The information presented in this table sums up the university courses in sensory science across Europe in 2019/2020.
Country | University | Education level (Bachelor, Master, Doctorate) | Course/Program | Part of program | Title | Credits / number of hours | Teaching language | Contact person | website | 2020 status | requirements | |||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Austria | Graz University of Technology | Master | Course | Master "Biotechnology" | Sensory Analysis of biotechnologically produced food | 2 ECTS | English | Barbara Siegmundbarbara.siegmund@tugraz.at | https://online.tugraz.at/tug_online/lv.detail?cperson_nr=260&clvnr=189324 | open | ||||
Austria | IMC University of Applied Sciences Krems | Bachelor | Course | International wine business | Sensory training | 1 ECTS | English | Eva Derndorfer eva@derndorfer.at | website University: http://www.fh-krems.ac.at/ website Lecturer: http://www.evaderndorfer.at | open | ||||
Austria | University of Natural Resources and Life Sciences, Vienna BOKU | Master | Course | Master "Food Science and Technology" | Sensory Evaluation of Food | 2 ECTS | German | Klaus Duerrschmid klaus.duerrschmid@boku.ac.at | https://online.boku.ac.at/BOKUonline/wbLv.wbShowLVDetail?pStpSpNr=275020&pSpracheNr=2&pMUISuche=FALSE | open | ||||
Denmark | Aarhus University (AU) | Bachelor | Part of a Course | Agrobiology, track Food Quality, BSc programme | New title same content: Food Quality Characteristics and Food Processing | 10h (total course: 10 ECTS) | Danish | Ulla Kidmose ulla.kidmose@food.au.dk | http://kursuskatalog.au.dk/coursecatalog/Course/show/54992/ | open | Chemistry, organic chemistry, biochemistry. | Ulla Kidmose | ||
Denmark | Aarhus University (AU) | Master | Course | Molecular nutrition and food technology | Project work in sensory science | 5 ECTS | English | Ulla Kidmose ulla.kidmose@food.au.dk | https://kursuskatalog.au.dk/en/course/95120/Project-Work-in-Sensory-Science | None | Ulla Kidmose | New course | ||
Denmark | University of Copenhagen (UCPH) | Bachelor | Course | Food Science and Nutrition, BSc programme | Sensory Evaluation of Food | 7.5 ECTS | English | Bodil Allesen-Holm bhah@food.ku.dk | https://kurser.ku.dk/course/nfob15008u/2019-2020 | open | None | Wender Bredie, Sandra Wæhrens | ||
Denmark | University of Copenhagen (UCPH) | Master | Course | Food Innovation and Health, MSc programme | New title same content: Determinant of Food Consumption | 7.5 ECTS | English | Bodil Allesen-Holm bhah@food.ku.dk | https://kurser.ku.dk/course/nfok18000u/2019-2020 | open | None | Annemarie Olsen | ||
Denmark | University of Copenhagen (UCPH) | Master | Course | Food Innovation and Health, MSc programme | Food Consumer Research | 7.5 ECTS | English | Bodil Allesen-Holm bhah@food.ku.dk | https://kurser.ku.dk/course/nfok16000u/2019-2020 | open | Recommended to have basic statistical knowledge and to be acquainted with R software. Recommended to have understanding of the determinants of food intake and food choices. | Armando Perez-Cueto | ||
Denmark | University of Copenhagen (UCPH) | Master | Part of a Course | Food Innovation and Health, MSc programme | Thematic Course in Food Innovation and Health | 10h (total course: 15 ECTS) | English | Michael Bom Frøst mbf@food.ku.dk | https://kurser.ku.dk/course/nfok14031u/2019-2020 | open | Academic qualifications equivalent to a BSc degree is recommended. | Michael Bom Frøst | ||
Denmark | University of Copenhagen (UCPH) | Master | Part of a Course | Food Innovation and Health, MSc programme Food Science and Technology, MSc programme | Aroma - the Chemistry behind Odour | 2.5 ECTS (one third of the course, total course: 7.5 ECTS) | English | Bodil Allesen-Holm bhah@food.ku.dk | https://kurser.ku.dk/course/nfok16002u/2019-2020 | open | Basic skills within food chemistry, sensory science and chemometrics. Academic qualifications equivalent to a BSc degree is recommended. | Mikael Agerlin Petersen, Sandra Wæhrens | New course | |
Finland | University of Eastern Finland | Master | Course | Nutrition | Food Development and Consumer Perceptions | 12 ECTS | Finnish | Jenni Korhonen, jenni.korhonen@uef.fi | http://www.uef.fi/en/web/kttravi/maisteritutkinto | open | Bachelor degree in Nutrition | |||
Finland | University of Helsinki | Bachelor | Course | Bachelor's Programme in Food Sciences | Aistinvaraisen tutkimuksen perusteet ETK-240 (Basics in Sensory analysis) | 5 ECTS | Finnish | Mari Sandell, mari.sandell@helsinki.fi | open | |||||
Finland | University of Helsinki | Bachelor | Course | Bachelor's Programme in Food Sciences | Literature Exam, Sensory Science FOOD-117 | 5 ECTS | English | Mari Sandell, mari.sandell@helsinki.fi | open | |||||
Finland | University of Helsinki | Master | Course | Master's Programme in Food Sciences | Advanced Sensory Science FOOD-116 | 5 ECTS | English | Mari Sandell, mari.sandell@helsinki.fi | open | Either ETK-240 or FOOD-117, or equivalent knowledge (basics) of sensory science. | ||||
Finland | University of Turku | Master | Course | Master's Degree Programme in Food Development | Sensory evaluation of food | 4 ECTS | English | Oskar Laaksonen, oskar.laaksonen@utu.fi | open | Bachelor degree in field of Food Sciences or Biosciences (or equivalent) | ||||
France | Agrocampus Ouest | Master | MOOC | M1 Sensometry | 25h | French | François Husson husson@agrocampus-ouest.fr | https://tice.agrocampus-ouest.fr/course/view.php?id=665 | ||||||
France | Agrocampus Ouest | Master | Course | Ingeneer in Food Science | M2 Sensometry | 12h | French | François Husson husson@agrocampus-ouest.fr | ||||||
France | AgroParisTech | Bachelor | Course | Engineer in Food Science | Sensory Perception, Product Design and Communication | 6 ECTS | French | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory Physiology | 4 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Consumers, Citizens, Society and product offer | 2 ECTS | French | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory tools for product design and product optimisation | 4 ECTS | French | david.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory world | 2 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Food innovation & product design (FipDes) Erasmus+ Master | Sensory Analysis | 1 ECTS | English | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.fipdes.eu/ | open | ||||
France | AgroParisTech | Master | Course | Master in food science | Sensory Physiology and NeuroPhysiology | 4 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Master in nutrition | Determinants of eating behaviors | 4 ECTS | French and English | nicolas.darcel@agroparistech.fr | http://www.agroparistech.fr/Sciences-et-technologies-de-la,1136.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory analysis and product design | 4 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory Engineering | 4 ECTS | French | david.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Consumer studies: behavior and preferences | 4 ECTS | French | julien.delarue@agroparistech.fr; patricia.gurviez@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroParisTech | Master | Program | Engineer in Food Science | R&D and Product design | 70 ETCS | French | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; veronique.bosc@agroparistech.fr | http://www.agroparistech.fr/Conception-et-Developpement.html | open | ||||
France | AgroParisTech | Master | Course | Engineer in Food Science | Statistical tools and analysis of sensory data | 4 ECTS | French | david.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open | ||||
France | AgroSup Dijon | Bachelor | Course | Ingeneer in Food Science | Basics in Sensory analysis | 28h | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/formations/ingenieur-en-formation-initiale/ingenieur-specialite-agroalimentaire.html | open | ||||
