University courses

Here you can navigate or download the complete list of the courses in sensory science taught in European universities in 2024/2025.

In the excel file (for download) you will have also additional information available about the topics included in the courses.

CourseDatabase_2024-25_official2 Download

Download all courses as CSV file (80 KB)

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MA of Arts in Business
Course title : Methoden der Sensorik
Course credits : 5 ECTS
Teaching language : German
Course responsible : Kathrin Heim
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-marketing-und-konsumentenforschung#study-insight
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MA of Arts in Business
Course title : Angewandte Sensorik
Course credits : 3 ECTS
Teaching language : German
Course responsible : Kathrin Heim
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-lebensmittelproduktentwicklung-und-ressourcenmanagement#curriculum
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : Graz University of Technology
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Biotechnology; MSc in Plant Sciences
Course title : Sensory Analysis of Biotechnologically Produced Food
Course credits : 2 ECTS
Teaching language : English
Course responsible : Barbara Siegmund
Link to Course website : https://www.tugraz.at/en/studying-and-teaching/degree-and-certificate-programmes/masters-degree-programmes/biotechnology
Comments (if any) : Course can be also be taken by students from chemistry master
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Preference mapping : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Basics of Food Sensory
Course credits : 3 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/de/course.html?lv=330005&semester=2022S
Comments (if any) : no comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Practice in Basics of Food Sensory
Course credits : 1 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/en/course.html?lv=330009&semester=2022S
Comments (if any) : no comments
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory Evaluation of Foods
Course credits : 4 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/de/course.html?lv=330113&semester=2021W
Comments (if any) : no comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory Evluationof Foods – practice
Course credits : 1 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/de/course.html?lv=330025&semester=2021W
Comments (if any) : no comments
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes

Country : Austria
Institution/University : BOKU University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory evaluation of food
Course credits : 2ECTS
Teaching language : German
Course responsible : Klaus Dürrschmid
Link to Course website : https://online.boku.ac.at/BOKUonline/ee/ui/ca2/app/desktop/#/slc.tm.cp/student/courses/309777?$ctx=design=ca;lang=en&$scrollTo=toc_overview
Comments (if any) : no comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : BOKU University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Principles of sensory science and nutrional psychology for oenologists
Course credits : 3ECTS
Teaching language : German
Course responsible : Klaus Dürrschmid
Link to Course website : https://online.boku.ac.at/BOKUonline/ee/ui/ca2/app/desktop/#/slc.tm.cp/student/courses/310688?$ctx=design=ca;lang=en&$scrollTo=toc_overview
Comments (if any) : no comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Austria
Institution/University : University of Applied Sciences, FH JOANNEUM, Graz
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Sensory Science in the context of dietetics
Course credits : 2 ECTS
Teaching language : German
Course responsible : Marlies Wallner
Link to Course website : https://www.fh-joanneum.at/diaetologie/bachelor/
Comments (if any) : no comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes

Country : Austria
Institution/University : University of Applied Sciences, FH JOANNEUM, Graz
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Sensory Evaluation of Foods
Course credits : 2 ECTS
Teaching language : German
Course responsible : Marlies Wallner
Link to Course website : https://www.fh-joanneum.at/nachhaltiges-lebensmittelmanagement/bachelor/
Comments (if any) : no comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes

Country : Denmark
Institution/University : DTU
Course level (BSc or MSc) : BSc/MSc/PhD
Part (in %) of the course related to sensory and consumer science : 100%
Course title : Project course
Course credits : 5-30 ECTS
Teaching language : Danish/English
Course responsible : Grethe Hyldig
Link to Course website : Email: grhy@food.dtu.dk
Comments (if any) : The course will be designed individually, but home university has to have an agreement with DTU
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Denmark
Institution/University : University of Copenhagen
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Nutrition
Course title : Sensory Evaluation of Food
Course credits : 7.5 ECTS
Teaching language : English
Course responsible : Professor Wender Bredie
Link to Course website : https://kurser.ku.dk/course/nfob15008u/2024-2025
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Denmark
Institution/University : University of Copenhagen
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Innovation and Health MSc in Integrated Food Studies
Course title : Food & Meal Consumer Research
Course credits : 7.5 ECTS
Teaching language : English
Course responsible : Ass. Professor Qian Janice Wang
Link to Course website : https://kurser.ku.dk/course/nfok23000u/2024-2025
Comments (if any) : No comments
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes

Country : Denmark
Institution/University : Aarhus University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Molecular nutrition and Food technology
Course title : Project in sensory science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Associate Professor Ulla Kidmose
Link to Course website : https://kandidat.au.dk/molekylaerernaeringogfoedevareteknologi
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Finland
Institution/University : University of Helsinki
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Sciences
Course title : Basics in sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : Finnish
Course responsible : Professor Mari Sandell
Link to Course website : https://studies.helsinki.fi/courses/cu/hy-CU-118488984-2021-08-01/ETK-240/Basics_of_Sensory_Science
Comments (if any) : In Finnish: Aistinvaraisen tutkimuksen perusteet ETK-240
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Finland
Institution/University : University of Helsinki
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Sciences
Course title : Advanced Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Professor Mari Sandell
Link to Course website : https://studies.helsinki.fi/courses/cur/hy-opt-cur-2223-4f59142f-0665-48ff-99e1-50f38a09a175/%E2%90%9FFOOD%E2%90%9F-%E2%90%9F116%E2%90%9F/Advanced_Sensory_Science_Lectures
Comments (if any) : Requirements: Either ETK-240 or FOOD-117, or equivalent knowledge (basics) of sensory science
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Attitudes : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Finland
Institution/University : University of Helsinki
Course level (BSc or MSc) : BSc or MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Food Science
Course title : Sensory Science (FOOD-117)
Course credits : 5 ECTS
Teaching language : English
Course responsible : Professor Mari Sandell
Link to Course website : https://studies.helsinki.fi/courses/cur/otm-a26a0af8-67c6-480d-bdaf-281998a3855e/%E2%90%9FFOOD%E2%90%9F-%E2%90%9F117%E2%90%9F/Literature_Exam_Sensory_Science
The senses : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Finland
Institution/University : University of Turku
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master’s degree programme in Food Development
Course title : Sensory Evaluation of Food
Course credits : 4 ECTS
Teaching language : English
Course responsible : Oskar Laaksonen, Ph.D., University Lecturer
Link to Course website : https://opas.peppi.utu.fi/en/course/DEKE0103/8022
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Finland
Institution/University : University of Turku
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : Master’s degree programme in Food Development
Course title : Food Development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Oskar Laaksonen, Ph.D., University Lecturer
Link to Course website : https://opas.peppi.utu.fi/en/course/DEKE0123/91781
Comments (if any) : Product development course, with emphasis in sensory/consumer testing in various phases
Flavour perception : yes
Flavour formation : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : France
Institution/University : Agroparistech
Course level (BSc or MSc) : ING 3A
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Sensory analysis during product perception
Course credits : 3 ECTS
Teaching language : French
Course responsible : Anne Saint-Eve
Link to Course website : https://synapses.agroparistech.fr/catalogue/2022-2023/ue/1774/CDP-UE-ASCP-analyse-sensorielle-lors-de-la-perception-des-produits?from=P5751
The senses : yes
Sensory protocols : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Temporal methods : yes
Application of sensory tests : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Agroparistech
Course level (BSc or MSc) : ING 3A
Part (in %) of the course related to sensory and consumer science : 75%
Part of program (write program) : MSc in Food Science and Technology
Course title : Statistical tools and analysis of sensory data
Course credits : 3 ECTS
Teaching language : French
Course responsible : David Blumenthal
Link to Course website : https://synapses.agroparistech.fr/catalogue/2022-2023/ue/1783/CDP-UE-OSAD-outils-statistiques-et-analyse-de-donnees-sensorielles?from=P5751
Eyesperimental design : yes
Preference mapping : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Agroparistech
Course level (BSc or MSc) : ING 3A
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Sensory engineering
Course credits : 3 ECTS
Teaching language : French
Course responsible : David Blumenthal; Marine Masson
Link to Course website : https://synapses.agroparistech.fr/catalogue/2022-2023/ue/7120/CDP-UE-IS-ingenierie-sensorielle?from=P5751
Eyesperimental design : yes
Preference and Acceptability test : yes
Quantitative consumer tests : yes
Preference mapping : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Agroparistech
Course level (BSc or MSc) : ING 3A
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Consumers, preferences and behaviors
Course credits : 3 ECTS
Teaching language : French
Course responsible : Marine Masson, Patricia Gurviez
Link to Course website : https://synapses.agroparistech.fr/catalogue/2022-2023/ue/1770/CDP-UE-ECPC-etude-des-consommateurs-preferences-et-comportements?from=P5751
Qualitative consumer tests : yes
Quantitative consumer tests : yes

