Course

Online Course Principles of Sensory Science

Are you looking for an introduction in the world of sensory science with a focus on eating behaviour? Would you like to broaden and deepen your theoretical knowledge and gain the latest insights from present real world research? And are you looking for an integrated approach where food technology, consumer and nutrition science interact? Then this university-level online course is something for you!

Organised by Wageningen Academy
Date

Mon 1 March 2021 until Sun 30 May 2021

Duration 13 weeks / 80-90 hours in total
Location Online

Registration deadline: 10 February 2021
Register directly or download the flyer.

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 flavor-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.

For whom is this course?

This online course is designed for professionals acquainted with food and nutrition topics with a BSc level by working experience or study. Understanding of basic statistical data analysis and tests (e.g. T-tests, ANOVA) are pre-assumed.

Programme and topics

The course consists of course learning materials, practical tutorials, knowledge clips, student/faculty interaction on assignments and by email, course discussion platform for fellow student interaction and interactive self-tests of the learned concepts and applications. Participants follow this online course in the same pace. The duration of the programme is 3 study credits (ECTS), ┬▒ 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 both individual and group work assignments. The following topics will be discussed:

  • 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

Certificate with ECTS

Upon successful completion a certificate with 3 ECTS is issued. The certificate is designed for a business environment and gives no immediate rights to apply towards a formal degree programme on a university

Course instructor

The instructor of this online course is dr. S. (Sanne) Boesveldt, Wageningen University, Division of Human nutrition and health.

More information and registration

You can register for the Online Course Principles of Sensory Science or download the flyer. Questions? Contact the programme manager Monique Tulp-Jansen.

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