France | AgroSup Dijon | Master | Course | Ingeneer in Food Science | Fast Descriptive methods | 20h | French | Hélène Laboure helene.laboure@agrosupdijon.fr | http://www.agrosupdijon.fr/formations/ingenieur-en-formation-initiale/ingenieur-specialite-agroalimentaire.html | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master Nutrition & Food Sciences | Perception & Sensory analysis | 6 ECTS | French | Hélène Laboure helene.laboure@agrosupdijon.fr | http://ufr-svte.u-bourgogne.fr/formation/master.html | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master Nutrition & Food Sciences | Chimioperception, memory, emotion in food choices | 6 ECTS | French | Frédérique Datiche ferederique.datiche@u-bourgogne.fr | http://ufr-svte.u-bourgogne.fr/formation/master.html | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Program | Master in Sensory Science (ESCAI) | 60 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | |||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Psychophysiological basis of perception | 4 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Discriminative tests | 5 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | conventionnal profile | 6 ECTS | French | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Alternative descriptive methods | 4 ECTS | French | Dominique Valentin dominique.valentin@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Consumer tests | 5 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | ||||
France | AgroSup Dijon / Université de Bourogne | Master | Program | Physiological and Psychological Food choice Determinants (P2FooD) | 120 ECTS | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open | |||||
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Psychology basics | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open | ||||
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Chemosensory determinants of food perception | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open | ||||
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Cognitive processes implied in food perception and consumption | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open | ||||
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Dynamics of feeding behavior over a lifetime | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open | ||||
France | Ecole de Biologie industrielle | Bachelor | Course | Ingeneer | Basics in Sensory analysis | 10,5/1,5 ECTS | French/english | Anne-Marie Lheritier am.lheritier@hubebi.com | http://www.ebi-edu.com/fr/cycle-ingenieur | |||||
France | Ecole de Biologie industrielle | Master | Course | Ingeneer | Sensory performance and development of product | 4,8 ECTS | French | Anne-Marie Lheritier am.lheritier@hubebi.com | http://www.ebi-edu.com/fr/majeure-conception-developpement | |||||
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Ingeneer in agriculture | Sensory analysis and experimental design | 6 ECTS | French | Cécile Coulon-Leroy c.coulon@groupe-esa.com | http://www.groupe-esa.com/ | |||||
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Master Vintage | Wine tasting and sensory analysis | 106h | French/english | Chantal Maury c.maury@groupe-esa.com | http://www.groupe-esa.com/ | |||||
France | ESA Ecole Supérieure d'Agricultures | Bachelor | Course | Bachelor in Wine business | Wine tasting and sensory analysis | 15h | French/english | Pierre Davadant p.davadant@groupe-esa.com | http://www.groupe-esa.com/ | |||||
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Ingeneer in agriculture | Wine tasting and sensory analysis | 15h | French | Cécile Coulon-Leroy c.coulon@groupe-esa.com | http://www.groupe-esa.com/ | |||||
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Ingeneer in agriculture | sensory analysis | 20h | French | Ronan symoneaux r.symoneaux@groupe-esa.com Isabelle maître i.maitre@groupe-esa.com | http://www.groupe-esa.com/ | |||||
France | ISA Lille | Master | Course | "FoodTech" | Sensory and physico-chemical characterization of Food | 3 ECTS | English | Maud Desmas maud.desmas@isa-lille.fr Sylvie Chollet sylvie.chollet@isa-lille.fr | http://www.isa-lille.fr/formations/m1-m2-agroalimentaire-en-anglais-food-tech/master-1/ | |||||
France | ISIPCA/ESSEC/UCP | Master | Course | International Marketing of Cosmetics and Perfumes | Sensory evaluation | 24h | French | Delphine René (drene@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-marketing-international-parfumerie-cosmetique-mipc | |||||
France | ISIPCA/UVSQ | Bachelor | Course | Cosmetic analysis and application | Sensory evaluation | 38h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-cosmetiques | |||||
France | ISIPCA/UVSQ | Bachelor | Course | Perfumery and Food flavour analysis and application | Sensory evaluation | 100h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-parfums | |||||
France | ISIPCA/UVSQ | Master | Course | Formulation and Sensory Evaluation of Cosmetics | Sensory evaluation | 52h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-cosmetique-ipca | |||||
France | ISIPCA/UVSQ | Master | Course | Formulation and Sensory Evaluation of Perfumes | Sensory evaluation | 10h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-parfum-ipca | |||||
France | ISIPCA/UVSQ | Master | Course | Formulation and Sensory Evaluation of Flavours | Sensory evaluation | 252h | French | Sylvie Toulgoat (stoulgoat@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-arome-ipca | |||||
France | Master ingénierie des cosmétiques, arômes et parfums (ICAP) - Montpellier - | Master | Program | Sensory analysis and marketing of aroma | 180 ECTS | French | evelyne.marchetti-gauthier@univ-amu.fr ; francois.roman@univ-amu.fr | http://www.univ-amu.fr/formation/master/analyses sensorielles.htlm | ||||||
France | Oniris Nantes | Bachelor | Course | Ingeneer in Food Science | Basics in Sensory analysis | 17h | French | Caroline Lelaidier caroline.lelaidier@oniris-nantes.fr | http://www.oniris-nantes.fr/etudes/cursus-ingenieur/ | |||||
France | Oniris Nantes | Master | Course | Ingeneer in Food Science | Sensometrics | 23 ECTS | French | Michel Semenou michel.semenou@oniris-nantes.fr | http://www.oniris-nantes.fr/etudes/cursus-ingenieur/les-orientations-de-3eme-annee/ | |||||
France | Université Claude Bernard Lyon1 | Master | Course | Neuroscience | Perception Metrology | 3 ECTS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | https://sciences.univ-lyon1.fr/master-neurosciences-812960.kjsp | open | ||||
France | Université Claude Bernard Lyon1 | Master | Program | Neurophysiology of perception and Sensory analysis | 60 ECTS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | http://ppes.univ-lyon1.fr/ | open | |||||
France | Université Claude Bernard Lyon1 | Master | Course | Neurophysiology of perception and Sensory analysis | Psychophysiology of perception | 9 ETCS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | http://ppes.univ-lyon1.fr/ | open | ||||
France | Université Claude Bernard Lyon1 | Master | Course | Neurophysiology of perception and Sensory analysis | Sensory evalaution & consumer tests | 6 ETCS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | http://ppes.univ-lyon1.fr/ | open | ||||
France | Université de Toulouse - ENSAT | Bachelor/Master | Course | Engineer/ Master in Food Science | Introduction to sensory analysis | 1 ECTS | French/English | Christian Chervin, christian.chervin@ensat.fr | http://eden.inp-toulouse.fr/course/index.php?categoryid=17 | open | ||||
France | Université François-Rabelais de Tours | Master | Course | Integrative biology | Basics in sensory analysis | 6 ECTS (60h) | French | Boriana ATANASOVA atanasova@univ-tours.fr | http://integrabio.fr/ | |||||
France | Université François-Rabelais de Tours | Master | Program | Sensory analysis and innovation in Food Science | 60 ECTS | French | Boriana ATANASOVA atanasova@univ-tours.fr | http://www.prodanim.com/ | ||||||