Country : France
Institution/University : Université Paris-Saclay / Agroparistech
Course level (BSc or MSc) : Master 2 NSA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Physiology of perception and sensory science
Course credits : 6 ECTS
Teaching language : French
Course responsible : Anne Saint-Eve
Link to Course website : https://www.universite-paris-saclay.fr/formation/master/nutrition-et-sciences-des-aliments/m2-ingenierie-des-produits-et-des-procedes
The senses : yes
Psychophysics : yes
Sensory protocols : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Temporal methods : yes
Application of sensory tests : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Université Paris-Saclay / Agroparistech
Course level (BSc or MSc) : Master 2 FipDes
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Physiology of perception and sensory science
Course credits : 4 ECTS
Teaching language : English
Course responsible : Anne Saint-Eve
Link to Course website : https://www.universite-paris-saclay.fr/formation/master/nutrition-et-sciences-des-aliments/m2-fipdes-food-innovation-and-product-design
The senses : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes

Country : France
Institution/University : University Claude Bernard Lyon 1
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : MSc in Sensory Neurosciences and Analysis
Course title : Psychophysiology of perception
Course credits : 6 ECTS
Teaching language : English
Course responsible : Irene Cristofori
Link to Course website : https://masterneuro.univ-lyon1.fr/paths/m2sna-main/m2-sna-program/
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes

Country : France
Institution/University : University Claude Bernard Lyon 2
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Sensory Neurosciences and Analysis
Course title : Sensory analysis and consumer studies
Course credits : 6 ECTS
Teaching language : English
Course responsible : Irene Cristofori, Agnès Giboreau
Link to Course website : https://masterneuro.univ-lyon1.fr/paths/m2sna-main/m2-sna-program/
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes

Country : France
Institution/University : CNRS
Course level (BSc or MSc) : formation
Part (in %) of the course related to sensory and consumer science : 100%
Course title : Neurosciences sensorielles et cognitive
Course credits : 0 ECTS
Teaching language : French
Course responsible : Moustafa Bensafi, Anne Didier
Link to Course website : http://cnrsformation.cnrs.fr
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes

Country : France
Institution/University : University of Tours
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Methods and Techniques in Sensory Analysis
Course title : Sensory metrology
Course credits : 6 ECTS
Teaching language : French
Course responsible : Pr Boriana Atanasova
Link to Course website : https://agrosciences.univ-tours.fr/version-francaise/analyse-sensorielle/licence-professionnelle-analyse-sensorielle
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes

Country : France
Institution/University : University of Tours
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Methods and Techniques in Sensory Analysis
Course title : Sensory strategies of industrialists
Course credits : 7 ECTS
Teaching language : French
Course responsible : Pr Boriana Atanasova and Lise Dreyfuss
Link to Course website : https://agrosciences.univ-tours.fr/version-francaise/analyse-sensorielle/licence-professionnelle-analyse-sensorielle
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : University of Tours
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Methods and Techniques in Sensory Analysis
Course title : Sensory analysis as a scientific and industrial tool
Course credits : 7 ECTS
Teaching language : French
Course responsible : Pr Boriana Atanasova and Lise Dreyfuss
Link to Course website : https://agrosciences.univ-tours.fr/version-francaise/analyse-sensorielle/licence-professionnelle-analyse-sensorielle
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Threshold tests : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes

Country : France
Institution/University : University of Tours
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Sensory and Innovation
Course title : Discovery of sensory evaluation
Course credits : 7 ECTS
Teaching language : French
Course responsible : Pr Boriana Atanasova and Lise Dreyfuss
Link to Course website : https://www.univ-tours.fr/formations/master-sciences-technologies-sante-mention-biologie-agrosciences-parcours-sensoriel-et-innovation
Comments (if any) : No comments
The senses : yes
Psychophysics : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes

Country : France
Institution/University : University of Tours
Course level (BSc or MSc) : MSc
Part of program (write program) : MSc Sensory and Innovation
Course title : Statistics
Course credits : 3 ECTS
Teaching language : French
Course responsible : Dr Alexandre Surget
Link to Course website : https://www.univ-tours.fr/formations/master-sciences-technologies-sante-mention-biologie-agrosciences-parcours-sensoriel-et-innovation
Comments (if any) : No comments
Statistics (Sensometrics) : yes
Univariate data analysis : yes

Country : France
Institution/University : University of Tours
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Sensory and Innovation
Course title : Sensory metrology
Course credits : 8 ECTS
Teaching language : French
Course responsible : Dr Alexandre Surget and Pr Boriana Atanasova
Link to Course website : https://www.univ-tours.fr/formations/master-sciences-technologies-sante-mention-biologie-agrosciences-parcours-sensoriel-et-innovation
Comments (if any) : No comments
Flavour perception : yes
Psychophysics : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes

