Course Principles of Sensory Science

Discover the fascinating world of sensory science and enhance your understanding of how our senses affect our food choices. Our programme, with our online course on food sensory science, provides the latest insights from real-world research and covers a wide range of topics.

And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Join us today and deepen your knowledge in this exciting field. Sign up now for our Principles of Sensory Science online course.

Organised by Wageningen Academy

Registration is not open for this course.

You can already show your interest.

Why follow this online course?

After successfull completion of this course, you will:

  • Have insight in basic theoretical principles of sensory science.
  • Know how to select and apply sensory methods.
  • Have an overview of functions and physiology of the flavour-related senses and how they interact
  • Have insight in design and setup of a sensory experiment.
  • Know the challenges of setting up a sensory test in a scientific way.
How do I get my user to go from "It needs to feel different.” to “This feels great!”? To translate a consumer's feeling into sensory properties meaningful to both my users and the product developers? The course Principles in Sensory Science has helped me with that.
Giles Catcheside, Sensory Scientist, Haleon, Switserland

Is this course for you?

Wondering if this course is right for you? Our online program is specifically designed for professionals with a BSc experience or education in food and nutrition topics.

Prior knowledge of fundamental statistical data analysis and tests, such as T-tests and ANOVA, is recommended. While a CEFR English level B2 "Upper intermediate" is advised, it's not obligatory. Join us today to take your understanding of sensory science to the next level.

Programme & topics

The course includes course learning materials, practical tutorials, and knowledge clips. Students and faculty can interact on assignments. There is a course discussion platform for students to interact with each other. Additionally, there are interactive self-tests of the concepts and applications. During the programme, two online live meetings (max 1 hour) will be scheduled to meet and interact with your fellow participants and the course experts.

Participants follow this online course at the same pace. The duration of the programme is 80-90 hours of study spread over the total period. During the course, fixed dates are set when assignments need to be handed-in, consisting of individual assignments and group discussions.

  • Introduction to sensory science
  • Discrimination sensory methods
  • Hedonic sensory methods and Threshold testing
  • The chemical senses: Smell, Taste and Trigeminal sensations
  • Descriptive sensory methods
  • Interaction between the senses
  • Texture
  • Visual system
  • Interaction between the senses, food perception

Practical information

There is a maximum of 60 participants. Groups of 15 to 20 participants will be formed to secure small-scale teaching and personal involvement.

You need to acquire the book Sensory Evaluation of Food - Principles and Practices by Lawless, Harry T., Heymann, Hildegarde as course reference book and for more in-depth knowledge.

Certificate and EduBadge

A digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued upon completion. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course More information can be found here. You can also receive a certificate that is designed for a business environment. None of these gives immediate rights to apply towards a formal degree programme at a university but might support your right to admission.

The content of this online course fully met my expectations. I learned a lot, including how to solve issues. The group interaction opened up a whole world of different opinions and discussions with people from all over the world, dealing with the same topics. Overall I am very satisfied that I joined.
Dubravka Škrobot, Institute of Food Technology, Serbia

Stay informed

Questions? Contact Wageningen Academy.