Sensory Science (specialisation) – (M.Sc.)

Study the principles of sensory science and instrumental sensory science and food ingredient functionality, product properties & consumer wishes and advanced statistics for nutritionists.

Sensory Science is a cross-disciplinary scientific field dealing with the way humans perceive the world and act upon sensory input. It addresses how sensory systems function, from stimulation and perception to cognition and behavior. Sensory food research aims to reach a better understanding of how the senses (mainly olfaction, taste and touch) react during food intake, but also how our senses can be used in quality control and product design. The fields of study involve tests with humans in different contexts, including quality perception, preferences, communication, and health and individual well-being. The most important field of study is the interaction between products, people and situations to gain insight in the underlying factors of food choice and eating behavior. The methodology varies from sensory profiling to the observation of actual behavior in a controlled natural. The programme is offered by Wageningen University, the Netherlands, together with Kopenhagen University, Faculty Life, Denmark. Students will study at both universities to provide an optimal learning experience. There is also individual research.