University courses 2019/2020

The information presented in this table sums up the university courses in sensory science across Europe in 2019/2020.

CountryUniversityEducation level (Bachelor, Master, Doctorate)Course/ProgramPart of programTitleCredits / number of hoursTeaching languageContact personwebsite2020 statusrequirements   
AustriaGraz University of TechnologyMasterCourseMaster "Biotechnology"Sensory Analysis of biotechnologically produced food2 ECTSEnglishBarbara Siegmundbarbara.siegmund@tugraz.athttps://online.tugraz.at/tug_online/lv.detail?cperson_nr=260&clvnr=189324open
AustriaIMC University of Applied Sciences KremsBachelorCourseInternational wine businessSensory training1 ECTSEnglishEva Derndorfer eva@derndorfer.atwebsite University: http://www.fh-krems.ac.at/ website Lecturer: http://www.evaderndorfer.atopen
AustriaUniversity of Natural Resources and Life Sciences, Vienna BOKUMasterCourseMaster "Food Science and Technology"Sensory Evaluation of Food2 ECTSGermanKlaus Duerrschmid klaus.duerrschmid@boku.ac.athttps://online.boku.ac.at/BOKUonline/wbLv.wbShowLVDetail?pStpSpNr=275020&pSpracheNr=2&pMUISuche=FALSEopen
DenmarkAarhus University (AU)BachelorPart of a CourseAgrobiology, track Food Quality, BSc programmeNew title same content: Food Quality Characteristics and Food Processing10h (total course: 10 ECTS)DanishUlla Kidmose ulla.kidmose@food.au.dkhttp://kursuskatalog.au.dk/coursecatalog/Course/show/54992/openChemistry, organic chemistry, biochemistry. Ulla Kidmose
DenmarkAarhus University (AU)MasterCourseMolecular nutrition and food technologyProject work in sensory science5 ECTSEnglishUlla Kidmose ulla.kidmose@food.au.dkhttps://kursuskatalog.au.dk/en/course/95120/Project-Work-in-Sensory-ScienceNoneUlla KidmoseNew course
DenmarkUniversity of Copenhagen (UCPH)BachelorCourseFood Science and Nutrition, BSc programmeSensory Evaluation of Food7.5 ECTSEnglishBodil Allesen-Holm bhah@food.ku.dkhttps://kurser.ku.dk/course/nfob15008u/2019-2020openNoneWender Bredie, Sandra Wæhrens
DenmarkUniversity of Copenhagen (UCPH)MasterCourseFood Innovation and Health, MSc programmeNew title same content: Determinant of Food Consumption7.5 ECTSEnglishBodil Allesen-Holm bhah@food.ku.dkhttps://kurser.ku.dk/course/nfok18000u/2019-2020openNoneAnnemarie Olsen
DenmarkUniversity of Copenhagen (UCPH)MasterCourseFood Innovation and Health, MSc programmeFood Consumer Research7.5 ECTSEnglishBodil Allesen-Holm bhah@food.ku.dkhttps://kurser.ku.dk/course/nfok16000u/2019-2020openRecommended 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
DenmarkUniversity of Copenhagen (UCPH)MasterPart of a CourseFood Innovation and Health, MSc programmeThematic Course in Food Innovation and Health10h (total course: 15 ECTS)EnglishMichael Bom Frøst mbf@food.ku.dkhttps://kurser.ku.dk/course/nfok14031u/2019-2020openAcademic qualifications equivalent to a BSc degree is recommended.Michael Bom Frøst
DenmarkUniversity of Copenhagen (UCPH)MasterPart of a CourseFood Innovation and Health, MSc programme
Food Science and Technology, MSc programme		 Aroma - the Chemistry behind Odour2.5 ECTS (one third of the course, total course: 7.5 ECTS)EnglishBodil Allesen-Holm bhah@food.ku.dkhttps://kurser.ku.dk/course/nfok16002u/2019-2020openBasic skills within food chemistry, sensory science and chemometrics. Academic qualifications equivalent to a BSc degree is recommended.Mikael Agerlin Petersen, Sandra WæhrensNew course
FinlandUniversity of Eastern FinlandMasterCourseNutritionFood Development and Consumer Perceptions12 ECTSFinnishJenni Korhonen, jenni.korhonen@uef.fihttp://www.uef.fi/en/web/kttravi/maisteritutkintoopenBachelor degree in Nutrition
FinlandUniversity of HelsinkiBachelorCourseBachelor's Programme in Food SciencesAistinvaraisen tutkimuksen perusteet ETK-240 (Basics in Sensory analysis)5 ECTSFinnishMari Sandell, mari.sandell@helsinki.fiopen
FinlandUniversity of HelsinkiBachelorCourseBachelor's Programme in Food SciencesLiterature Exam, Sensory Science FOOD-1175 ECTSEnglishMari Sandell, mari.sandell@helsinki.fiopen
FinlandUniversity of HelsinkiMasterCourseMaster's Programme in Food SciencesAdvanced Sensory Science FOOD-1165 ECTSEnglishMari Sandell, mari.sandell@helsinki.fiopenEither ETK-240 or FOOD-117, or equivalent knowledge (basics) of sensory science.