Country : France
Institution/University : JUNIA – ISA
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Food sciences
Course title : Evaluation sensorielle
Course credits : 3 ECTS
Teaching language : French
Course responsible : Laureen Simon
Link to Course website : https://www.junia.com/fr/formations-admissions/cycle-ingenieur/ecole-ingenieur-pour-la-terre/#programme
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : JUNIA – ISA
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Food sciences
Course title : Sensory evaluation
Course credits : 4 ECTS
Teaching language : English
Course responsible : Laureen Simon
Link to Course website : https://www.junia.com/fr/formations-admissions/cycle-ingenieur/ecole-ingenieur-pour-la-terre/#programme
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : JUNIA – ISA
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Food sciences
Course title : Evaluation sensorie avancée
Course credits : 5 ECTS
Teaching language : French
Course responsible : Mathilde Vandenberghe
Link to Course website : https://www.junia.com/fr/formations-admissions/cycle-ingenieur/ecole-ingenieur-pour-la-terre/#programme
Comments (if any) : No comments
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Rapid descriptive sensory methods : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : ESA
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 80%
Part of program (write program) : MSc in Food science
Course title : Sensory analyis and experimental design
Course credits : 6 ECTS
Teaching language : French
Course responsible : Dr Isabelle Maitre, Dr Ronan Symoneaux
Comments (if any) : No comments
Psychophysics : yes
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Institu Agro Dijon
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 88%
Part of program (write program) : Specialisation Sensory Science ( Food Technology)
Course title : Sensory Science
Course credits : 16ECTS
Teaching language : Franch
Course responsible : Dr Hélène Labouré
Link to Course website : https://institut-agro-dijon.fr/formations/ingenieur-agroalimentaire/evaluation-sensorielle-et-compagnie-sensco
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : France
Institution/University : Institut Agro Rennes
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food science
Course title : Sensometry
Course credits : 3 ECTS
Teaching language : French
Course responsible : Prof François Husson
Link to Course website : https://husson.github.io/MOOC_senso/index.html
Comments (if any) : No comments
Qualitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes

Country : France
Institution/University : Institut Agro Rennes
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 20%
Part of program (write program) : BSc in Food Science
Course title : Food quality : nutritional and sensory properties
Course credits : 1 ECTS
Teaching language : French
Course responsible : Dr. Amélie Deglaire
Link to Course website : not in a open access
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes

Country : France
Institution/University : Institut Agro Rennes
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 20%
Part of program (write program) : MSc in Food science
Course title : Product Development
Course credits : 3 ECTS
Teaching language : French
Course responsible : Dr. Amélie Deglaire
Link to Course website : not in a open access
Comments (if any) : No comments
Eyesperimental design : yes
Panel training : yes
Descriptive tests : yes
Application of sensory tests : yes

Country : France
Institution/University : HILL (dont Institut Agro)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food science
Course title : Product Development – Food Sensory properties
Course credits : 0 ECTS
Teaching language : French
Course responsible : Dr. Amélie Deglaire
Link to Course website : https://moodle-hill.ecotrophelia.org/
Comments (if any) : pedagogic ressources, but not certifying
Flavour perception : yes
The senses : yes
Eyesperimental design : yes
Sensory protocols : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes

Country : France
Institution/University : Oniris – Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science Engineering
Course title : Sensory evaluation
Course credits : 1 ECTS
Teaching language : French
Course responsible : Dr. Clement Cataneo
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Oniris – Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 75%
Part of program (write program) : MSc in Food Science Engineering
Course title : Improving organoleptic properties of formulated products
Course credits : 3 ECTS
Teaching language : French
Course responsible : Dr. Clement Cataneo
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Eyespectations : yes
Attitudes : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : France
Institution/University : Oniris – Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science Engineering
Course title : Advanced sensory evaluation
Course credits : 2 ECTS
Teaching language : French
Course responsible : Dr. Clement Cataneo, Pr. Evelyne Vigneau
Comments (if any) : No comments
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Germany
Institution/University : Neubrandenburg University of Applied Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Jörg Meier
Link to Course website : https://www.hs-nb.de/studiengaenge/bachelor/lebensmitteltechnologie-bsc/
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods :
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics :
GDPR :
Good laboratory practice (GLP, safety issues) : yes

Country : Germany
Institution/University : Fulda University of Applied Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Food Technology
Course title : Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Ingrid Seuss-Baum
Link to Course website : https://www.hs-fulda.de/lebensmitteltechnologie/studium/studiengaenge/lebensmitteltechnologie-bsc
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes

Country : Germany
Institution/University : Technische Universität Dresden
Course level (BSc or MSc) : Diplom
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Diplom Food Chemistry
Course title : Sensory Evaluation of Food and other Consumer Goods
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Thomas Simat
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Conjoint approaches :
Eyespectations :
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Germany
Institution/University : Technische Hochschule Ostwestfalen-Lippe
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50
Part of program (write program) : BSc in Food Technology
Course title : Food Production and Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Martina Sokolowsky
Link to Course website : https://www.th-owl.de/studium/angebote/studiengaenge/detail/lebensmitteltechnologie/
The senses : yes
Biases : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Germany
Institution/University : Technische Hochschule Ostwestfalen-Lippe
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50
Part of program (write program) : BSc in Cosmetics and detergents technology
Course title : Cosmetics Production and Sensory Evaluation
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Miriam Pein-Hackelbusch & Martina Sokolowsky
Link to Course website : https://www.th-owl.de/studium/angebote/studiengaenge/detail/technologie-der-kosmetika-und-waschmittel/
The senses : yes
Biases : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Germany
Institution/University : Technische Hochschule Ostwestfalen-Lippe
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50
Part of program (write program) : BSc in Food Technology, BSc in Cosmetics and detergents technology
Course title : Special Sensory Evaluation of Food
Course credits : 4 ECTS
Teaching language : German
Course responsible : Professor Martina Sokolowsky
Link to Course website : https://www.th-owl.de/studium/angebote/studiengaenge/detail/lebensmitteltechnologie/
Comments (if any) : elective course
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes

Country : Germany
Institution/University : Anhalt Univ. of. Applied ScienceBSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Ecotrophology
Course title : Food Science and Sensory
Course credits : 8 ECTS
Teaching language : German
Course responsible : M. Sc. Robert Hanauska
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Germany
Institution/University : Anhalt Univ. of. Applied ScienceBSc
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Ecotrophology
Course title : Applied Sensory Science
Course credits : 5 ECTS
Teaching language : German
Course responsible : M. Sc. Robert Hanauska
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Germany
Institution/University : Anhalt Univ. of. Applied ScienceBSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food technology
Course title : Food Sensory
Course credits : 4 ECTS
Teaching language : German
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Germany
Institution/University : Hamburg University of Applied Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science and Nutrition
Course title : Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German in winter semester, English in summer semester
Course responsible : Professor Andrea Bauer
Link to Course website : HAW-Hamburg: Ökotrophologie (B.Sc.) studieren – Informationen für Studierende
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Germany
Institution/University : Hamburg University of Applied Sciences
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science
Course title : Sensory Perception and Consumer Acceptance
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Andrea Bauer
Link to Course website : HAW-Hamburg: Food Science (M.Sc.) studieren – Informationen für Studierende
Comments (if any) : No comments
Eyesperimental design : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : BA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BA in Culinary and Gastronomy Science and Food innovation
Course title : Sensory Science for new product development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan
Link to Course website : Bachelor of Arts (Honours) in Gastronomy Science and Food Innovation | ATU – Atlantic Technological University (gmit.ie)
Comments (if any) : No comments
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : BA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BA in Culinary and Gastronomic Sciences
Course title : Sensory and Consumer Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan
Comments (if any) : No comments
The senses : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Consumer and Trained Panel Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Project 1
Course credits : 30 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Methods
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Sensory Techniques for Nutrition Research
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Project 2
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Technological University Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Core in range of Food & Drink focused BSc degrees
Course title : Fundamental Sensory Evaluation
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Catherine Barry-Ryan
Link to Course website : www.tudublin.ie
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Technological University Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Optional in range of Food & Drink focused BSc degrees
Course title : Advanced Sensory Evaluation for Consumer Foods
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Catherine Barry-Ryan
Link to Course website : www.tudublin.ie
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : Technological University Dublin
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory Evaluation For New Product Development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Catherine Barry-Ryan
Link to Course website : www.tudublin.ie
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : University College Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSC in Food Science
Course title : Sensory Analysis
Course credits : 5 ECTS
Teaching language : English
Course responsible : Prof. Amalia Scannell
Link to Course website : https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=FDSC20040
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Ireland
Institution/University : University College Dublin
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food, Nutrition and Health
Course title : Principles of Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Emma Feeney
Link to Course website : https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=PROG&MAJR=X436
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Sensory based food education : yes

Country : Ireland
Institution/University : University College Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 80%
Part of program (write program) : BSc in Food Science, BSc in Human Nutriton
Course title : Introduction to Human Eating Behaviour
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Emma Feeney
Link to Course website : https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=FDSC20230
Comments (if any) : This module is an elective open to anyone in the university who meets the pre requisities
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Sensory based food education : yes

Country : Ireland
Institution/University : University College Cork
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science
Course title : Sensory Evaluation for Food And Nutritional Sciences
Course credits : 5ECTS
Teaching language : English
Course responsible : Prof. Maurice O’Sullivan
Link to Course website : https://ucc-ie-public.courseleaf.com/modules/
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Italy
Institution/University : University of Gastronomic Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BS in Gastrnomic Sciences and Cultures
Course title : Sensory Analysis and Consumer Science
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Luisa Torri
Link to Course website : https://unisg.coursecatalogue.cineca.it/insegnamenti/2024/1354/2018/9999/10050?coorte=2023&schemaid=172
Comments (if any) : No comments
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Quantitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Food Technology
Course title : Sensory and chromatographic analysis of food
Course credits : 3 CFU
Teaching language : Italian
Course responsible : Professor Tullia Gallina Toschi
Link to Course website : https://www.unibo.it/en/study/phd-professional-masters-specialisation-schools-and-other-programmes/course-unit-catalogue/course-unit/2023/435227
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 80%
Part of program (write program) : BSc in Sciences and Culture of Gastronomy
Course title : Principles of Quality and Technologies Applied to Gastronomic Products – Module 1
Course credits : 3 CFU
Teaching language : Italian
Course responsible : Professor Tullia Gallina Toschi
Link to Course website : https://www.unibo.it/en/study/phd-professional-masters-specialisation-schools-and-other-programmes/course-unit-catalogue/course-unit/2023/482760
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Marketing and Ecnomics of the Agro-Industrial System
Course title : Sensory evaluation of food and preferences-Mod. 1 Sensory evaluation of foods
Course credits : 3 ECTS
Teaching language : Italian
Course responsible : Professor Tullia Gallina Toschi
Link to Course website : https://www.unibo.it/en/study/phd-professional-masters-specialisation-schools-and-other-programmes/course-unit-catalogue/course-unit/2023/470761
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : Bsc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Marketing and Ecnomics of the Agro-Industrial System
Course title : Sensory evaluation of food and preferences-Mod. 2 Laboratory of sensory analysis of food and statistical analyses
Course credits : 3 ECTS
Teaching language : Italian
Course responsible : Dr. Matilde Tura
Link to Course website : https://www.unibo.it/en/study/phd-professional-masters-specialisation-schools-and-other-programmes/course-unit-catalogue/course-unit/2023/470761
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes

Country : Italy
Institution/University : Roma Tre University
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Enogastronomic sciences and cultures
Course title : Sensory analysis of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Dr. Irene Baiamonte, Eleonora Saggia Civitelli
Link to Course website : https://www.uniroma3.it/
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Sensory based food education : yes

Country : Italy
Institution/University : Univ. di Camerino
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Gastronomic Sciences
Course title : Sensory Analysis
Course credits : 7 ECTS
Teaching language : Italian
Course responsible : Professor Lucia Irene Bailetti
Link to Course website : https://www.unicam.it/guide/guidecds/Guida_L-GASTR_ita.pdf
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : Università of Milan – Unimi
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food science and Technology
Course title : Sensory analysis of food and data analysis
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof Ella Pagliarini
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/sensory-analysis-food-and-data-analysis
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : Università of Milan – UNIMI
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Human Nutrition and Food Science
Course title : Food Choices and Preferences of Consumers (Consumer Science)
Course credits : 4 ECTS
Teaching language : Italian
Course responsible : Professor Ella Pagliarini
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/food-choices-and-preferences-consumers-consumer-science
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Italy
Institution/University : University of Bologna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Safety and quality in animal production
Course title : Sensory quality descriptors of food of animal origin from land and water
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Anna Badiani
Link to Course website : https://www.unibo.it/en/teaching/course-unit-catalogue/course-unit/2021/459369
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Consumer preferences
Course credits : 9 ECTS
Teaching language : Italian
Course responsible : Prof. Erminio Monteleone, dr. Sara Spinelli
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2023&afId=611749
Comments (if any) : No comments
Eyesperimental design : yes
Rapid descriptive sensory methods : yes
Similarity tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Sensory analysis of foods
Course credits : 9 ECTS
Teaching language : Italian
Course responsible : Prof. Erminio Monteleone, prof. Caterina Dinnella
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2023&afId=583435
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food science and nutrition
Course title : Food perception and acceptability
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof. Erminio Monteleone, prof. Caterina Dinnella
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2023&afId=673823
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Attitudes : yes
Multivariate data analysis : yes
Univariate data analysis : yes

