Stefan K. Baier

Founder at PlaFooTex Consulting, LLC
Australia

Abstract Title: Texture gets you to the table, mouthfeel keeps you at the table-Towards the rational design of foods using in-vitro oral processing analytics

Biography:

Dr. Stefan K. Baier, Dipl.-Ing., FRSC, is the founder of PlaFooTex Consulting and an Adjunct Associate Professor at the University of Queensland, School of Chemical Engineering. He serves on the editorial board of the Journal of Texture Studies, the scientific advisory board for Food Oral Processing, and as associate editor with Frontiers | Food and Soft Materials. With 21+ years in the food industry (PepsiCo, Bühler, Cargill, Motif), he specializes in sustainable, consumer-centric innovation through collaborative R&D. Stefan holds over 10 patents and 55+ publications and has helped raise over $15M through initiatives like EIT Food and FaBA

Research Interest:

Texture and mouthfeel are critical to consumer acceptance in food and beverages, yet the shift toward healthier formulations—often involving novel, more sustainable ingredients or alternative processing methods—has disrupted conventional structure–function design principles. Reformulating to reduce components like sodium, fat, or sugar, or to increase fiber and protein content, presents a significant challenge because most evaluation methods rely heavily on first-bite impression analytics. While first bite impressions, typically assessed through standard sensory panels, are essential for launching a minimum viable product, long-term consumer loyalty is shaped more by the last bite impression—an integrated sensory experience developed over the course of an entire serving.