FinlandUniversity of TurkuMasterCourseMaster's Degree Programme in Food DevelopmentSensory evaluation of food4 ECTSEnglishOskar Laaksonen, oskar.laaksonen@utu.fiopenBachelor degree in field of Food Sciences or Biosciences (or equivalent)
FranceAgrocampus OuestMasterMOOCM1 Sensometry25hFrenchFrançois Husson husson@agrocampus-ouest.frhttps://tice.agrocampus-ouest.fr/course/view.php?id=665
FranceAgrocampus OuestMasterCourseIngeneer in Food ScienceM2 Sensometry12hFrenchFrançois Husson husson@agrocampus-ouest.fr
FranceAgroParisTechBachelorCourseEngineer in Food ScienceSensory Perception, Product Design and Communication6 ECTSFrenchanne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; jean-marc.sieffermann@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceSensory Physiology4 ECTSFrenchanne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceConsumers, Citizens, Society and product offer2 ECTSFrenchanne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr;http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceSensory tools for product design and product optimisation4 ECTSFrenchdavid.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr; julien.delarue@agroparistech.fr;http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceSensory world2 ECTSFrenchanne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseFood innovation & product design (FipDes) Erasmus+ MasterSensory Analysis1 ECTSEnglishanne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr;http://www.fipdes.eu/open
FranceAgroParisTechMasterCourseMaster in food scienceSensory Physiology and NeuroPhysiology4 ECTSFrenchanne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseMaster in nutritionDeterminants of eating behaviors4 ECTSFrench and Englishnicolas.darcel@agroparistech.frhttp://www.agroparistech.fr/Sciences-et-technologies-de-la,1136.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceSensory analysis and product design4 ECTSFrenchanne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceSensory Engineering4 ECTSFrenchdavid.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr; julien.delarue@agroparistech.fr;http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceConsumer studies: behavior and preferences4 ECTSFrenchjulien.delarue@agroparistech.fr; patricia.gurviez@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroParisTechMasterProgramEngineer in Food ScienceR&D and Product design70 ETCSFrenchanne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; veronique.bosc@agroparistech.frhttp://www.agroparistech.fr/Conception-et-Developpement.htmlopen
FranceAgroParisTechMasterCourseEngineer in Food ScienceStatistical tools and analysis of sensory data4 ECTSFrenchdavid.blumenthal@agroparistech.fr; marine.masson@agroparistech.frhttp://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.htmlopen
FranceAgroSup DijonBachelorCourseIngeneer in Food ScienceBasics in Sensory analysis28hFrenchCatherine Dacremont catherine.dacremont@agrosupdijon.frhttp://www.agrosupdijon.fr/formations/ingenieur-en-formation-initiale/ingenieur-specialite-agroalimentaire.htmlopen
FranceAgroSup DijonMasterCourseIngeneer in Food ScienceFast Descriptive methods20hFrenchHélène Laboure helene.laboure@agrosupdijon.frhttp://www.agrosupdijon.fr/formations/ingenieur-en-formation-initiale/ingenieur-specialite-agroalimentaire.htmlopen
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster Nutrition & Food SciencesPerception & Sensory analysis6 ECTSFrenchHélène Laboure helene.laboure@agrosupdijon.frhttp://ufr-svte.u-bourgogne.fr/formation/master.htmlopen
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster Nutrition & Food SciencesChimioperception, memory, emotion in food choices6 ECTSFrenchFrédérique Datiche ferederique.datiche@u-bourgogne.frhttp://ufr-svte.u-bourgogne.fr/formation/master.htmlopen