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food service Science and Technology
Course title : Sensory Analysis of Food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/sensory-analysis-food
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Viticulture and Enology
Course title : Sensory Analysis
Course credits : 5 ECTS
Teaching language : Italian
Course responsible : Professor Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/enology-2
Comments (if any) : The course is a module of Enology 2
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Viticulture and Enology Sciences
Course title : Sensory and Consumer Science for The Wine Industry
Course credits : 5 ECTS
Teaching language : English
Course responsible : Professor Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2023/sensory-and-consumer-science-wine-industry
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in biotechnology for the Bioeconomy
Course title : Sensory and Consumer Science
Course credits : 1,5 ECTS
Teaching language : English
Course responsible : Professor Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2023/bio-based-innovation-food-science
Comments (if any) : The course is a module of Bio-based innovation in Food Science
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Sensory based food education : yes

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science & Technology
Course title : Sensory evaluation of food
Course credits : 10 ECTS
Teaching language : English
Course responsible : Professor Rossella Di Monaco
Link to Course website : new activation, the website is not yet available
Comments (if any) : No comments
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Mediterranean Gastronomic science
Course title : Sensory evaluation of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Rossella Di Monaco
Link to Course website : https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmi
Comments (if any) : The course is a module of Food preparations (integrated course of 12ects)
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Sensory properties of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Rossella Di Monaco
Link to Course website : https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmi/programma
Comments (if any) : The course is a module of Food Sensory Science (integrated course of 12ects)
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Laboratory exercises of sensory analysis of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Dott.ssa Sharon Puleo
Link to Course website : https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmi/programma
Comments (if any) : The course is a module of Food Sensory Science (integrated course of 12ects)
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes

Country : Italy
Institution/University : University of Sassari
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 59%
Part of program (write program) : MSc in Food Quality and Safety
Course title : Physical and sensory analyses of foods
Course credits : 8 ECTS
Teaching language : Italian
Course responsible : Professor Alessandra Del Caro
Link to Course website : https://uniss.coursecatalogue.cineca.it/insegnamenti/2023/5538/2019/9999/10797?coorte=2023
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Trento
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSC in Viticulture and Enology
Course title : Sensory analysis with lab practice
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Flavia Gasperi
Link to Course website : https://unitn.coursecatalogue.cineca.it/insegnamenti/2023/170012%2F3/2021/49915/10665?coorte=2022&schemaid=8303&adCodRadice=170012
Comments (if any) : The course is a module of Enology 1
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Italy
Institution/University : University of Trento
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 67%
Part of program (write program) : MSc in Agrifood Innovation Managment
Course title : Sensory quality of agri food products and consumer preference
Course credits : 6 ECTS
Teaching language : English
Course responsible : Professor Flavia Gasperi
Link to Course website : https://unitn.coursecatalogue.cineca.it/insegnamenti/2023/49918_636869_94694/2020/49918/10737?coorte=2022&schemaid=7790
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Italy
Institution/University : University of Turin
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 70%
Part of program (write program) : MSc in Viticultural and Oenological Sciences
Course title : Physical and sensory analyses of foods
Course credits : 5 ECTS
Teaching language : Italian
Course responsible : Professor Alessandra Del Caro
Link to Course website : https://www.sve.unito.it/do/corsi.pl/Show?_id=fjuc
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Italy
Institution/University : University of Turin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 1oo%
Part of program (write program) : BSc in Food Technology
Course title : Consumer Science and sensory analysis
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Giuseppe Zeppa
Link to Course website : https://www.tal.unito.it/do/corsi.pl/Show?_id=afjy
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Eyespectations : yes
Attitudes : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : BSc and MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Principles of Sensory Science
Course credits : 6 ECTS
Teaching language : English
Course responsible : Sanne Boesveldt
Link to Course website : https://ssc.wur.nl/Handbook/Course/HNE-30506
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Sensory based food education : yes

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Advanced Sensory Methods and Sensometrics
Course credits : 6 ECTS
Teaching language : English
Course responsible : Betina Piqueras-Fiszman
Link to Course website : https://ssc.wur.nl/Handbook/Course/MCB-32806
Biases : yes
Eyesperimental design : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Integrated Sensory Science
Course credits : 6 ECTS
Teaching language : English
Course responsible : Betina Piqueras-Fiszman
Link to Course website : https://ssc.wur.nl/Handbook/Course/MCB-33306
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Quantitative consumer tests : yes
Preference mapping : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Norway
Institution/University : Norwegian University of Science and Technology, Trondheim, Norway
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Food Science, Technology and Sustainability
Course title : Statistics and Sensory Methods (MATV2002)
Course credits : 7.5 ECTS
Teaching language : Norwegian
Course responsible : Associate Professor Kirill Mukhatov
Link to Course website : https://www.ntnu.edu/studies/courses/MATV2002#tab=omEmnet
Comments (if any) : The course is reserved for students doing a Bachelor’s degree in Food Science, Technology and Sustainability , NTNU, Trondheim. If capacity, other students may join without being part of a study programme.
Flavour perception : yes
Flavour formation : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Discrimination tests : yes
Threshold tests : yes
Application of sensory tests : yes
Reporting/presenting sensory data : yes

Country : Norway
Institution/University : Norwegian University of Science and Technology, Trondheim, Norway
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Food Science, Technology and Sustainability
Course title : Product Development and Sensory Analysis – Craft Brewing (TMAT2005)
Course credits : 7.5 ETC
Teaching language : Norwegian
Course responsible : Assistant Professor Lene Waldenstrøm
Link to Course website : https://www.ntnu.edu/studies/courses/TMAT2005#tab=omEmnet
Comments (if any) : The course is reserved for students doing a Bachelor’s degree in Food Science, Technology and Sustainability , NTNU, Trondheim. If capacity, other students may join without being part of a study programme.
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Application of sensory tests : yes
Univariate data analysis : yes

Country : Norway
Institution/University : Norwegian University of Science and Technology, Trondheim, Norway
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : MSc in Food Science, Technology and Sustainability
Course title : Descriptive Sensory Methods and Statistics and Research Planning (MATV4008)
Course credits : 7.5 ETC
Teaching language : English if foreign participants attend
Course responsible : Assistant Professor Lene Waldenstrøm
Link to Course website : https://www.ntnu.edu/studies/courses/MATV4008#tab=omEmnet
Comments (if any) : The course is reserved for students doing a Master’s degree in Food Science, Technology and Sustainability , NTNU, Trondheim. If capacity, other students may join without being part of a study programme.
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Norway
Institution/University : University of Life Sciences, Ås, Norway
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science
Course title : Sensory Science (MVI240)
Course credits : 5 ECTS
Teaching language : English if foreign participants attend
Course responsible : Professor Paula Varela
Link to Course website : https://www.nmbu.no/course/mvi240
Comments (if any) : The course can be joined without being part of a study programme. Attendance requires prior knowledge in basic statistics
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Norway
Institution/University : University of Life Sciences, Ås, Norway
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science
Course title : Sensory and Consumer Science (MVI340)
Course credits : 5 ECTS
Teaching language : English if foreign participants attend
Course responsible : Ass. Professor Valérie L. Almli
Link to Course website : https://www.nmbu.no/course/mvi340
Comments (if any) : The course can be joined without being part of a study programme. Attendance requires prior knowledge in sensory science (the senses, principles in sensory science, descriptive tests…) and basic statistics
Sample preparation and presentation : yes
Descriptive tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes

