Sensory Science

Why choose Sensory Science?

A specialisation programme offered in collaboration between The University of Copenhagen, Denmark, and Wageningen University, the Netherlands, two top ranking universities in the field of Food Science and Nutrition in Europe.
The only European MSc programme in Sensory Science entirely taught in English
An education with a unique focus on the European sensory sector
Real-life projects in courses and research subjects for theses and internships commissioned by the sensory sector
Excursions to industrial sites
Various courses enlivened by guest lectures and by professionals in the human senses, sensory physiology, psychology, food quality measurement, applied statistics governmental boards and leaders within the industry and research

About the programme

The specialisation in Sensory Science is a collaboration between Wageningen University (the Netherlands) and the Faculty of Life Sciences (LIFE) of the University of Copenhagen. Students can be admitted from both universities, and the degree will be issued from the university where the student is admitted.

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 context such as the “Restaurant of the Future”, Wageningen University, or the “Supermarket of the future”, LIFE.

Structure of the programme

Year 1 of this specialisation in Sensory Science consists exclusively of compulsory courses. As shown in the schedule below, the first two study blocks of year 1 are conducted at Wageningen University, whereas the last two study blocks of year 1 are conducted at LIFE. This study plan is common for all admitted students.

Year 1	Block 1	Conducted at Wageningen University (WU) - 30 credits The 30 credits consists of 5 courses of each 6 credits, see below
	Block 2
	Block 3	Advanced Sensory Methods and Sensometrics - 7.5 credits	Food Choice and Acceptance – 7.5 credits
	Block 4	Thematic Course: Integrated Sensory and Flavour Research – 15 credits

Students admitted at KU-LIFE will primarily study at KU-LIFE for Year 2. However, it is possible that part of the thesis work can be conducted at the other university.

In the second year, the student will carry out either a thesis of 45 credits and follow elective coursework for 15 credits, or a thesis of 30 credits and follow elective coursework for 30 credits

Compulsory courses included in the specialisation line

Wageningen University:

HNE-30506 Sensory Science I: Principles of Sensory Science 6 credits

FCH-30306 Food Ingredient Functionality 6 credits

PDQ-31806 Product Properties and Consumer Wishes 6 credits

MAT-20306 Advanced Statistics 6 credits

HNE-30606 Sensory Science II: Instrumental Sensory Science 6 credits

University of Copenhagen:

270089 Food choice and Acceptance – 7.5 credits

270090 Thematic Course: Integrated Sensory and Flavour Research – 15 credits

270091 Advanced Sensory Methods and Sensometrics - 7.5 credits

A course package of 30 credits consisting of 5 courses of each 6 credits conducted at Wageningen University (WU)

The thesis (30 or 45 credits) must be related to sensory science issues.

Competences

With an MSc degree in Food Science and Technology and the specialisation in Sensory Science, you will be an expert on sensory science. You have knowledge, skills and competences, which, among other things, ensure that you can:

Place sensory science in the broader context of humanities and natural sciences and technology
Analyse and interpret results of a sensory experiment in a correct manner and translate research findings into practical solutions
Work in multidisciplinary project teams consisting of technologists, nutritionists, marketers, product developers, etc.

Career opportunities

Sensory science positions in industry require graduates who are innovative and internationally minded. Many recent graduates found jobs in research and development in the industry, at universities as PhD student or at research institutes. Graduates also work in the field of process technology at innovation centres, innovative food companies or education and other governmental agencies.

How do I apply?

If you are interested in admission 2012, please contact for specific application procedure.

Christina Juul Lassen, - last update:26 April 2012