FranceAgroSup Dijon / Université de BourogneMasterProgramMaster in Sensory Science (ESCAI)60 ECTSFrenchCatherine Dacremont catherine.dacremont@agrosupdijon.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/open
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster in Sensory Science (ESCAI)Psychophysiological basis of perception4 ECTSFrenchCatherine Dacremont catherine.dacremont@agrosupdijon.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/open
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster in Sensory Science (ESCAI)Discriminative tests5 ECTSFrenchCatherine Dacremont catherine.dacremont@agrosupdijon.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/open
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster in Sensory Science (ESCAI)conventionnal profile6 ECTSFrenchGaelle Arvisenet gaelle.arvisenet@agrosuption.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/open
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster in Sensory Science (ESCAI)Alternative descriptive methods4 ECTSFrenchDominique Valentin dominique.valentin@agrosupdijon.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/open
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster in Sensory Science (ESCAI)Consumer tests5 ECTSFrenchCatherine Dacremont catherine.dacremont@agrosupdijon.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/open
FranceAgroSup Dijon / Université de BourogneMasterProgramPhysiological and Psychological Food choice Determinants (P2FooD)120 ECTSEnglishGaelle Arvisenet gaelle.arvisenet@agrosuption.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/open
FranceAgroSup Dijon / Université de Bourogne Franche-ComtéMasterCoursePhysiological and Psychological Food choice Determinants (P2FooD)Psychology basics10EnglishGaelle Arvisenet gaelle.arvisenet@agrosuption.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/open
FranceAgroSup Dijon / Université de Bourogne Franche-ComtéMasterCoursePhysiological and Psychological Food choice Determinants (P2FooD)Chemosensory determinants of food perception10EnglishGaelle Arvisenet gaelle.arvisenet@agrosuption.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/open
FranceAgroSup Dijon / Université de Bourogne Franche-ComtéMasterCoursePhysiological and Psychological Food choice Determinants (P2FooD)Cognitive processes implied in food perception and consumption10EnglishGaelle Arvisenet gaelle.arvisenet@agrosuption.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/open
FranceAgroSup Dijon / Université de Bourogne Franche-ComtéMasterCoursePhysiological and Psychological Food choice Determinants (P2FooD)Dynamics of feeding behavior over a lifetime10EnglishGaelle Arvisenet gaelle.arvisenet@agrosuption.frhttp://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/open
FranceEcole de Biologie industrielleBachelorCourseIngeneerBasics in Sensory analysis10,5/1,5 ECTSFrench/englishAnne-Marie Lheritier am.lheritier@hubebi.comhttp://www.ebi-edu.com/fr/cycle-ingenieur
FranceEcole de Biologie industrielleMasterCourseIngeneerSensory performance and development of product4,8 ECTSFrenchAnne-Marie Lheritier am.lheritier@hubebi.comhttp://www.ebi-edu.com/fr/majeure-conception-developpement
FranceESA Ecole Supérieure d'AgriculturesMasterCourseIngeneer in agricultureSensory analysis and experimental design6 ECTSFrenchCécile Coulon-Leroy c.coulon@groupe-esa.comhttp://www.groupe-esa.com/
FranceESA Ecole Supérieure d'AgriculturesMasterCourseMaster VintageWine tasting and sensory analysis106hFrench/englishChantal Maury c.maury@groupe-esa.comhttp://www.groupe-esa.com/
FranceESA Ecole Supérieure d'AgriculturesBachelorCourseBachelor in Wine businessWine tasting and sensory analysis15hFrench/englishPierre Davadant p.davadant@groupe-esa.comhttp://www.groupe-esa.com/
FranceESA Ecole Supérieure d'AgriculturesMasterCourseIngeneer in agricultureWine tasting and sensory analysis15hFrenchCécile Coulon-Leroy c.coulon@groupe-esa.comhttp://www.groupe-esa.com/
