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 might be something for you.
Participants will learn about basic, as well as more advanced sensory methodology: good sensory practice, discrimination tests, sensory thresholds, descriptive, preference and affective tests, training and selection of panel, context & bias in sensory studies. In addition, in depth sensory perception and evaluation: physiology, anatomy & functions of the senses (smell, taste, trigeminal, texture, color, appearance), psychophysics and behavioral observation are discussed.
This course is available on the online learning platform of WUR. Participants sign in with their personal account. The course consists of knowledge clips, learning materials, practical tutorials, 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 the programme of ± 80-90 hours of study in the same pace; the study load is spread over the total period. The entire group begins the course at the same date and is expected to complete lessons and (individual & group) assignments by specific dates (weekends).
Within the 13 weeks time-frame a 12 week programme is offered, taking into account public holidays.
Results for you
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.
This online course is designed for working professionals acquainted with food and nutrition topics. A BSc level by working experience or study and an understanding of basic statistical data analysis and tests (e.g. T-tests, ANOVA) are pre-assumed.
The instructor of this course is dr. Sanne Boesveldt, Wageningen University & Research, Division of Human nutrition and health.
The chairgroup Sensory Science and Eating Behavior, led by prof. Kees de Graaf, is uniquely embedded in a nutrition environment. The group has a promiment scientific profile in the area of sensory science, health and well-being, and focuses on important issues that are highly relevant for society, aiming to improve quality of life.
Dr. Sanne Boesveldt focusses, within the division of Human Nutrition and Health, on chemosensory signals, and how they interact with metabolic and cognitive factors, to decide If, What, and How much we eat.