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.
This course will be scheduled again in 2020.
Show your interest to stay informed:
|Price indication||€ 1,395.- per person|
Programme and topics
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, interaction with faculty staff 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).
*Certificate with ECTS
Upon successful completion of this course a certificate with 3 study credits (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. On a personal base exemptions can be made by academic institutions.
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.
Target group & requirements
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. Also participants should have a valid email account, stable broadband internet connection and the capability to view PDFs and listen trough speakers and/or headphones.
The instructor of this online course is dr. S. (Sanne) Boesveldt, Wageningen University, Division of Human nutrition and health.