FranceESA Ecole Supérieure d'AgriculturesMasterCourseIngeneer in agriculturesensory analysis20hFrenchRonan symoneaux r.symoneaux@groupe-esa.com Isabelle maître i.maitre@groupe-esa.comhttp://www.groupe-esa.com/
FranceISA LilleMasterCourse"FoodTech"Sensory and physico-chemical characterization of Food3 ECTSEnglishMaud Desmas maud.desmas@isa-lille.fr Sylvie Chollet sylvie.chollet@isa-lille.frhttp://www.isa-lille.fr/formations/m1-m2-agroalimentaire-en-anglais-food-tech/master-1/
FranceISIPCA/ESSEC/UCPMasterCourseInternational Marketing of Cosmetics and PerfumesSensory evaluation24hFrenchDelphine René (drene@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-marketing-international-parfumerie-cosmetique-mipc
FranceISIPCA/UVSQBachelorCourseCosmetic analysis and applicationSensory evaluation38hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-cosmetiques
FranceISIPCA/UVSQBachelorCoursePerfumery and Food flavour analysis and applicationSensory evaluation100hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-parfums
FranceISIPCA/UVSQMasterCourseFormulation and Sensory Evaluation of CosmeticsSensory evaluation52hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-cosmetique-ipca
FranceISIPCA/UVSQMasterCourseFormulation and Sensory Evaluation of PerfumesSensory evaluation10hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-parfum-ipca
FranceISIPCA/UVSQMasterCourseFormulation and Sensory Evaluation of FlavoursSensory evaluation252hFrenchSylvie Toulgoat (stoulgoat@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-arome-ipca
FranceMaster ingénierie des cosmétiques, arômes et parfums (ICAP) - Montpellier -MasterProgramSensory analysis and marketing of aroma180 ECTSFrenchevelyne.marchetti-gauthier@univ-amu.fr ; francois.roman@univ-amu.frhttp://www.univ-amu.fr/formation/master/analyses sensorielles.htlm
FranceOniris NantesBachelorCourseIngeneer in Food ScienceBasics in Sensory analysis17hFrenchCaroline Lelaidier caroline.lelaidier@oniris-nantes.frhttp://www.oniris-nantes.fr/etudes/cursus-ingenieur/
FranceOniris NantesMasterCourseIngeneer in Food ScienceSensometrics23 ECTSFrenchMichel Semenou michel.semenou@oniris-nantes.frhttp://www.oniris-nantes.fr/etudes/cursus-ingenieur/les-orientations-de-3eme-annee/
FranceUniversité Claude Bernard Lyon1MasterCourseNeurosciencePerception Metrology3 ECTSFrenchPhilippe Boulinguez philippe.boulinguez@univ-lyon1.frhttps://sciences.univ-lyon1.fr/master-neurosciences-812960.kjspopen
FranceUniversité Claude Bernard Lyon1MasterProgramNeurophysiology of perception and Sensory analysis60 ECTSFrenchPhilippe Boulinguez philippe.boulinguez@univ-lyon1.frhttp://ppes.univ-lyon1.fr/open
FranceUniversité Claude Bernard Lyon1MasterCourseNeurophysiology of perception and Sensory analysisPsychophysiology of perception9 ETCSFrenchPhilippe Boulinguez philippe.boulinguez@univ-lyon1.frhttp://ppes.univ-lyon1.fr/open
FranceUniversité Claude Bernard Lyon1MasterCourseNeurophysiology of perception and Sensory analysisSensory evalaution & consumer tests6 ETCSFrenchPhilippe Boulinguez philippe.boulinguez@univ-lyon1.frhttp://ppes.univ-lyon1.fr/open
FranceUniversité de Toulouse - ENSATBachelor/MasterCourseEngineer/ Master in Food ScienceIntroduction to sensory analysis1 ECTSFrench/EnglishChristian Chervin, christian.chervin@ensat.frhttp://eden.inp-toulouse.fr/course/index.php?categoryid=17open
FranceUniversité François-Rabelais de ToursMasterCourseIntegrative biologyBasics in sensory analysis6 ECTS (60h)FrenchBoriana ATANASOVA atanasova@univ-tours.frhttp://integrabio.fr/
FranceUniversité François-Rabelais de ToursMasterProgramSensory analysis and innovation in Food Science60 ECTSFrenchBoriana ATANASOVA atanasova@univ-tours.frhttp://www.prodanim.com/
FranceUniversité François-Rabelais de ToursBachelorProgramSensory Analysis60 ECTSFrenchBoriana ATANASOVA atanasova@univ-tours.frhttp://www.prodanim.com/