France | Université François-Rabelais de Tours | Bachelor | Program | Sensory Analysis | 60 ECTS | French | Boriana ATANASOVA atanasova@univ-tours.fr | http://www.prodanim.com/ | ||||||
France | université Paris Dauphine | Master | Course | master marketing & stratégie | Sensory analysis & marketing | 3 cdts | French | Isabelle Maître i.maitre@groupe-esa.com | http://www.mastermarketing.dauphine.fr/fr/le-204-marketing/enseignements/analyse-sensorielle-et-marketing.html | |||||
France | ISA Lille | Master | Course | Ingeneer in Food Science | Advanced sensory evaluation | 3 ECTS | French | Maud Desmas maud.desmas@isa-lille.fr Sylvie Chollet sylvie.chollet@isa-lille.fr | http://www.isa-lille.fr/formations/ingenieur-agri-agro-environnement/4eme-et-5eme-annee/ | |||||
Germany | Beuth Hochschule für Technik Berlin | Bachelor | course | Food Science and Technology | Sensory Evaluation and Product Development (B22) | 5 ECTS | German | Prof. Dr. Monika Springer, springer@beuth-hochschule.de | http://www.lebensmitteltechnologie-berlin.de/8-0-Bachelorstudium.html | open | see website | see contact person | ||
Germany | Fachhochschule Lübeck | Bachelor | course | Food Processing and Management | Nutrition (incl. Sensory Evaluation) | 3 ECTS | German | Prof. Dr.-Ing. Dipl.-Ing. Arne Pietsch, arne.pietsch@fh-luebeck.de | https://www.fh-luebeck.de/hochschule/fachbereich-maschinenbau-und-wirtschaft/studiengaenge/food-processing-technologie-und-management-beng/ | open | see website | see contact person | ||
Germany | Fachhochschule Münster | Bachelor | course | Nutrition | Statistics in Sensory Evaluation | 5 ECTS | German | Prof. Dr. rer. pol. Thorsten Sander, tsander@fh-muenster.de | https://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.php | open | see website | see contact person | ||
Germany | Fachhochschule Münster | Master | course | Sustainable Nutrition Management | Sustainble Product Development | 5 ECTS | German | Prof. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.de | https://www.fh-muenster.de/oecotrophologie-facility-management/studium/studium-nachhaltigkeit-ernaehrung.php?p=2,5 | open | see website | see contact person | ||
Germany | Fachhochschule Münster | Bachelor | course | Nutrition | Market orientated Product Development | 12 ECTS | German | Prof. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.de | https://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.php | open | see website | see contact person | ||
Germany | Hochschule Albstadt-Sigmaringen | Bachelor | course | Foods, Nutrition, Hygiene | Sensory Evaluation | 5 ECTS | German | Prof. Dr. Gertrud Winkler, winkler@hs-albsig.de | http://www.hs-albsig.de/studium/lebensmittel/Seiten/Homepage.aspx | open | see website | see contact person | ||
Germany | Hochschule Anhalt | Bachelor | course | Nutrition | Food Science and Sensory Evaluation | 8 ECTS | German | Prof. Dr. Margot Steinel, m.steinel@loel.hs-anhalt.de | http://oe.loel.hs-anhalt.de/ | open | see website | see contact person | ||
Germany | Hochschule Anhalt | Master | course | Nutrition | Applied Sensory Evaluation | 5 ECTS | German | Prof. Dr. Gerhard Igl, g.igl@loel.hs-anhalt.de | http://moe.loel.hs-anhalt.de/ | open | see website | see contact person | ||
Germany | Hochschule Anhalt | Bachelor | course | Food Technology | Sensory Evaluation | 4 ECTS | German | Prof. Dr. Christof Hamel, c.hamel@bwp.hs-anhalt.de | http://www.hs-anhalt.de/nc/studium/studienangebote/a-z/studiengang/lebensmitteltechnologie.html | open | see website | see contact person | ||
Germany | Hochschule Bremerhaven | Bachelor | course | Food Technology | Sensory Evaluation | 5 ECTS | German (80%), English (20%) | Prof. Dr. oec. Tamara Fallscheer, tfallscheer@hs-bremerhaven.de | http://www.hs-bremerhaven.de/studienangebot/bachelorstudiengaenge/lebensmitteltechnologie/studiendarstellung/einleitung/ | open | see website | see contact person | ||
Germany | Hochschule Fulda | Bachelor | course | Food Technology | Sensory Evaluation | 5 ECTS | German | Susanne Ramert, dekanat.lt@lt.hs-fulda.de | https://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/ | open | see website | see contact person | ||
Germany | Hochschule Fulda | Bachelor | course | Food Technology | Sensory Evaluation | 5 ECTS | German | Susanne Ramert, dekanat.lt@lt.hs-fulda.de | https://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/ | open | see website | see contact person | ||
Germany | Hochschule Fulda | Bachelor | course | Nutrition | Product Development | 5 ECTS | German | Prof. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.de | http://www2005.hs-fulda.de/index.php?id=179 | open | see website | see contact person | ||
Germany | Hochschule Fulda/Universität Kassel | Master | course | International Food Business and Consumer Studies | Sensory Science | 6 ECTS | German/English | Prof. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.de | http://www2005.hs-fulda.de/index.php?id=179 | open | see website | see contact person | ||
Germany | Hochschule für Angewandte Wissenschaften Hamburg | Bachelor | course | Nutrition | Sensory Evaluation | 5 ECTS | German | Prof. Dr. Annegret Flothow, annegret.flothow@haw-hamburg.de | http://www.haw-hamburg.de/fakultaeten-und-departments/ls/studium-und-lehre/bachelor-studiengaenge/bsc-oekotrophologie.html | open | see website | see contact person | ||
Germany | Hochschule für Angewandte Wissenschaften Hamburg | Master | course | Food Science | Sensory Perception and Consumer Acceptance | 5 ECTS | German | Prof. Dr. Jan Fritsche, jan.fritsche@haw-hamburg.de | http://www.haw-hamburg.de/studium/master/master-studiengaenge/ls/food-science.html | open | see website | see contact person | ||
Germany | Hochschule Geisenheim | Bachelor | course | International Enology | Sensory Evaluation | 4 ECTS | German | Dipl. Ing. Wilma Mattmüller-Schultz, Wilma.Mattmueller-Schultz@hs-gm.de | http://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.html | open | see website | see contact person | ||
Germany | Hochschule Geisenheim | Bachelor | course | Beverage Technology | Sensory Evaluation | 4 ECTS | German | Prof. Dr. Ing. Bernd Lindemann, Bernd.Lindemann@hs-gm.de | http://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.html | open | see website | see contact person | ||
Germany | Hochschule Hannover | Bachelor | course | Dairy Technology | Sensory Evaluation | 1 ECTS | German | Prof. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.de | http://f2.hs-hannover.de/studium/bachelor-studiengaenge/milchwirtschaftliche-lebensmitteltechnologie/index.html | open | see website | see contact person | ||
Germany | Hochschule Hannover | Master | course | Dairy and Packaging Technology | Sensory Evaluation | 1 ECTS | German | Prof. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.de | http://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.html | open | see website | see contact person | ||
Germany | Hochschule Hannover | Bachelor | course | Food Packaging | Sensory Evaluation | 1 ECTS | German | Prof. Dr. R. Brandt, rainer.brand@hs-hannover.de | http://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.html | open | see website | see contact person | ||
Germany | Hochschule Neubrandenburg | Bachelor | course | Food Technology | Sensory Evaluation of Food | 5 ECTS | German | Prof. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.de | https://www.hs-nb.de/studiengang-lmw/studiengaenge/bsc-lebensmittel-technologie/ | open | see website | see contact person | ||
Germany | Hochschule Neubrandenburg | Master | course | Food Technology and Bioproduct Technology | Aroma and Flavour | 6 ECTS | German | Prof. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.de | https://www.hs-nb.de/studiengang-lmw/studiengaenge/msc-lebensmittel-und-bioprodukttechnologie/ | open | see website | see contact person | ||
