Two sensory science courses organized by Wageningen University: register now!

The course ‘Sensory perception and Food preferences: the age of pleasure’ (5-8 March 2024) is open for registration!

Food preferences are a major determinant of food intake, and are largely driven by the sensory properties of food products. The course will focus on the role of sensory characteristics for the development and maintenance of food preferences: we eat what we like. In the current ‘age of pleasure’, our environment is filled with an immense amount of pleasurable, liked products, and everything we do, consume, buy, has to be reviewed in terms of like or dislike (thumbs up, swipe right etc). This course will focus on questions such as ‘what is liking’ (where we will discuss differences in definitions of liking, wanting, reward, pleasure, etc), ‘how do we measure liking’ (where you will learn about proper old and new methodologies) and discuss the usefulness of measuring liking at all. Moreover, we will concentrate on drivers of liking, such as individual characteristics, development of food preferences, and finally move towards (the function of) dislike and liking beyond food experiences.

The course is at graduate level and aims at food scientists, nutritionists and other sensory- or consumer behavior-related professionals. The course may be valuable for PhD candidates working on eating or consumer behavior, sensory perception or nutrition and food science, and for those in food or sensory (R&D) industry.

For more information, see Sensory Perception & Food Preference: The age of pleasure – Vlag Graduate School or contact Course coordinators Sanne Boesveldt and Victoire de Wild, Sensory Science and Eating Behaviour Group, Division of Wageningen Human Nutrition and HealthWageningen University & Research, in co-operation with VLAG graduate school.

Online course Principles of Sensory science

Are you a professional in the Food & Flavour Industry? Our online course Principles of Sensory science is uniquely embedded in a nutrition environment for societal health and well-being.

Discover the fascinating world of sensory science and enhance your understanding of how our senses affect our food choices. Our programme, with our online course on food sensory science, provides the latest insights from real-world research and covers a wide range of topics

Gain a deep understanding of the latest sensory evaluation techniques and the functioning of our flavour related senses.

Are you looking for an integrated approach where food technology, consumer and nutrition science interact? Join us today and deepen your knowledge in this exciting field. Sign up now for our Principles of Sensory Science online course!

Course instructor: Sanne BoesveldtWageningen Human Nutrition and Health.
When: 11 March – 31 May 2024

Find out more 👉

Any questions? Contact Programme Manager Monique Tulp

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