The Tribology of Chocolate | Dr. Siavash Soltanahmadi | Oral Tribology & Healthier Food Design

How does chocolate feel so smooth — and can tribology make it healthier?

In this TriboNet webinar, Dr. Siavash Soltanahmadi from the University of Leeds explores how oral tribology reveals the hidden physics behind taste and texture. Using chocolate as a model system, he explains how fat content, saliva, and surface lubrication interact during eating and how this knowledge can guide the creation of healthier, sustainable, and lower-fat foods without compromising sensory pleasure.

Key Topics Covered:

Oral tribology vs. rheology in understanding food texture

Designing healthier foods through tribological insights

Biomimetic saliva substitutes for dry-mouth treatment

Protein microgels as natural texture stabilizers

Multi-stage lubrication of dark chocolate (solid, molten, saliva-mixed)

The “fat-gradient chocolate” concept — less fat, same enjoyment

Development of the 3D-printed artificial tongue for realistic food testing

The link between friction, taste, and multi-sensory food perception

🔗 Explore more on TriboNet.org:

What is Tribology?

Biotribology and Human Health

Friction and Lubrication Mechanisms

Tribology of Soft Materials

👉 Subscribe to TriboNet on YouTube
for more expert tribology webinars and research insights.

🔖 Hashtags

#Tribology #FoodTribology #OralTribology #Chocolate #HealthierFoods #Biotribology #TriboNet

🏷 YouTube SEO Keywords (Tags)

chocolate tribology

oral tribology food science

fat gradient chocolate

saliva substitute tribology

biomimetic artificial tongue

healthier food design tribology

protein microgels food texture

University of Leeds tribology

Siavash Soltanahmadi tribology

food lubrication chocolate