Meet our course leader: Sanne Boesveldt
- Sanne Boesveldt
- Associate professor in Sensory Science and Eating Behaviour
“Smell and taste influence our eating behaviour far more than most people realise.”
Sanne Boesveldt is associate professor in Sensory Science and Eating Behaviour at Wageningen University & Research. Her fascination with smell and taste started early in her academic career and has shaped her research ever since. She obtained her PhD at VU Medical Centre in Amsterdam, specialised in olfactory science, and continued her work as a postdoctoral researcher at the Monell Chemical Senses Center in the United States, a world-leading institute for smell and taste research.
In 2010, Sanne joined Wageningen University & Research, where her research broadened from sensory perception to eating behaviour. Her work has been widely recognised, with awards including an NWO-Veni grant, an NWO-Aspasia grant and the AChemS Barry Jacobs Memorial Award.
Why sensory science matters
Sanne’s research focuses on how chemosensory signals such as smell and taste interact with physiological and cognitive processes that determine if, what and how much we eat. She was among the first researchers to demonstrate that food odours do more than trigger appetite.
“Food odours are not just pleasant, they actually carry information about what we are about to eat.”
Her group works along two main research lines: the role of smell in appetite regulation, and changes in smell and taste perception in clinical populations. With this work, Sanne aims to contribute to healthier, more enjoyable and more rewarding eating patterns, and ultimately to a better quality of life.
Teaching what she loves most
Sanne is the course leader of the online course Principles of Sensory Science, based on a Master’s course she also coordinates on campus. Teaching this subject gives her the freedom to fully share her enthusiasm for sensory science, especially smell and taste.
The course combines inspiration with a strong methodological foundation and shows how sensory science connects to eating behaviour, health and wellbeing in practice.
“In sensory science, there is always something new to discover, whether you are a beginner or an expert.”
Online learning, ahead of its time
The online version of the course was developed in 2017–2018 and marked Sanne’s first experience with distance learning. It soon proved its value, particularly during the COVID-19 pandemic, when education rapidly moved online.
“We quickly realised that even complex sensory concepts can be taught effectively online.”
Why Wageningen University & Research?
For Sanne, WUR is the only place in the Netherlands where sensory science and eating behaviour are so well embedded across both education and research. The combination of nutrition, consumer science and food technology creates a unique interdisciplinary environment.
She also values the close connection between students and staff. “There is a lot of personal contact, and lecturers are genuinely committed to education,” she says. Together with Wageningen’s clear focus on food, health and sustainability, this makes WUR a distinctive place to learn.