Online sensory science course

NOSE’s own co-chair Sanne Boesveldt will host an intensive online course on the principles of sensory science, especially for professionals working in the field of food and nutrition.

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.

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