Program Overview

Principles of Sensory Science: Bridging the gap between consumer, food, and nutrition

The Principles of Sensory Science programme is designed to enhance understanding of how our senses affect our food choices. This online course provides the latest insights from real-world research and covers a wide range of topics, including an integrated approach where food technology, consumer, and nutrition science interact.

Programme Details

• Organised by: Wageningen Academy
• Date: Mon 2 March 2026 until Fri 22 May 2026
• Duration: 3 months, 85 study hours in total
• Number of students: 18 - 30
• Price: EUR 1,495.00

Target Audience

This online programme is specifically designed for professionals with a BSc by experience or education in food and nutrition topics. Prior knowledge of fundamental statistical data analysis and tests, such as T-tests and ANOVA, is recommended. A CEFR English level B2 "Upper intermediate" is advised, but not obligatory.

Learning Outcomes

After successful completion of this programme, participants will be able to:

• Explain basic theoretical principles of sensory science.
• Select and apply sensory methods.
• Understand functions and physiology of the flavour-related senses and how they interact.
• Design and set up a sensory experiment.
• Assess the challenges of setting up a sensory test in a scientific way.

Programme Structure

The course includes online learning materials, practical tutorials, and knowledge clips. Participants and faculty can interact on assignments, and there is a course discussion platform for participants to interact with each other. Additionally, there are interactive self-tests of the concepts and applications. Two online live meetings (max 1 hour) will be scheduled to meet and interact with fellow participants and course experts.

Topics

• Introduction to sensory science
• Discrimination sensory methods
• Hedonic sensory methods and Threshold testing
• The chemical senses: Smell, Taste, and Trigeminal sensations
• Descriptive sensory methods
• Interaction between the senses
• Texture
• Visual system
• Interaction between the senses, food perception

Certification

A digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued upon completion. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course. Participants can also receive a certificate designed for a business environment. These certificates do not give immediate rights to apply towards a formal degree programme at a university but may support the right to admission.

Coordinated by

• ir. MGC (Monique) Tulp-Jansen, Programme manager
• dr. S (Sanne) Boesveldt, Associate Professor

Research Areas

The programme is related to research areas such as:

• Food structure, oral processing, and sensory perception
• Food-Gut-Brain interplay and its influence on eating behaviour
• Food preferences and eating behaviour across the life-span

Education and Theses

The programme is part of the educational offerings of the Sensory Science and Eating Behaviour Group, which also includes theses and internships. The group's research focuses on food structure, oral processing, and sensory perception, as well as the Food-Gut-Brain interplay and its effects on eating behaviour.