PhD COURSE IN SENSORY EVALUATION AND FOOD PREFERENCES

PhD COURSE IN SENSORY EVALUATION AND FOOD PREFERENCES

University of Copenhagen

5 September 2016 – Module 1: E-learning

19-30 September 2016 – Module 2: Attendance at 4 days intensive course in Copenhagen and Kristianstad
18-21 October 2016

Module 3: Preparation of report – October 2016 to January 2017

The University of Copenhagen offers a PhD course in Sensory Science this year in collaboration with Kristianstad University (Sweden), University of Turku (Finland) and NOFIMA (Norway). The course is given as an intensive course with contributions from Nordic experts
in the eld of sensory and consumer analysis. The course will cover principles and foundations for sensory evaluation and consumer research including food perception, food choice and acceptance. The course will also cover genetic aspects in olfaction and taste and how these factors in uence consumer preferences. Furthermore, emphasis will be given on analysis of sensory and consumer data. The course is primarily open for European PhD students but non-European students are also welcomed.

The course credits are 7 ECTS, equal to 7 x 28 hours = 196 hours. The course follows three modules:

  1. E-learning module introducing the elds of sensory science
  2. Intensive course programme in Copenhagen, Denmark, andKristianstad, Sweden, including networking opportunities
  3. Individual assignment and preparation of a report

Important days before the course:

Deadline for application: 3 August 2016.

Deadline for payment (only after acceptance): 5 September 2016.

 

Important days during the course:

Part I: E-learning module between 19 and 30 September 2016.

Part II: Intensive course in Copenhagen, Denmark and Kristianstad, Sweden 18 – 21 October 2016. Registration will take place in Copenhagen 18 October in the morning.

Part III: Preparation of report, October 2016 – January 2017.

Further information: Sensory science course 2016_final
Application form 2016_final

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