Country : Spain
Institution/University : University of Castilla -La Mancha
Course level (BSc or MSc) : Bsc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Nutrition
Course title : Food Sensory Evaluation
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Prof. Amparo Salvador Moya
Link to Course website : https://guiae.uclm.es/vistaGuia/383/58318
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Castilla -La Mancha
Course level (BSc or MSc) : Msc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Development and Innovation of Quality Foods
Course title : Advanced sensory analysis and consumer behaviour
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Prof. Amparo Salvador Moya
Link to Course website : https://guiae.uclm.es/vistaGuia/2345/310842
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Oenology
Course title : Sensory Analysis I
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Eva Sánchez-Palomo Lorenzo
Link to Course website : https://guiae.uclm.es/vistaGuia/400/58527/2023-24
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 33.30%
Part of program (write program) : MSc in Viticulture, oenology and wine marketing
Course title : Chemical and Sensory Analysis of wine products
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Miguel Ángel González Viñas
Link to Course website : https://guiae.uclm.es/vistaGuia/2344/310834
Comments (if any) : No comments
Flavour perception : yes
Eyesperimental design : yes
Sensory protocols : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 33.30%
Part of program (write program) : MSc in Viticulture, oenology and wine marketing
Course title : Advances in chemical and oenological technology
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Eva Sánchez-Palomo Lorenzo
Link to Course website : https://guiae.uclm.es/vistaGuia/2344/310833
Comments (if any) : No comments
Flavour perception : yes
Eyesperimental design : yes
Sensory protocols : yes
Panel training : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Enology
Course title : Sensory Analysis
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Isabel López Alfaro
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Enology
Course title : Elargement of Sensory Analysis
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Antonio Palacios – Zenaida Guadalupe Mínguez
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Agricultural Engineering
Course title : Food Sensory Analysis
Course credits : 4,5 ECTS
Teaching language : Spanish
Course responsible : Isabel López Alfaro
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Wine Technology, Management and Innovation
Course title : Fundamentals of sensory analysis. Tasting initiation
Course credits : 3 ECTS
Teaching language : Spanish
Course responsible : Lucía González Arenzana
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Wine Technology, Management and Innovation
Course title : Advanced sensory evaluation
Course credits : 4 ECTS
Teaching language : Spanish
Course responsible : Antonio Palacios Zenaida Guadalupe Mínguez
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : University of Córdoba
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science and Technology
Course title : Food Sensory Analysis
Course credits : 3 ECTS
Teaching language : Spanish
Course responsible : Prof. Hortensia Galán Soldevilla
Link to Course website : https://www.uco.es/organiza/centros/veterinaria/es/planificacion-ensenanza-cyta
Comments (if any) : Optional subject
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Córdoba
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Agrifood
Course title : Introduction to Sensory Analysis
Course credits : 4 ECTS
Teaching language : Spanish
Course responsible : Prof. Hortensia Galán Soldevilla
Link to Course website : https://www.uco.es/estudios/idep/agroalimentacion
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Córdoba
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Innovative Gastronomy Science
Course title : Sensory Analysis
Course credits : 4 ECTS
Teaching language : Spanish
Course responsible : Prof. Hortensia Galán Soldevilla
Link to Course website : https://www.uco.es/estudios/idep/avances-en-ciencias-gastronomicas#plan-de-estudios-y-profesorado
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Extremadura
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Msc in Meat Science and Technology
Course title : Sensory Evaluation
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Associate Prof. Sonia Ventanas
Link to Course website : https://www.unex.es/conoce-la-uex/centros/veterinaria/titulaciones/info/asignatura?id=1007&id_asig=400511
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : Public University of Navarre (UPNA)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Basis of sensory analysis
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M. Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=7502&codAsig=750201&anio=2022
Comments (if any) : I’s a complementary training to access to Master
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of the Basque Country (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Trained panels and analysis of consumer preferences
Course credits : 4.5 ECTS
Teaching language : Spanish
Course responsible : Franscisco José Pérez Elortondo
Link to Course website : https://www.ehu.eus/es/web/master/master-enologia-innovadora/materia?p_anyo_ofd=20210&p_anyo_pop=20200&p_cod_centro=125&p_cod_materia=10044&p_cod_asignatura=505277&p_tipo_asignatura=1
Biases : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of the Basque Country (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Methodological bases of wine tasting and sensory classification of the production methods
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : Iñaki Etaio Alonso
Link to Course website : https://www.ehu.eus/es/web/master/master-enologia-innovadora/materia?p_anyo_ofd=20210&p_anyo_pop=20200&p_cod_centro=125&p_cod_materia=10042&p_cod_asignatura=505275&p_tipo_asignatura=1
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory design : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of the Basque Country (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 70%
Part of program (write program) : Master in Quality and Food Safety (UPV/EHU)
Course title : Sensory evaluation and texture analysis: food quality applications
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Olaia Martínez
Link to Course website : https://www.ehu.eus/es/web/master/master-calidad-seguridad-alimentaria/materia?p_anyo_ofd=20220&p_anyo_pop=20070&p_cod_centro=125&p_cod_materia=915&p_cod_asignatura=500013&p_tipo_asignatura=1
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Preference mapping : yes
Application of sensory tests : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : Public University of Navarre (UPNA)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Experimental design and statistical processing of sensory data
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M. Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=7502&codAsig=750213&anio=2022
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : Politechnic University of Catalonia
Course level (BSc or MSc) : Bsc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Engineering
Course title : Sensory Analysis
Course credits : 6 ECTS
Teaching language : Catalan / Spanish
Course responsible : Dr. Zein Kallas (coordinator) & Dr. Laura López-Mas
Link to Course website : https://www.upc.edu/en/bachelors/food-engineering-castelldefels-eeabb
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : Basque Culinary Center – Monadragón Unibertsitatea
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MS in Gastronomic Sciences
Course title : Percepción Sensorial
Course credits : 6 ETCS
Teaching language : English and Spanish
Course responsible : Laura Vázquez Araújo, Ph.D.
Link to Course website : https://www.bculinary.com/en/masters/master-en-ciencias-gastronomicas#programa
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Biases : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Conteyest : yes
Application of sensory tests : yes

Country : Spain
Institution/University : Basque Culinary Center – Monadragón Unibertsitatea
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Gastronomy and Culinary Arts
Course title : Sensorial Aspects
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : María Mora, PhD
Link to Course website : https://www.bculinary.com/documentos/UserFiles/files/plan-de-estudios(1)_en.pdf
Comments (if any) : No comments
Flavour perception : yes
The senses : yes
Biases : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes

