu, V. (2021). A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies. Food Hydrocolloids, 115:106602. https://doi.org/10.1016/j.foodhyd.2021.106602
  • Srivastava, R., Stieger, M., Scholten, E., Souchon, I., & Mathieu, V. (2021). Texture contrast: Ultrasonic characterization of stacked gels' deformation during compression on a biomimicking tongue. Current Research in Food Science,4, 449–459. https://doi.org/10.1016/j.crfs.2021.06.004
  • Srivastava, R., Mantelet, M., Saint-Eve, A., Gennisson, J.L., Restagno, F., Souchon, I., Mathieu, V. (2021). Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression-an in vitro study. Innovat. Food Sci. Emerg. Technol. 70, 102695. https://doi.org/10.1016/j.ifset.2021.102695
  • Mantelet, M., Srivastava, R., Restagno, F., Souchon, I., & Mathieu, V. (2020). Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression. Food Hydrocolloids, 106099. https://doi.org/10.1016/j.foodhyd.2020.106099
  • Srivastava, R., Bousquières, J., Cepeda-Vázquez, M., Roux, S., Bonazzi, C., & Rega, B. (2018). Kinetic study of furan and furfural generation during baking of cake models. Food Chemistry, 267, 329–336. https://doi.org/10.1016/j.foodchem.2017.06.126

FFOPP - Flavour, Food Oral Processing, & Perception