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Food scientists Bernhard, Nguyen promote texture study at Down syndrome convention

Posted by struscott | September 12, 2017
Ben Bernhard, left, and Thuy Nguyen at the National Down Syndrome Congress Convention in Sacramento.
Ben Bernhard, left, and Thuy Nguyen at the National Down Syndrome Congress Convention in Sacramento.

Ben Bernhard, doctoral candidate in the WSU/UI School of Food Science, and postdoctoral researcher Thuy Nguyen attended the National Down Syndrome Congress Convention in Sacramento in July.

Working with his advisor, Professor Carolyn Ross, Bernhard is conducting research on texture perception in children with food texture sensitivities, with an emphasis on children with Down syndrome. Making the leap from purees to more complex textures such as meats, vegetables and grains is important for children’s oral motor development and nutrition during critical developmental years.

Bernhard and Ross will ultimately develop products that can make this transition easier for children with texture sensitivities.

Bernhard is now recruiting nation-wide for children with texture sensitivities.