Country : Spain
Institution/University : Spanish School of Beer and Malt (ESCyM) – Universidad de Alcalá
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100% (41% of the module)
Part of program (write program) : MS in Technolgy of Brewing
Course title : Sensory management and introduction to brewing culture (in the module: Quality control)
Course credits : 3.5 ECTS (of 8.5 ECTS – total of the module)
Teaching language : Spanish
Course responsible : Laura Vázquez Araújo, Ph.D. / Ana García Martí
Link to Course website : https://uah.es/es/estudios/estudios-propios/posgrados-propios/Master-Propio-en-Ciencia-y-Tecnologia-Cervecera/
Comments (if any) : People can enroll the Sensory Analysis course independently of being enrolled in the whole MSc.
Flavour perception : yes
The senses : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes

Country : Spain
Institution/University : Public University of Navarre (UPNA)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor’s degree in Innovation on Food Processes and Products
Course title : Sensory evaluation of foods
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : M Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=502&codAsig=502603&anio=2022
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Univariate data analysis : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : Public University of Navarre (UPNA)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master in Agrifood Industry Technology and Sustainability
Course title : Advanced sensory techniques
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=7501&codAsig=750107&anio=2022
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Quantitative consumer tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes

Country : Spain
Institution/University : Universitat Politecnica de Valencia
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master Universitario en Gestión de la Calidad y la Seguridad Alimentaria (MUGSCA)
Course title : Sensory Quality of Foods
Course credits : 2.5 ECTS
Teaching language : Spanish
Course responsible : Professor Isabel Escriche
Link to Course website : https://www.upv.es/titulaciones/MUGSA/indexc.html
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Sensory based food education : yes

Country : Spain
Institution/University : Universitat Politecnica de Valencia
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master Universitario en Ciencia e Ingeniería de Alimentos (MUCIA)
Course title : Evaluación Sensorial para el Diseño de Alimentos
Course credits : 2.5 ECTS
Teaching language : Spanish
Course responsible : Professor Isabel Escriche
Link to Course website : https://www.upv.es/titulaciones/MUCIA/indexc.html
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Sensory based food education : yes

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor in Food Science and Technology
Course title : Food Sensory Analysis
Course credits : 4,5 ECTS
Teaching language : Spanish
Course responsible : Inmaculada Gómez Bastida igbastida@ubu.es
Link to Course website : https://www.ubu.es/grado-en-ciencia-y-tecnologia-de-los-alimentos/informacion-basica/guias-docentes
Comments (if any) : No comments
The senses : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 66%
Part of program (write program) : Bachelor in Food Science and Technology
Course title : The marketing of food and the consumer response
Course credits : 3 ECTS
Teaching language : Spanish
Course responsible : Miriam Ortega Heras, miriorte@ubu.es / Inmaculada Gómez Bastida igbastida@ubu.es
Link to Course website : https://www.ubu.es/grado-en-ciencia-y-tecnologia-de-los-alimentos/informacion-basica/guias-docentes
Comments (if any) : No comments
Similarity tests : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Multivariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master in Food Safety and Biotechnology
Course title : Sensory analysis as a tool for design, control and marketing of food
Course credits : 4 ECTS
Teaching language : Spanish/ English Friendly*
Course responsible : Inmaculada Gómez Bastida igbastida@ubu.es
Link to Course website : https://www.ubu.es/master-universitario-en-seguridad-y-biotecnologia-alimentarias/informacion-basica/guias-docentes
Comments (if any) : *Teaching staff provide learning materials in English, and students will have the opportunity to be tutored and tested in English.
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : Master in Wine Culture
Course title : Wines around the world: types and tasting
Course credits : 7 ECTS
Teaching language : Spanish Englishfriendly (*)
Course responsible : Miriam Ortega Heras, miriorte@ubu.es/ Mª Luisa González San José marglez@ubu.es
Link to Course website : http://wwww.ubu.es/master-en-cultura-del-vino-enoturismo-en-la-cuenca-del-duero/informacion-basica/guias-docentes
Comments (if any) : *Teaching staff provide learning materials in English, and students will have the opportunity to be tutored and tested in English.
Flavour perception : yes
Flavour formation : yes
The senses : yes
Sensory protocols : yes
Descriptive tests : yes
Threshold tests : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Spain
Institution/University : Universidad Politécnica de Madrid
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Food Engineering Applied to Health
Course title : Sensometrics Applied to Food Analysis
Course credits : 4 ECTS
Teaching language : Spanish/English
Course responsible : Prof. Carolina Chaya
Link to Course website : https://blogs.upm.es/mastersalina/wp-content/uploads/sites/301/2021/09/Sensometria-GA_20AT_203000147_1S_2021-22.pdf
Comments (if any) : 1) Course offered in first Semester (September-January). 2) This optional course is simultaneous to other compulsory course entitled “Experimental Design and Data Analysis in Foods” within the same Program, where 1 additional ECTS on Basic Sensory Analysis is covered. 3) International students with no Spanish language skills will be offered a personalized specific program with specific bibliography access in English language, under the supervision of the course responsible. Exams may be written in English language.
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Attitudes : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : Miguel Hernández University of Elche
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science and Technology
Course title : Sensory analysis
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Professor Ángel A. Carbonell Barrachina & Prof. Luis Noguera Artiaga
Link to Course website : https://umh.es/contenido/Estudios/:asi_g_1551_K1/datos_es.html
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
The senses : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Application of sensory tests : yes
Reporting/presenting sensory data : yes

Country : Spain
Institution/University : Miguel Hernández University of Elche
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Agrofood Technology and Quality
Course title : Sensory Analysis as a Tool for Food Innovation
Course credits : 4.5 ECTS
Teaching language : Spanish
Course responsible : Professor Ángel A. Carbonell Barrachina & Prof. Luis Noguera Artiaga
Link to Course website : https://umh.es/contenido/PDI/:asi_m_6424/datos_es.html
Comments (if any) : No comments
Flavour perception : yes
Flavour formation : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Descriptive tests : yes
Preference and Acceptability test : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Sweden
Institution/University : Gothenburg university
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) :
Course title : Food preference and sensory evaluation
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Mia Prim
Link to Course website : https://www.gu.se/studera/hitta-utbildning/livsmedelspreferens-och-sensorisk-utvardering-ika308
Comments (if any) : Distance. 50%. Part of MSc in Food and Nutrition.
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Attitudes : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Sensory based food education : yes

Country : Sweden
Institution/University : Gothenburg university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Leadership
Course title : Sensory analysis, product development and sensory education
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Mia Prim
Link to Course website : https://kursplaner.gu.se/pdf/kurs/sv/IKG174
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Sweden
Institution/University : Gothenburg university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Course title : The Food, Senses and Sensory Communication
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Mia Prim
Link to Course website : https://www.gu.se/studera/hitta-utbildning/maten-sinnena-och-sensorisk-kommunikation-ikg116
Comments (if any) : Distance. 50%.
Flavour perception : yes
The senses : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Preference and Acceptability test : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Sensory based food education : yes

