The world's population is ageing at an unprecedented pace, estimates indicate that more than 1,65 billion people will be aged 65 or older by 2050.
A recent thesis by Yunuen Almaguer Almaguer, presented as part of the 2nd level Master's degree in Innovation in Food Science and Technology – Michele Ferrero, explores how age-related sensory decline affects dietary habits and how food design can adapt in response.
The thesis – supervised by Professor Chiara Cordero, Dr. Andrea Peraino, and Dr. Valentina Bergamaschi – focused on how aging naturally reduces the capabilities of the five senses, with particular attention to smell and taste. Aging naturally diminishes the five senses, with smell and taste being particularly impacted. This can lead to reduced enjoyment of food and increased consumption of salt or sugar, potentially exacerbating chronic conditions like hypertension and diabetes. Almaguer's work highlights the importance of integrating sensory science with nutrition and consumer psychology to develop food products that are not only nutritious but also enjoyable and accessible for seniors.
The research outlines current challenges in the sector, such as low consumer adherence due to entrenched habits and varied sensory needs. However, it also identifies substantial opportunities: advancements in food technologies like 3D printing, microencapsulation, and texture modification could revolutionize the way we nourish the elderly.
Innovative strategies include flavor-enhanced soups, pureed dishes adapted to IDDSI texture levels, and simplified sensory evaluation tools, such as pictorial scales for taste testing. These developments emphasize the need for collaborative, user-centered design that involves older adults in the co-creation of food experiences.
The conclusion is clear: food for older adults should not only be safe and functional but also restore the dignity and joy of eating. By bridging the gap between science and market application, Almaguer’s thesis offers a roadmap toward a more inclusive, flavorful, and healthier future for aging populations worldwide.