Germany | Hochschule Niederrhein | Bachelor | course | Nutrition | Sensory Evaluation | 6 ECTS | German | Cornelia Rohde, cornelia.rohde@hs-niederrhein.de | http://www.hs-niederrhein.de/oecotrophologie/studium/b-sc-oecotrophologie/ | open | see website | see contact person | ||
Germany | Hochschule Nordhausen | Master | course | Innovation und Change Management | Innovations Management | 5 ECTS | German | Prof. Dr. Andreas Scharf, scharf@fh-nordhausen.de | https://www.hs-nordhausen.de/studium/fb-wiso/innovations-und-changemanagement/ | open | see website | see contact person | ||
Germany | Hochschule Osnabrück | Bachelor | course | Food Production | Sensory Evaluation and Product Development | 5 ECTS | German | Prof. Dr. Ulrich Enneking, u.enneking@hs-osnabrueck.de | http://www.al.hs-osnabrueck.de/blp.html | open | see website | see contact person | ||
Germany | Hochschule Ostwestfalen-Lippe | Bachelor | course | Food Technology | Sensory Evaluation for Food Technologists | 2 ECTS | German | Prof. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.de | http://www.hs-owl.de/fb4/studiumfb4/lm.html | open | see website | see contact person | ||
Germany | Hochschule Ostwestfalen-Lippe | Bachelor | course | Food Technology | Specific Sensory Evaluation of Food | 4 ECTS | German | Prof. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.de | http://www.hs-owl.de/fb4/studiumfb4/lm.html | open | see website | see contact person | ||
Germany | Hochschule Trier | Bachelor | course | Food Technology | Sensory Evaluation and Food Law | 6 ECTS | German | Prof. Dr.-Ing. Enrico Careglio, E.Careglio@hochschule-trier.de | http://www.hochschule-trier.de/index.php?id=2360 | open | see website | see contact person | ||
Germany | Hochschule Weihenstephan-Triesdorf | Bachelor | course | Brewing and Beverage Technology | Quality Assurance and Sensory Evaluation | 6 ECTS | German | Prof. Dr. Volker Müller-Schollenberger, volker.mueller-schollenberger@hswt.de | http://www.hswt.de/studium/studiengaenge/bg.html | open | see website | see contact person | ||
Germany | Hochschule Weihenstephan-Triesdorf | Bachelor | course | Nutrition und Facility Management | Quality and Product Management of Food | 9 ECTS | German | Prof. Dr. Helmut Schöberl, helmut.schoeberl@hswt.de | http://www.hswt.de/studium/studiengaenge/ev.html | open | see website | see contact person | ||
Germany | Justus-Liebig-Universität Gießen | Master | course | Food Chemistry | Molecular Sensory Evaluation | 3 ECTS | German | Prof. Dr. H. Zorn, Holger.Zorn@uni-giessen.de | https://www.uni-giessen.de/fbz/fb08 | open | see website | see contact person | ||
Germany | Justus-Liebig-Universität Gießen | Master | course | Agriculture, Nutrition, Environmental Studies | Processs Technology and Sensory Evaluation | 6 ECTS | German | Dr. Daniela Thomae, daniela.thomae@ernaehrung.uni-giessen.de | https://www.uni-giessen.de/fbz/fb09 | open | see website | see contact person | ||
Germany | Karlsruher Institut für Technologie | Bachelor | course | Food Chemistry | Sensory Evaluation | 0,5 ECTS | German | Dr. Renate Loske, renate loske@kit.edu | http://www.sle.kit.edu/imstudium/bachelor-lebensmittelchemie.php | open | see website | see contact person | ||
Germany | Leibniz Universität Hannover | Bachelor | course | Food Science | Food Technology and Sensory Evaluation | 6 ECTS | German | Dr. rer. nat. Hans-Dieter Werlein, hd.werleinlw.uni-hannover.de | https://www.uni-hannover.de/de/studium/studienfuehrer/techn-education/ | open | see website | see contact person | ||
Germany | Rheinische Friedrich-Wilhelms-Universität Bonn | Master | course | Nutrition | Didactics in Agriculture and Food Science | 6 ECTS | German | Anke Emich, fachdidaktik@lwf.uni-bonn.de | https://www.lwf.uni-bonn.de/studium-lehre/ehw-labk | open | see website | see contact person | ||
Germany | Rheinische Friedrich-Wilhelms-Universität Bonn | Bachelor | course | Nutrition / Food Science | Sensory Evaluation | 6 ECTS | German | Stephan Ebbers, elw@lwf.uni-bonn.de | https://www.uni-bonn.de/studium/vor-dem-studium/faecher/ernaehrungs-und-lebensmittelwissenschaften-bachelor/Ernaehrungs-und-Lebensmittelwissenschaften-bachelor | open | see website | see contact person | ||
Germany | Rheinische Friedrich-Wilhelms-Universität Bonn | Master | course | Food Technology | Project - Sensory Evaluation of Food | 6 ECTS | German | Stephan Ebbers, elw@lwf.uni-bonn.de | https://www.lwf.uni-bonn.de/studium-lehre/msc-lmt | open | see website | see contact person | ||
Germany | SRH Fern Hochschule Riedlingen | Bachelor (Distance Learning Program) | course | Food Management and Food Technology | Sensory Evaluation | 6 ECTS | German | Stefanie Fohr, stefanie.fohr@fh-riedlingen.srh.de | http://www.fh-riedlingen.de/de/fernstudium/lebensmittelmanagement-und-technologie/studieninhalte/ | open | see website | see contact person | ||
Germany | Technische Universität Berlin | Bachelor (Lehramtsoption) | course | Nutrition / Food Science | Process and Quality Control | 6 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.studienberatung.tu-berlin.de/menu/studiengaenge/faecher_bachelor/ernaehrung_lebensmittelwissenschaft_berufsschullehramt/ | open | see website | see contact person | ||
Germany | Technische Universität Berlin | Staatsexamen | course | Food Chemistry | Sensory Evaluation of Food | 1 SWS | German | Sven Asbrede, contact form: http://www.tu-berlin.de/allgemeine_seiten/e_mail_anfrage/id/39849/?no_cache=1&ask_mail=VqR7qQAGNjfHYerpjiB5t8Osz2VqTXP1i9cfQ2bUKQTe8Ueae4lLkscK2vNZHr%2FItHw0Pf7rMWA%3D&ask_name=Sven%20Asbrede | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmittelchemie/ | open | see website | see contact person | ||
Germany | Technische Universität Berlin | Bachelor | course | Food Technology | Process and Quality Control | 6 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/bsc_lmt/ | open | see website | see contact person | ||
Germany | Technische Universität Berlin | Master | course | Food Technology | Fundamentals of Sensory Evaluation and Product Development of Food | 6 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/ | open | see website | see contact person | ||
Germany | Technische Universität Berlin | Master | course | Food Technology | Sensory Evaluation and Product Development of Food | 12 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/ | open | see website | see contact person | ||
Germany | Technische Universität Dresden | Staatsexamen | course | Food Chemistry | Sensory Evaluation and Food Science | 2SWS | German | Dr. Anne Hellwig, Anne.Hellwig@chemie.tu-dresden.de | https://tu-dresden.de/studium/angebot/studienmoeglichkeiten/sins_studiengang?autoid=321 | open | see website | see contact person | ||
Germany | Technische Universität München | Bachelor | course | Food Science | Sensory Evaluation of Food | 3 ECTS | German | Dr. Sabine Köhler, nutritionsciences[at]tum.de | http://www.sf-ernaehrung.wzw.tum.de/index.php?id=46 | open | see website | see contact person | ||
Germany | Technische Universität München | Master | course | Food Chemistry | Molecular Sensory Evaluation | 8 ECTS | German | Prof. Dr. Michael Rychlik, lebensmittelchemie@tum.de | http://portal.mytum.de/studium/studiengaenge/lebensmittelchemie_master | open | see website | see contact person | ||
Germany | Technische Universität München | Bachelor/Master | course | Brewing and Beverage Technology | Sensory Evaluation of Food | 4 ECTS | German | Dr. rer. nat. Meike Meißner, meissner@studienfakultaet.de | http://www.studienfakultaet.de/content/studiengaenge | open | see website | see contact person | ||
Germany | Technische Universität München | Diplom | course | Brewing | Sensory Evaluation of Food | 4 ECTS | German | Dr. rer. nat. Meike Meißner, meissner@studienfakultaet.de | http://www.studienfakultaet.de/content/studiengaenge | open | see website | see contact person | ||
