FILLET TEXTURE

        To building our technical strength in texture research at the Institute of Food Research and Product Development (IFRPD), we continue to invest in three core areas: expertise, network, and facilities. We will explore structure and ultrastructure of muscle from aquaculture species (e.g., trout, tuna, tilapia) for designing and optimizing their texture as well as developing new processing technologies to extend shelf-life and create innovative products. Our research will also extend to consider the dynamic and integrative nature of texture perception during eating process in delivering texture for specific needs.