Franceuniversité Paris DauphineMasterCoursemaster marketing & stratégieSensory analysis & marketing3 cdtsFrenchIsabelle Maître i.maitre@groupe-esa.comhttp://www.mastermarketing.dauphine.fr/fr/le-204-marketing/enseignements/analyse-sensorielle-et-marketing.html
FranceISA LilleMasterCourseIngeneer in Food ScienceAdvanced sensory evaluation3 ECTSFrenchMaud Desmas maud.desmas@isa-lille.fr Sylvie Chollet sylvie.chollet@isa-lille.frhttp://www.isa-lille.fr/formations/ingenieur-agri-agro-environnement/4eme-et-5eme-annee/
GermanyBeuth Hochschule für Technik BerlinBachelorcourseFood Science and TechnologySensory Evaluation and Product Development (B22)5 ECTSGermanProf. Dr. Monika Springer, springer@beuth-hochschule.dehttp://www.lebensmitteltechnologie-berlin.de/8-0-Bachelorstudium.htmlopensee websitesee contact person
GermanyFachhochschule LübeckBachelorcourseFood Processing and ManagementNutrition (incl. Sensory Evaluation)3 ECTSGermanProf. Dr.-Ing. Dipl.-Ing. Arne Pietsch, arne.pietsch@fh-luebeck.dehttps://www.fh-luebeck.de/hochschule/fachbereich-maschinenbau-und-wirtschaft/studiengaenge/food-processing-technologie-und-management-beng/opensee websitesee contact person
GermanyFachhochschule MünsterBachelorcourseNutritionStatistics in Sensory Evaluation5 ECTSGermanProf. Dr. rer. pol. Thorsten Sander, tsander@fh-muenster.dehttps://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.phpopensee websitesee contact person
GermanyFachhochschule MünsterMastercourseSustainable Nutrition ManagementSustainble Product Development5 ECTSGermanProf. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.dehttps://www.fh-muenster.de/oecotrophologie-facility-management/studium/studium-nachhaltigkeit-ernaehrung.php?p=2,5opensee websitesee contact person
GermanyFachhochschule MünsterBachelorcourseNutritionMarket orientated Product Development12 ECTSGermanProf. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.dehttps://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.phpopensee websitesee contact person
GermanyHochschule Albstadt-SigmaringenBachelorcourseFoods, Nutrition, HygieneSensory Evaluation5 ECTSGermanProf. Dr. Gertrud Winkler, winkler@hs-albsig.dehttp://www.hs-albsig.de/studium/lebensmittel/Seiten/Homepage.aspxopensee websitesee contact person
GermanyHochschule AnhaltBachelorcourseNutritionFood Science and Sensory Evaluation8 ECTSGermanProf. Dr. Margot Steinel, m.steinel@loel.hs-anhalt.dehttp://oe.loel.hs-anhalt.de/opensee websitesee contact person
GermanyHochschule AnhaltMastercourseNutritionApplied Sensory Evaluation5 ECTSGermanProf. Dr. Gerhard Igl, g.igl@loel.hs-anhalt.dehttp://moe.loel.hs-anhalt.de/opensee websitesee contact person
GermanyHochschule AnhaltBachelorcourseFood TechnologySensory Evaluation4 ECTSGermanProf. Dr. Christof Hamel, c.hamel@bwp.hs-anhalt.dehttp://www.hs-anhalt.de/nc/studium/studienangebote/a-z/studiengang/lebensmitteltechnologie.htmlopensee websitesee contact person
GermanyHochschule BremerhavenBachelorcourseFood TechnologySensory Evaluation5 ECTSGerman (80%), English (20%)Prof. Dr. oec. Tamara Fallscheer, tfallscheer@hs-bremerhaven.dehttp://www.hs-bremerhaven.de/studienangebot/bachelorstudiengaenge/lebensmitteltechnologie/studiendarstellung/einleitung/opensee websitesee contact person
GermanyHochschule FuldaBachelorcourseFood TechnologySensory Evaluation5 ECTSGermanSusanne Ramert, dekanat.lt@lt.hs-fulda.dehttps://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/opensee websitesee contact person
GermanyHochschule FuldaBachelorcourseFood TechnologySensory Evaluation5 ECTSGermanSusanne Ramert, dekanat.lt@lt.hs-fulda.dehttps://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/opensee websitesee contact person
