Food Innovation for Dysphagia: Developing Nutritious and Acceptable Texture-Modified Diets for Older Adults

Dear Colleagues,

The global increase in aging populations is accompanied by a rising prevalence of nutrition-related health concerns, particularly malnutrition, dehydration, and feeding difficulties. Dysphagia, which significantly affects swallowing ability, is especially relevant in geriatric care, as it compromises both safety and quality of life. Texture-modified diets (TMDs) remain a central strategy for managing dysphagia, helping to prevent aspiration and ensure safer mealtimes. Yet, their implementation poses multiple challenges, including issues of sensory characteristics and acceptance, nutritional adequacy, hydration, long-term adherence, caregiver burden, and barriers to clinical application.

With this Special Issue, we aim to advance the field of food science applied to aging populations by focusing on the development, processing, and optimization of TMDs for individuals with dysphagia. We will place particular emphasis on innovations in formulation, nutrient retention, sensory quality, and shelf stability, showcasing how food technology can directly improve the safety, nutritional adequacy, and acceptability of adapted diets. At the same time, we seek to highlight sustainability and cost-effectiveness in the production of dysphagia-friendly foods, ensuring that solutions are not only scientifically rigorous but also scalable and accessible.

Our goal is to gather multidisciplinary contributions from food science, nutrition, sensory research, clinical practice, and product development, while also addressing the psychosocial and health-related impacts of improved food design. Ultimately, this Special Issue provides a platform to bridge technological innovation with practical application, offering evidence-based strategies that enhance nutritional care, support caregivers, and promote healthier aging and quality of life for older adults worldwide.

The proposed topics are as follows:

1. Food Innovation in Texture-Modified Diets (TMDs);
2. Nutritional Quality and Functional Attributes of TMDs;
3. Sensory Optimization and Consumer Acceptance;
4. Food Technology Solutions for Practical Implementation;
5. Sustainability and Cost-Effectiveness in Adapted Food Production;
6. Interdisciplinary Perspectives Linking Food Science and Geriatric Nutrition.

Prof. Dr. Lídia Pinheiro
Prof. Dr. Cristina Almeida
Guest Editors

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• foods
• texture-modified diets
• nutrition
• dysphagia
• geriatrics
• caregivers