Ciaran Forde

Ciaran Forde is a Full Professor in Sensory Science and Eating Behaviour at Wageningen University & Research, Netherlands. With an extensive research output of 148 publications, he leads 14 active research projects and has supervised numerous PhD candidates. His work bridges food science, nutrition, and human behavior to understand how sensory properties influence eating patterns across different age groups.

• Field: Food Science & Nutrition
• Research Focus: Sensory properties, oral processing, and eating behavior
• Impact: 148 publications with significant media coverage

Professor Forde's research centers on sensory science and eating behavior, with particular emphasis on how food texture, oral processing, and sensory properties influence food choice and intake across the lifespan. His work spans multiple populations including infants, children, adults, and older adults, addressing critical issues in nutrition and health. Key research themes include the relationship between eating rate and energy intake, texture perception in aging populations, development of taste preferences in early life, and the sensory properties of plant-based alternatives.

His recent publications (2023-2025) demonstrate a strong focus on mechanistic studies of oral processing and its metabolic consequences, with growing interest in sustainable food systems including plant-based alternatives. The research shows consistent methodology employing both controlled laboratory studies and real-world observations to understand how sensory properties moderate eating behavior.

Professor Forde has been actively involved in media outreach, with 11 press/media contributions discussing topics such as ultra-processed foods, weight management through chewing behavior, and dietary strategies for health improvement. His work has received attention from major media outlets highlighting the practical applications of his research.

As a supervisor, he currently oversees 14 active PhD projects with diverse focuses including food matrix structure, oral processing behaviors, savory taste exposure, and tracking digestion processes. His supervisory approach emphasizes interdisciplinary collaboration, with projects spanning food science, nutrition, psychology, and health outcomes. He also contributes to significant datasets supporting research in food science and nutrition.