GermanyHochschule FuldaBachelorcourseNutritionProduct Development5 ECTSGermanProf. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.dehttp://www2005.hs-fulda.de/index.php?id=179opensee websitesee contact person
GermanyHochschule Fulda/Universität KasselMastercourseInternational Food Business and Consumer StudiesSensory Science6 ECTSGerman/EnglishProf. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.dehttp://www2005.hs-fulda.de/index.php?id=179opensee websitesee contact person
GermanyHochschule für Angewandte Wissenschaften HamburgBachelorcourseNutritionSensory Evaluation5 ECTSGermanProf. Dr. Annegret Flothow, annegret.flothow@haw-hamburg.dehttp://www.haw-hamburg.de/fakultaeten-und-departments/ls/studium-und-lehre/bachelor-studiengaenge/bsc-oekotrophologie.htmlopensee websitesee contact person
GermanyHochschule für Angewandte Wissenschaften HamburgMastercourseFood ScienceSensory Perception and Consumer Acceptance5 ECTSGermanProf. Dr. Jan Fritsche, jan.fritsche@haw-hamburg.dehttp://www.haw-hamburg.de/studium/master/master-studiengaenge/ls/food-science.htmlopensee websitesee contact person
GermanyHochschule GeisenheimBachelorcourseInternational EnologySensory Evaluation4 ECTSGermanDipl. Ing. Wilma Mattmüller-Schultz, Wilma.Mattmueller-Schultz@hs-gm.dehttp://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.htmlopensee websitesee contact person
GermanyHochschule GeisenheimBachelorcourseBeverage TechnologySensory Evaluation4 ECTSGermanProf. Dr. Ing. Bernd Lindemann, Bernd.Lindemann@hs-gm.dehttp://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.htmlopensee websitesee contact person
GermanyHochschule HannoverBachelorcourseDairy TechnologySensory Evaluation1 ECTSGermanProf. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.dehttp://f2.hs-hannover.de/studium/bachelor-studiengaenge/milchwirtschaftliche-lebensmitteltechnologie/index.htmlopensee websitesee contact person
GermanyHochschule HannoverMastercourseDairy and Packaging TechnologySensory Evaluation1 ECTSGermanProf. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.dehttp://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.htmlopensee websitesee contact person
GermanyHochschule HannoverBachelorcourseFood PackagingSensory Evaluation1 ECTSGermanProf. Dr. R. Brandt, rainer.brand@hs-hannover.dehttp://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.htmlopensee websitesee contact person
GermanyHochschule NeubrandenburgBachelorcourseFood TechnologySensory Evaluation of Food5 ECTSGermanProf. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.dehttps://www.hs-nb.de/studiengang-lmw/studiengaenge/bsc-lebensmittel-technologie/opensee websitesee contact person
GermanyHochschule NeubrandenburgMastercourseFood Technology and Bioproduct TechnologyAroma and Flavour6 ECTSGermanProf. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.dehttps://www.hs-nb.de/studiengang-lmw/studiengaenge/msc-lebensmittel-und-bioprodukttechnologie/opensee websitesee contact person
GermanyHochschule NiederrheinBachelorcourseNutritionSensory Evaluation6 ECTSGermanCornelia Rohde, cornelia.rohde@hs-niederrhein.dehttp://www.hs-niederrhein.de/oecotrophologie/studium/b-sc-oecotrophologie/opensee websitesee contact person
GermanyHochschule NordhausenMastercourseInnovation und Change ManagementInnovations Management5 ECTSGermanProf. Dr. Andreas Scharf, scharf@fh-nordhausen.dehttps://www.hs-nordhausen.de/studium/fb-wiso/innovations-und-changemanagement/opensee websitesee contact person
GermanyHochschule OsnabrückBachelorcourseFood ProductionSensory Evaluation and Product Development5 ECTSGermanProf. Dr. Ulrich Enneking, u.enneking@hs-osnabrueck.dehttp://www.al.hs-osnabrueck.de/blp.htmlopensee websitesee contact person
GermanyHochschule Ostwestfalen-LippeBachelorcourseFood TechnologySensory Evaluation for Food Technologists2 ECTSGermanProf. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.dehttp://www.hs-owl.de/fb4/studiumfb4/lm.htmlopensee websitesee contact person
