Are you looking for an introduction to 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.
Registration deadline: 12 February 2023
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 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.
Is this course for you?
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. CEFR English level B2 ‘Upper intermediate’ is advised, not obligatory.
Programme & topics
The course consists of course learning materials, practical tutorials, knowledge
clips, student/faculty interaction on assignments, course discussion platform
for fellow student interaction and interactive self-tests of the learned
concepts and applications. During the programme 2 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 in 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
- Visual system
- Interaction between the senses, food perception
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
Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. 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 on a university; but might support your right to admission.