Germany | Technische Universität München | Bachelor/Master | course | Food Technology and Biotechnology | Sensory Evaluation of Food | 4 ECTS | German | Dr. rer. nat. Meike Meißner, meissner@studienfakultaet.de | http://www.studienfakultaet.de/content/studiengaenge | open | see website | see contact person | ||
Germany | Universität Hohenheim | Master | course | Molecular Nutrition | Neurosensory and Endocrinology of Nutrition | 7,5 ECTS | German | Prof. Dr. rer. nat. Heinz Breer, breer@uni-hohenheim.de | https://www.uni-hohenheim.de/molew#jfmulticontent_c93626-2 | open | see website | see contact person | ||
Germany | Universität Hohenheim | Bachelor | course | Food Science and Biotechnology | Instrumental Sensory Evaluation and physical Measurement in Life Sciences | 6 ECTS | German | Prof. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.de | https://www.uni-hohenheim.de/lb | open | see website | see contact person | ||
Germany | Universität Hohenheim | Bachelor | course | Nutrition | Instrumental Sensory Evaluation and physical Measurement in Life Sciences | 6 ECTS | German | Prof. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.de | https://www.uni-hohenheim.de/ew | open | see website | see contact person | ||
Germany | Universität Hohenheim | Master | course | Food Microbiology and Biotechnology | Advanced Sensory Analysis of Foods | 7,5 ECTS | English | Dr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.de | https://www.uni-hohenheim.de/fmb | open | see website | see contact person | ||
Germany | Universität Hohenheim | Master | course | Food Science and Engineering | Advanced Sensory Analysis of Foods | 7,5 ECTS | English | Dr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.de | https://www.uni-hohenheim.de/fse | open | see website | see contact person | ||
Germany | Universität Potsdam | Master | course | Nutrition | Molecular Sensory Evaluation | 3 ECTS | German | Dr. Franziska Ebert, fraebert@uni-potsdam.de | http://www.uni-potsdam.de/studium/studienangebot/masterstudium/master-a-z/ernaehrungswissenschaft-master/ | open | see website | see contact person | ||
Ireland | Technological University Dublin | Bachelor | Course (module) | BSc Nutraceuticals in Health and Nutrition | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT420 | open | Minimum grade in maths and English and at least O4/H7 in one of: Physics, Chemistry, Physics & Chemistry or Biology | Dr Catherine Barry-Ryan | ||
Ireland | Technological University Dublin | Bachelor | Course (module) | BSc Food Innovation | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT421 | open | Minimum grade in maths and English and at least At least O4/H7 in one of: Physics, Chemistry, Physics and Chemistry or Biology, Applied Mathematics, Home Economics or Agricultural Science | Dr Catherine Barry-Ryan | ||
Ireland | Technological University Dublin | Higher Certificate | Course (module) | Food Science and Management (higher certificate) | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT424 | open | Minimum grade in maths and English and at least O6/H7 in one of: Physics, Chemistry, Physics and Chemistry, Biology, Agricultural Science or Home Economics | Dr Catherine Barry-Ryan | ||
Ireland | Technological University Dublin | Bachelor | Course (module) | BSc Food Innovation | Advanced Sensory Evaluation for Consumer Foods | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT421 | open | Dr Catherine Barry-Ryan | |||
Ireland | Technological University Dublin | Bachelor | Course (module) | BA Culinary Science | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | http://www.dit.ie/studyatdit/undergraduate/programmescourses/allcourses/culinaryartsdt407.html | open | Minimum grade in maths and English and At least O4/H7 in one of: Physics, Chemistry, Physics and Chemistry or Biology, Applied Mathematics, Home Economics or Agricultural Science | Dr Catherine Barry-Ryan | ||
Ireland | St. Angela's College, Sligo | Bachelor | Course (module) | BA (Home Economics) | Nutritional and Sensory Sciences | 5 ECTS | English | admin@stangelas.nuigalway.ie | http://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=en | open | Applicants are required to have an established Leaving Certificate (or an approved equivalent) with at least two Grade H5’s and four Grade O6’s/H7’s | Eileen Kelly | ||
Ireland | St. Angela's College, Sligo | Master | Course (module) | Professional Masters in Education (with Home Economics) | Nutritional and Sensory Sciences | 5 ECTS | English | admin@stangelas.nuigalway.ie | http://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=en | open | A Bachelor of Education (Home Economics) Degree or an equivalent qualification in Home Economics at a minimum of H2.2 | Eileen Kelly | ||
Ireland | University College Cork | Higher Diploma | Course (module) | Food Science and Technology (higher diploma) | Sensory Analysis, Flavour and Colour | 5 ECTS | English | maurice.osullivan@ucc.ie | https://www.ucc.ie/admin/registrar/archive/20182019/calendar/food/food011.html | open | Successfully complete and pass credits equivalent to three full academic years' study of their degree programme at a partner institution; and satisfy English language proficiency requirements as set out by University College Cork for non-EU students. | Dr Maurice O'Sullivan | ||
Ireland | University College Cork | Bachelor | Course (module) | BSc Nutritional Sciences | Sensory Evaluation for Food and Nutritional Sciences | 5 ECTS | English | maurice.osullivan@ucc.ie | https://www.ucc.ie/admin/registrar/calendar/food/food006.html | open | Leaving certificate with minimum grade H4 in one subject, minimum grade H5 in one subject and minimum grade O6/H7 in four other subjects. English and Irish are requirements for all programmes unless the applicant is exempt from Irish | Dr Maurice O'Sullivan | ||
Ireland | University College Cork | Postgraduate Diploma | Course (module) | Nutritional Sciences (postgraduate diploma) | Sensory Evaluation for Food and Nutritional Sciences | 5 ECTS | English | maurice.osullivan@ucc.ie | https://www.ucc.ie/en/ckp13/ | open | Candidates must be holders of an honours BSc degree, or equivalent qualification, in a Human Biology-related discipline including a significant element of biochemistry and/ or physiology and a minimum of a Second Class Honours Grade 1 or equivalent; AND The English Language Requirements is IELTS 6.5 with no individual section lower than 6.0 or TOEFL equivalent | Dr Maurice O'Sullivan | ||
Ireland | University College Cork | Higher Diploma | Course (module) | Food Science and Technology (higher diploma) | Sensory Evaluation in Quality Control | 5 ECTS | English | maurice.osullivan@ucc.ie | open | |||||
Ireland | University College Cork | Bachelor | Course (module) | BSc Food Marketing and Entrepreneurship | Sensory Evaluation of Foods | 5 ECTS | English | t.sheehy@ucc.ie | https://www.ucc.ie/en/ck502/ | open | ||||
Ireland | University College Cork | Master | Course (module) | MSc Food Science | Sensory Evaluation of Food and Nutritional Sciences | 5 ECTS | English | maurice.osullivan@ucc.ie | https://www.ucc.ie/admin/registrar/calendar/postgraduate/Masters/food/page09.html | open | Candidates must be holders of an honours BSc degree, or equivalent qualification, in a discipline with a significant element of laboratory science, with a minimum of Second Class Honours Grade 1 or equivalent. However, candidates with equivalent academic qualifications may be accepted subject to the approval of College | Dr Maurice O'Sullivan | ||
Ireland | University College Dublin | Bachelor | Course (module) | BSc Food Science | Sensory Analysis | 5 ECTS | English | amalia.scannell@ucd.ie | https://myucd.ucd.ie/course.do?courseID=41§ionID=1186 | open | Leaving Cert: O6/H7 in English, Irish, Mathematics, a laboratory science subject and two other recognised subjects. | Dr Amalia Scannell | ||
