On June 15th, the research scientist at VTT Technical Research Centre of Finland, Saara Pentikäinen, defended her thesis regarding the impact of cereal food structure on the first steps of digestion and on satiety. It was shown that the impacts of the structure of cereal foods on satiety are transmitted through both sensory perception and physiological processes. These aspects should be taken into account when developing pleasant and healthy food products. Read more at the VT