Country : Sweden
Institution/University : Kristianstad University
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Meal Science/Gastronomy
Course title : Sensory analysis of food
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Therese Svensson
Link to Course website : Kursplan – Sensorisk analys av livsmedel, grundkurs – 7,5 hp – SE303G | HKR.se
Flavour perception : yes
The senses : yes
Psychophysics : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Sensory based food education : yes

Country : Sweden
Institution/University : Uppsala university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSC in Food Studies, Nutrition and Dietetics
Course title : Sensory evaluation and product development
Course credits : 15 ECTS
Teaching language : Swedish
Course responsible : Pernilla Sandvik
Link to Course website : https://www.uu.se/utbildning/utbildningar/selma/kurser/?kKod=2HK080&typ=1
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Quantitative consumer tests : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Sweden
Institution/University : Örebro university
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Course title : Sensory Quality – Complex Meal Situations, Second Cycle
Course credits : 7.5 ECTS
Teaching language : English
Course responsible : Johan Swahn
Link to Course website : https://api.oru.se/oruapi/v1/utbildningsinformation/utbildning/M%C3%85601A?typ=kurs&accept=html&revision=1.000&sprak=en
Comments (if any) : Distance
Eyesperimental design : yes
Sensory protocols : yes
Panel recruitment and maintenance : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Temporal methods : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Sweden
Institution/University : Örebro university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Course title : Sensory science I
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Johan Swahn
Link to Course website : https://api.oru.se/oruapi/v1/utbildningsinformation/utbildning/M%C3%85053G?typ=kurs&accept=html&revision=1.000&sprak=sv
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Switzerland
Institution/University : ETH Zurich
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Food Science & Nutrition (from fall 2024)
Course title : Lebensmittel-Sensorik
Course credits : 2 ECTS
Teaching language : German
Course responsible : Dr. Jeannette Nuessli Guth
Link to Course website : https://www.vvz.ethz.ch/Vorlesungsverzeichnis/lerneinheit.view?lerneinheitId=178358&semkez=2024S&ansicht=LEHRVERANSTALTUNGEN&lang=en
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : ETH Zurich
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Food Science & Nutrition (from fall 2024)
Course title : Selected Topics in Food Sensory Science
Course credits : 3 ECTS
Teaching language : English
Course responsible : Dr. Jeannette Nuessli Guth
Link to Course website : https://www.vvz.ethz.ch/Vorlesungsverzeichnis/lerneinheit.view?lerneinheitId=177121&semkez=2024S&ansicht=LEHRVERANSTALTUNGEN&lang=en
Comments (if any) : General Topics and basically Project Work, general basics in Sensory are necessary
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Lebensmittel-Sensorik
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Temporal methods : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Good laboratory practice (GLP, safety issues) : yes
Sensory based food education : yes

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Applied Consumer Studies
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Sensorische Analytik in der QS
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Sensory tests in quality control : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Case Study Consumer and Nutrition
Course credits : 2 ECTS
Teaching language : English
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Eyespectations : yes
Attitudes : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : Corporate Master (Universities of Applied Sciences)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Food Science
Course title : Advanced Sensory Techniques
Course credits : 3 ECTS
Teaching language : English
Course responsible : Pascale Deneulin
Link to Course website : f5-advanced sensory techniques-fs21 (bfh.ch)
Flavour perception : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Conjoint approaches : yes
Conteyest : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : Berner Fachhochschule – HAFL
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc Lebensmittelwissenschaften
Course title : Sensorische und instrumentelle Lebensmittelanalytik
Course credits : 4 ECTS
Teaching language : German/French
Course responsible : Eugenia Harms
Comments (if any) : 50% instrumental analytics
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Descriptive tests : yes
Discrimination tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : Berner Fachhochschule – HAFL
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc Lebensmittelwissenschaften
Course title : Methoden der Datenerhebung
Course credits : 2 ECTS
Teaching language : German/French
Course responsible : Pauline Rouchon
Comments (if any) : 50% Market Research
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Multivariate data analysis : yes
Reporting/presenting sensory data : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : HES-SO Valais Wallis
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Food Technology and Biotechnology
Course title : Analyse sensorielle
Course credits : 2 ECTS
Teaching language : French
Course responsible : Laëtitia Nicolas
Link to Course website : https://www.hevs.ch/en/schools/school-of-engineering/life-technologies/bachelor-s-degree-programme-in-life-technologies/food-technology-and-biotechnology-200549
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Discrimination tests : yes
Similarity tests : yes
Threshold tests : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : Switzerland
Institution/University : HES-SO Valais Wallis
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Food Technology and Biotechnology
Course title : Consumer Research
Course credits : 2 ECTS
Teaching language : English
Course responsible : Laëtitia Nicolas
Link to Course website : Food Technology and Biotechnology | HES-SO Valais-Wallis (hevs.ch)
Flavour perception : yes
The senses : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Preference and Acceptability test : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
Research ethics : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : United Kingdom
Institution/University : University of Nottingham
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science/BSc in Food Science and Nutrition
Course title : Sensory evaluation of Food
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Qian Yang
Flavour perception : yes
The senses : yes
Psychophysics : yes
Biases : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Temporal methods : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes
GDPR : yes
Good laboratory practice (GLP, safety issues) : yes

Country : United Kingdom
Institution/University : University of Reading
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science
Course title : Sensory and Consumer Science
Course credits : 20 ECTS
Teaching language : English
Course responsible : Stella Lignou and Lisa Methven
Link to Course website : https://www.reading.ac.uk/modules/documents?acyear=2024%252f5&modcode=FB2SCS
Flavour perception : yes
The senses : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Preference mapping : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes

Country : United Kingdom
Institution/University : University of Reading
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : MSc in Food Science
Course title : Applied Sensory and Flavour Science
Course credits : 20 ECTS
Teaching language : English
Course responsible : Stella Lignou
Link to Course website : https://www.reading.ac.uk/modules/documents?acyear=2024%252f5&modcode=FBMSFS
Flavour perception : yes
Flavour formation : yes
The senses : yes
Psychophysics : yes
Laboratory management : yes
Laboratory design : yes
Eyesperimental design : yes
Sensory protocols : yes
Sample preparation and presentation : yes
Panel recruitment and maintenance : yes
Panel training : yes
Descriptive tests : yes
Rapid descriptive sensory methods : yes
Discrimination tests : yes
Similarity tests : yes
Preference and Acceptability test : yes
Threshold tests : yes
Temporal methods : yes
Sensory tests in quality control : yes
Qualitative consumer tests : yes
Quantitative consumer tests : yes
Application of sensory tests : yes
Statistics (Sensometrics) : yes
Multivariate data analysis : yes
Univariate data analysis : yes
Reporting/presenting sensory data : yes