Ireland | University College Dublin | Master | Course (module) | MSc in Food, Nutrition and Health | Principles of Sensory Science | 5 ECTS | English | amalia.scannell@ucd.ie | http://www.ucd.ie/online/courses/course-finder/foodandhealth/ | open | Applicants must hold a minimum of a Second Class Honours degree in a cognate subject (Science, Engineering or related discipline), or international equivalent. The course is aimed at graduates from science-based disciplines with no previous or recent formal educational background in Food Science or Nutrition who wish to up-skill and become competent in this increasingly important and rapidly evolving area | Dr Amalia Scannell | ||
Italy | University of Bologna | Bachelor | Course | Food Technology | Food chemistry and applications: Module of Foundamentals of sensory analysis | 2 ECTS (20 h) | Italian | Tullia Gallina Toschi; tullia.gallinatoschi@unibo.it | tullia.gallinatoschi@unibo.it | open | ||||
Italy | University of Bologna | Bachelor | Course | Viticulture and Enology | Wine Tasting | 4 ECTS (40 h) | Italian | Giuseppina Paola Parpinello ; giusi.parpinello@unibo.it | http://www.agricultureveterinarymedicine.unibo.it/en/programmes/course-unit-catalogue/course-unit/2017/376524 | open | ||||
Italy | University of Florence | Bachelor | Course | Food Science and technology | Sensory Analysis of Food | 6 ECTS (48 h) | Italian | Erminio Monteleone; erminio.monteleone@unifi.it | https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=414423 | open | ||||
Italy | University of Florence | Master | Course | Food Science and Technology | Consumer Testing | 6 ECTS (48 h) | Italian | Erminio Monteleone; erminio.monteleone@unifi.it | https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=454596 | open | ||||
Italy | University of Florence | Master | Course | Food Science and Nutrition | Food Perception and Acceptability | 6 ECTS (48 h) | Italian | Erminio Monteleone; erminio.monteleone@unifi.it | https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=491120 | open | ||||
Italy | University of Florence | Bachelor | Course | Dietistic | Food Science and Technology | 3 ECTS (36 h) | Italian | Sara Spinelli; sara.spinelli@unifi.it | https://www.unifi.it/p-ins2-2019-540906-1.html | open | ||||
Italy | University of Gastronomic Sciences | Bachelor | Course | Gastronomic Sciences | Sensory analysis | 5 ECTS (40 h) | Italian | Luisa Torri; l.torri@unisg.it | https://www.unisg.it/en/programs-admissions/three-year-undergraduate-degree/ | open | ||||
Italy | University of Milan | Bachelor | Course | Food services science and management | Sensory analysis of food | 6 ECTS (56 h) | Italian | Monica Laureati; monica.laureati@unimi.it | http://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G3005- | open | ||||
Italy | University of Milan | Bachelor | Course | Viticulture & Enology | Enology 2 - mod. 2 Sensory Analysis | 5 ECTS (48 h) | Italian | Monica Laureati; monica.laureati@unimi.it | http://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G250YB | open | ||||
Italy | University of Milan | Bachelor | Course | Food Science and Technology | Sensory Evaluation of Food and Data Analysis | 6 ECTS (56 h) | Italian | Ella Pagliarini; ella.pagliarini@unimi.it | http://www.agraria.unimi.it/studenti/courses_programs.php?codice=G290H- | open | ||||
Italy | University of MIlan | Master | Course | Food Science and Human Nutrition | Models of Sensory Perception and Food Consumer Science | 4 ECTS (50 h) | Italian | Ella Pagliarini; ella.pagliarini@unimi.it | http://www.agraria.unimi.it/studenti/courses_programs.php?codice=G-026- | open | ||||
Italy | University of Naples Federico II | Master | Course | Food Science and Technology | Physical and Sensory properties of Food | 6 ECTS (50 h) | italian | Rossella Di Monaco; dimonaco@unina.it | https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmaCompleto/U0649/1/2016 | open | ||||
Italy | University of Naples Federico II | Master | Course | Food Science and Technology | Sensory Evaluation of Food | 9 ECTS (90 h) | italian | Rossella Di Monaco; dimonaco@unina.it | https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmaCompleto/39797/1/2016 | open | ||||
Italy | University of Trento | Bachelor | Course | Viticolture and Enology | Enology 1: Module Sensory analysis with lab practice | 6 ECTS (60 h) | Italian | Flavia Gasperi; flavia.gasperi@fmach.it | https://www.esse3.unitn.it | open | ||||
Italy | University of Turin | Bachelor | Course | Food Science and Technology | Sensory Analysis of Food 1° | 2 ECTS (20 h) | Italian | Giuseppe Zeppa; giuseppe.zeppa@unito.it | http://www.giuseppezeppa.com | open | ||||
Italy | University of Turin | Bachelor | Course | Food Science and Technology | Sensory Analysis of Food 2° | 2 ECTS (20 h) | Italian | Giuseppe Zeppa; giuseppe.zeppa@unito.it | http://www.giuseppezeppa.com | open | ||||
Italy | University of Turin | Bachelor | Course | Viticulture and Enology | Sensory analysis 1° | 2 ECTS (20 h) | Italian | Giuseppe Zeppa; giuseppe.zeppa@unito.it | http://www.giuseppezeppa.com | open | ||||
Netherlands | Wageningen University | Bachelor | Course | Health and Nutrition | Nutritional Neurosciences | 6 ECTS | English | Paul Smeets | https://ssc.wur.nl/Handbook/2011/Course/HNE-51306 | open | ||||
Netherlands | Wageningen University | Bachelor and Master | Course | Specialisation Sensory Science | Principles of Sensory Science | 6 ECTS | English | Sanne Boesveldt | https://ssc.wur.nl/Handbook/Course/HNE-30506 | open | ||||
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Instrumental Sensory Science | 6 ECTS | English | Markus Stieger | https://ssc.wur.nl/Handbook/Course/HNE-30606 | open | ||||
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Advanced Sensory Methods and Sensometrics | 6 ECTS | English | Betina Piqueras-Fiszman | https://ssc.wur.nl/Handbook/Course/MCB-32806 | open | ||||
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Integrated Sensory Science | 6 ECTS | English | Betina Piqueras-Fiszman | https://ssc.wur.nl/Handbook/Course/MCB-33306 | open | ||||
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Psychobiology of Food Choice and Eating Behaviour | 6 ECTS | English | Gerry Jager | https://ssc.wur.nl/Handbook/Course/HNE-30306 | open | ||||
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Sensory Perception and Consumer Preference | 6 ECTS | English | Hans van Trijp | https://ssc.wur.nl/Handbook/Course/MCB-30806 | open | ||||
Netherlands | Wageningen University | Doctorate | Course | Stand alone | Sensory Perception and Food Preference | 1.1 ECTS | English | Kees de Graaf | http://www.vlaggraduateschool.nl/courses/sens-percept.htm | open | ||||
Norway | Norwegian University of Life Sciences (NMBU) | Bachelor | Course | Food Science | Sensory analysis | 5 ECTS | English/Norwegian | Paula Varela paula.varela.tomasco@nofima.no | https://www.nmbu.no/course/MVI240 | open | Prerequisites: Basic statistics (STAT100 or similar). Recommended prerequisites: Knowledge about raw materials and food technology. | |||
Norway | Norwegian University of Life Sciences (NMBU) | Master | Course | Food Science | Sensory & consumer science | 5 ECTS | English | Valerie Almli valerie.lengard.almli@nofima.no | https://www.nmbu.no/course/MVI340 | open | Basics of sensory science (physiology, the senses, the basic tastes, trained panels, approaches in descriptive analysis and difference testing). Basic knowledge in data handling (Excel, forming data tables, plotting data) is recommended. | |||
Norway | Norwegian University of Science and Technology (NTNU) | Bachelor | Course | Food Science | Product Development and Sensory Analysis - Craft Brewing | 7,5 ECTS | Norwegian | Lene Waldenstrøm Lene.waldenstrom@ntnu.no | is https://www.ntnu.edu/studies/courses/TMAT2005 | open | Recommended previous knowledge: TMAT1012 Introduction to Food Technology or knowledge about the sensory senses, sensory science as an analytical method (from planning to final results) and sensory methods with emphasis on discrimination tests - Required: Admission to a programme of study Food Technology (MTMAT) - If there is capacity other students may apply for admission (to me) to the course (admission and semester registration at NTNU is required) | |||
