88
Participants
Start Date
June 9, 2020
Primary Completion Date
December 31, 2020
Study Completion Date
December 31, 2020
Texture-modified foods for cancer patients (Stage 2)
Participants (cancer patients that require texture-modified foods) will be expected to evaluate a maximum of three meals over a 2-weeks period.
Taste-optimised foods for cancer patients (Stage 3)
Participants (cancer patients with taste \& smell alterations) will be expected to evaluate three foods at home over a period of one month.
Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Reading
AZTI Spain
UNKNOWN
Maspex Poland
UNKNOWN
Natural Machines Spain
UNKNOWN
University of Warsaw
OTHER
University of Reading
OTHER