Norway | Norwegian University of Science and Technology (NTNU) | Bachelor | Course | Yrkesfaglærer-utdanning (YFL) Restaurant og matfag | Beverages and Sensory Analysis | 5 ECTS | Norwegian | Lene Waldenstrøm Lene.waldenstrom@ntnu.no | https://www.ntnu.no/studier/emner/YFL8106#tab=omEmnet | open | Admission to a programme Vocational Teacher Education (BYRK) or Vocational Teacher Education (YFLMAT) - If there is capacity other students may apply for admission (to me) to the course (admission and semester registration at NTNU is required) | |||
Spain | BCC- Basque Culinary Center | Master | Course | Máster en Ciencias Gastronómicas | Percepción Sensorial | 6 ETCS | English and Spanish | Laura Vázquez Araújo (lvazquez@bculinary.com) | https://www.bculinary.com/en/masters/master-en-ciencias-gastronomicas#programa | open | ||||
Spain | Public Unicersity of Navarre | Bachelor | Course | Degree in Innovation in Food Processes and Products | Sensory Evaluation | 6 ECTS | Spanish | M Remedios Marín/remedios.marin@unavarra.es | http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=502&codAsig=502603 | open | ||||
Spain | Public Unicersity of Navarre | Master | Course | Master's in Agrifood Industry Technology and Quality | Sensory Analysis in the Agri-Food Sector | 3 ECTS | Spanish | M Remedios Marín/remedios.marin@unavarra.es | http://www.unavarra.es/estudios/postgraduate-degrees/official-postgraduate-options-available/postgraduate-degrees/school-agricultural-engineers/masters-in-agrifood-industry-technology-and-quality?languageId=1 | open | ||||
Spain | Universidad Cordoba | Master | Course | Master en Agroalimentación | Introduction to Sensory Analysis | 4 ETCS | Spanish | Hortensia Galán Soldevilla, bt1gasoh@uco.es/Pilar Ruiz Pérez-Cacho, bt2rupem@uco.es | https://www.uco.es/estudios/idep/masteres/agroalimentacion | open | ||||
Spain | Universidad de Cadiz | Degree | Course | Degree "Enology" | Analisis Sensorial | 6 ECTS | Spanish | Juan Gómez Benitez juangomez.benitez@gm.uca.es | http://asignaturas.uca.es/wuca_asignaturasttg1516_asignatura?titul=40212&asign=40212021&dpto=C151 | open | ||||
Spain | Universidad de Cadiz | Master | Course | Master in Agrofood | Introduction to Sensory Analysis | 4 ECTS | Spanish | Remedios Castro Mejías remedios.castro@uca.es | https://posgrado.uca.es/web/userfiles/files/documentos/estructura_master/0268_2015_16.pdf | open | ||||
Spain | Universidad Miguel Hernández de Elche | Bachelor | Course | Degree "Food Science and Technology" | Sensory analysis | 6 ECTS | Spanish | Ángel A. Carbonell-Barrachina angel.carbonell@umh.es | http://umh.es/contenido/Estudios/:asi_g_1551_K1/datos_es.html | open | ||||
Spain | Universidad Miguel Hernández de Elche | Doctorate | Program | PhD program "ReTos-AAA" | Markets, Quality and Food Safety | Not specified | Spanish | Ángel A. Carbonell-Barrachina angel.carbonell@umh.es | http://umh.es/contenido/Estudios/:tit_d_222/datos_es.html | open | ||||
Spain | Universidad Politécnica de Madrid | Bachelor | Course | Degree in Food and Agricultural Industries Technology | Sensory Analysis of Food | 4 ECTS | Spanish | Carolina Chaya carolina.chaya@upm.es | http://www.upm.es/Estudiantes/Estudios_Titulaciones/EstudiosOficialesGrado/ArticulosRelacionados?fmt=detail&prefmt=articulo&id=bd3b038a77cc6210VgnVCM10000009c7648a | open | ||||
Spain | Universidad Politécnica de Madrid | Master | Course | Master in "Food Engineering applied to Health" | Experimental Design and Data Analysis applied to Food | 4 ECTS | Spanish | Carolina Chaya carolina.chaya@upm.es | https://blogs.upm.es/mastersalina/programa/ | open | no | 25% of the program (1 ECTS) is specifically devoted to Sensory and Consumer data applications | ||
Spain | Universitat Politècnica de Catalunya | Bachelor | Course | Degree in Gastronomy and Culinary Science | Sensory Analysis | 6 ECTs | Catalan/Spanish | Roser ROMERO DEL CASTILLO roser.romero.del.castillo@upc.edu | https://www.upc.edu/en/bachelors/culinary-and-gastronomic-sciences-interuniversity-ub-upc-degree-castelldefels-esab | open | ||||
Spain | Universitat Politècnica de Catalunya | Bachelor | Course | Food Enineering and Biosystems Engineering | Sensory Analysis | 6 ECTS | Catalan/Spanish | Roser ROMERO DEL CASTILLO roser.romero.del.castillo@upc.edu | http://www.esab.upc.edu/ca/incoming-students/docs-incoming-student/engineria-alimentaria_english.pdf | open | ||||
Spain | University of Burgos | Bachelor | Course | Food Science and Technology | Food Sensory Analysis | 4,5 ECTS | Spanish | Inmaculada Gómez Bastida igbastida@ubu.es | http://wwww.ubu.es/sites/default/files/portal_page/files/2o_curso_de_ciencia_y_tecnologia_de_los_alimentos_en.pdf | open | ||||
Spain | University of Burgos | Master | Course | Food Safety and Biotechnology | Sensory analysis as a tool for design, control and marketing of food | 4 ECTS | Spanish/ English Friendly* | Isabel Jaime Moreno, ijaime@ubu.es | http://wwww.ubu.es/sites/default/files/portal_page/files/full_description_of_contents.pdf | open | ||||
Spain | University of Burgos | Master | Course | Wine Culture | Wines around the world: types and tastings | 7 ECTS | Spanish | Miriam Ortega Heras, miriorte@ubu.es/ Mª Luisa González San José marglez@ubu.es | http://wwww.ubu.es/master-en-cultura-del-vino-enoturismo-en-la-cuenca-del-duero/informacion-basica/guias-docentes | open | ||||
Spain | University of Castilla -La Mancha | Bachelor | Course | Degree in Food Science and Tecnology | Food Sensory Evaluation | 6 ECTS | Spanish | Amparo Salvador amparo.salvador@uclm.es | http://www.uclm.es/cr/fquimicas/grados/grado_alimentos/index_grado_alimentos.htm | open | ||||
Spain | University of Castilla -La Mancha | Master | Course | Master "DEVELOPMENT AND INNOVATION OF QUALITY FOODS" | Advanced sensory analysis and consumer behaviour | 6 ECTS | Spanish | Amparo Salvador amparo.salvador@uclm.es | http://muidac.masteruniversitario.uclm.es | open | ||||
Spain | University of Murcia | Bachelor | Course | Food Science and Technology | Técnicas de análisis de los alimentos (Análisis sensorial) | 4,5 ECTS | Spanish | María Dolores Garrido Fernández/mgarrido@um.es | http://www.um.es/web/veterinaria/contenido/estudios/grados | |||||
Spain | University of Murcia | Máster | Course | Nutrición, Tecnología y Seguridad Alimentaria | Técnicas avanzadas de análisis de los alimentos (Análisis sensorial) | 6 ECTS | Spanish | María Dolores Garrido Fernández/mgarrido@um.es | http://www.um.es/web/veterinaria/contenido/estudios/masteres/seguridad-alimentaria | open | ||||
Spain | University of the Basque Country | Bachelor (leveling course for master access) | Course | Master in Innovative Oenology | Basis of sensory analysis | 3 ECTS | Spanish | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programa | open | ||||
Spain | University of the Basque Country | Master | Course | Master in Innovative Oenology | Methodological basis of sensory wine evaluation and sensory classification of productions’ methods | 3 ECTS | Spanish (20h) / French (10h) | Iñaki Etaio Alonso inaki.etaio@ehu.eus | http://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programa | open | ||||
Spain | University of the Basque Country | Master | Course | Master in Innovative Oenology | Methods and applications with sensory trained panels | 4,5 ECTS | Spanish (25h)/English (20h) | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programa | open | ||||
Spain | University of the Basque Country | Master | Course | Master in Innovative Oenology | Strategic management, wine marketing and analysis of consumers’ preferences | 3 ECTS | Spanish (20h) / English (10h) | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programa | open | ||||
Spain | University of the Basque Country | Master | Course | Master in Food quality and safety | Sensory evaluation and texture analysis: food quality applications | 6 ECTS | Spanish | Patxi Perez Elortondo franciscojose.perez@ehu.eus | https://www.ehu.eus/es/web/master/master-calidad-seguridad-alimentaria/programa | open | ||||
Spain | Universitat Politecnica de Valencia | Master | Course | Master Universitario en Ciencia e Ingeniería de Alimentos (MUCIA) | Evaluación Sensorial para en Diseño de Alimentos | 2.5 ECTS | Spanish | Isabel Escriche/ iescrich@tal.upv.es | MUCIA: http://www.upv.es/titulaciones/MUCIA/indexc.html | open | ||||
Spain | Universitat Politecnica de Valencia | Master | Course | Master Universitario en Gestión de la Calidad y la Seguridad Alimentaria (MUGSCA) | Calidad Sensorial de Alimentos | 2.5 ECTS | Spanish | Isabel Escriche/ iescrich@tal.upv.es | MUGSCA: http://www.upv.es/titulaciones/MUGSA/indexc.html | open | ||||
Spain | University of La Rioja | Bachelor | Course | Degree in Enology | Sensory Analysis | 6 ECTS | Spanish | Antonio Palacios apalacios@labexcell.es Isabel López isabel.lopez@unirioja.es | https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias | open | ||||
Spain | University of La Rioja | Bachelor | Course | Degree in Enology | Elargement of Sensory Analysis | 6 ECTS | Spanish | Antonio Palacios apalacios@labexcell.es | https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias | open | ||||
Spain | University of La Rioja | Bachelor | Course | Degree in Agricultural Engineering | Food Sensory Analysis | 4,5 ECTS | Spanish | Isabel López isabel.lopez@unirioja.es | https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias | open | ||||
Sweden | Kristianstad University | Bachelor | Course | Gastronomy programme | Sensory Evaluation of Food | 7,5 ECTS | English | Karin Wendin karin.wendin@hkr.se, Viktoria Olsson viktoria.olsson@hkr.se | Karin Wendin/Therese Svensson/Viktoria Olsson | |||||
Sweden | University of Gothenburg | Bachelor | Course | Part of Bachelor Program, also open to others | Sensory analysis and sensory experience of food and drink in combination | 7,5 ECTS | Swedish | Mia Prim mia.prim@gu.se | http://www.hkr.se/en/search/?q=sensory+evaluation+of+food&resid=298868189&defcs=126&uaid=AC7A8347055D3B764072E8AED2C62FB4%3a3139342E34372E32362E313633%3a5247544771557666304 | open | ||||
Sweden | University of Gothenburg | Bachelor | Course | The food, the senses and the sensory communication | 7,5 ECTS | Swedish | Mia Prim mia.prim@gu.se | http://utbildning.gu.se/kurser/kurs_information/?courseid=IKG114 | open | |||||
Sweden | University of Gothenburg | Master | Course | Part of Master programme, Food and Nutrition | Food preference and sensory evaluation | 7,5 ECTS | English | Mia Prim mia.prim@gu.se | New | open | ||||
Sweden | Uppsala University | Master | Course | Part of Master Program, independent course | Sensory Evaluation Techniques and Product Development, Advanced Level | 15 ECTS | Swedish | Iwona.Kihlberg@ikv.uu.se | https://iki.gu.se/english/education+/master-studies--second-cycle/?selectedSegment=courses-in-food-and-nutrition&languageId=100001&disableRedirect=true&returnUrl=http%3A%2F%2Fiki.gu.se%2Futbildning%2Favancerad-niva%2F | open | Bachelor degree, 180 ECTS of which at least 60 ECTS is in food science or corresponding | |||
Sweden | Uppsala University | Bachelor | Program | Part of Bachelor Program | Sensory Evaluation Techniques and Product Development | 15 ECTS | Swedish | Iwona.Kihlberg@ikv.uu.se | http://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28168&type=1 | open | Students of food studies, food science at least 60 IECTS | |||
Sweden | Uppsala University | Master; | Course | Part of Master Program, independent course | Sensory Evalutation Techniques, Advanced Level; ; | 7.5 ECTS | Swedish | Iwona.Kihlberg@ikv.uu.se | http://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28171&type=1 | open | Bachelor degree, 180 ECTS of which at least 60 ECTS is in food science or corresponding | |||
Switzerland | ETH Zurich | Master | Course | Food Science | Selected Topics in Food Sensory Science | 3 ECTS | English | Jeannette Nuessli Guth jnuessli@ethz.ch | https://www.hest.ethz.ch/en/studies/food-science.html | open | ||||
UK | Teesside Universtity | Bachelor | Program | (Y1) Professional Skills in Food (Y3) Food Product Devleopment, Functional Food | BSc Food and Nutrition | 20 | English | Nigel Atkinson n.p.atkinson@tees.ac.uk | http://www.tees.ac.uk/sections/coursesearch/new_courses2015.cfm | |||||
UK | Teesside Universtity | Bachelor | Program | (Y1) Professional Skills in Food (Y3) Food Product Devleopment, Functional Food | BSc Food Scienced Engineering | 20 | English | Jibin He jibin.he@tees.ac.uk | http://www.tees.ac.uk/sections/coursesearch/new_courses2015.cfm | |||||
UK | Univeristy of Nottingham | Post graduate Certificate | Program | Postgraduate Cetrtificate in Sensory Science | 60 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-pgcert.aspx | ||||||
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Sensory Evaluation and Sensory Techniques | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensoryevaluationandsensorytechniques.pdf | |||||
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Sensory Evaluation: Statistical Methods and Interpretation | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensoryevaluation-statisticalmethodsandinterpretation.pdf | |||||
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Psycophcyics, Physiology and Perception | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/psychophysicsphysiologyandperception.pdf | |||||
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Consumer Studies and Market Research | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/consumerstudiesandmarketresearch.pdf | |||||
UK | Univeristy of Nottingham | Postgraduate | Course | Postgraduate Certificate in Sensory Science | Food Flavour | 10 ECTS | English | ian.fisk@nottingham.ac.uk | http://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/food-flavour.aspx | |||||
UK | Univeristy of Nottingham | Masters | Program | Masters of Research | MRes Sensory Science | 180 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-mres.aspx | |||||
UK | Univeristy of Nottingham | PhD | Programme | PhD Sensory Science | 3-4 years | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/sensory-science.aspx | ||||||
UK | University of Reading | Bachelor | Course (module) | Food Quality and Sensory Science | Basic Sensory Techniques including IFST Foundation course | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FB2FQS&modYR=1516 | |||||
UK | University of Reading | Bachelor | Course (module) | Sensory Evaluation of Food | Perception & Sensory Science including IFST Intermediate course | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FB3GSE&modYR=1516 | |||||
UK | University of Reading | Bachelor | Course (module) | Consumer Attitudes to Food Quality | Consumer perception of foods and food choice | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FB3GSA&modYR=1516 | |||||
UK | University of Reading | Master (MSc) | Course (module) | Sensory Evaluation of Food | Perception & Sensory Science | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FBMFSEN&modYR=1516 | |||||
UK | University of Reading | Post graduate Certificate | Course (module) | Understanding and Influencing Consumer Behaviour | Understanding and Influencing Consumer Behaviour | 10 ECTS | English | l.methven@reading.ac.uk | http://www.foodatp.co.uk/for-you/food-atp-training-modules/understanding-influencing-consumer-behaviour/ | |||||
UK | University of Reading | PhD | Program | PhD Sensory Science | 3-4 years | English | l.methven@reading.ac.uk | |||||||
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