GermanyHochschule Ostwestfalen-LippeBachelorcourseFood TechnologySpecific Sensory Evaluation of Food4 ECTSGermanProf. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.dehttp://www.hs-owl.de/fb4/studiumfb4/lm.htmlopensee websitesee contact person
GermanyHochschule TrierBachelorcourseFood TechnologySensory Evaluation and Food Law6 ECTSGermanProf. Dr.-Ing. Enrico Careglio, E.Careglio@hochschule-trier.dehttp://www.hochschule-trier.de/index.php?id=2360opensee websitesee contact person
GermanyHochschule Weihenstephan-TriesdorfBachelorcourseBrewing and Beverage TechnologyQuality Assurance and Sensory Evaluation6 ECTSGermanProf. Dr. Volker Müller-Schollenberger, volker.mueller-schollenberger@hswt.dehttp://www.hswt.de/studium/studiengaenge/bg.htmlopensee websitesee contact person
GermanyHochschule Weihenstephan-TriesdorfBachelorcourseNutrition und Facility ManagementQuality and Product Management of Food9 ECTSGermanProf. Dr. Helmut Schöberl, helmut.schoeberl@hswt.dehttp://www.hswt.de/studium/studiengaenge/ev.htmlopensee websitesee contact person
GermanyJustus-Liebig-Universität GießenMastercourseFood ChemistryMolecular Sensory Evaluation3 ECTSGermanProf. Dr. H. Zorn, Holger.Zorn@uni-giessen.dehttps://www.uni-giessen.de/fbz/fb08opensee websitesee contact person
GermanyJustus-Liebig-Universität GießenMastercourseAgriculture, Nutrition, Environmental StudiesProcesss Technology and Sensory Evaluation6 ECTSGermanDr. Daniela Thomae, daniela.thomae@ernaehrung.uni-giessen.dehttps://www.uni-giessen.de/fbz/fb09opensee websitesee contact person
GermanyKarlsruher Institut für TechnologieBachelorcourseFood ChemistrySensory Evaluation0,5 ECTSGermanDr. Renate Loske, renate loske@kit.eduhttp://www.sle.kit.edu/imstudium/bachelor-lebensmittelchemie.phpopensee websitesee contact person
GermanyLeibniz Universität HannoverBachelorcourseFood ScienceFood Technology and Sensory Evaluation6 ECTSGermanDr. rer. nat. Hans-Dieter Werlein, hd.werleinlw.uni-hannover.dehttps://www.uni-hannover.de/de/studium/studienfuehrer/techn-education/opensee websitesee contact person
GermanyRheinische Friedrich-Wilhelms-Universität BonnMastercourseNutritionDidactics in Agriculture and Food Science6 ECTSGermanAnke Emich, fachdidaktik@lwf.uni-bonn.dehttps://www.lwf.uni-bonn.de/studium-lehre/ehw-labkopensee websitesee contact person
GermanyRheinische Friedrich-Wilhelms-Universität BonnBachelorcourseNutrition / Food ScienceSensory Evaluation6 ECTSGermanStephan Ebbers, elw@lwf.uni-bonn.dehttps://www.uni-bonn.de/studium/vor-dem-studium/faecher/ernaehrungs-und-lebensmittelwissenschaften-bachelor/Ernaehrungs-und-Lebensmittelwissenschaften-bacheloropensee websitesee contact person
GermanyRheinische Friedrich-Wilhelms-Universität BonnMastercourseFood TechnologyProject - Sensory Evaluation of Food6 ECTSGermanStephan Ebbers, elw@lwf.uni-bonn.dehttps://www.lwf.uni-bonn.de/studium-lehre/msc-lmtopensee websitesee contact person
GermanySRH Fern Hochschule RiedlingenBachelor (Distance Learning Program)courseFood Management and Food TechnologySensory Evaluation6 ECTSGermanStefanie Fohr, stefanie.fohr@fh-riedlingen.srh.dehttp://www.fh-riedlingen.de/de/fernstudium/lebensmittelmanagement-und-technologie/studieninhalte/opensee websitesee contact person
GermanyTechnische Universität BerlinBachelor (Lehramtsoption)courseNutrition / Food ScienceProcess and Quality Control6 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.dehttp://www.studienberatung.tu-berlin.de/menu/studiengaenge/faecher_bachelor/ernaehrung_lebensmittelwissenschaft_berufsschullehramt/opensee websitesee contact person
GermanyTechnische Universität BerlinStaatsexamencourseFood ChemistrySensory Evaluation of Food1 SWSGermanSven 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%20Asbredehttp://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmittelchemie/opensee websitesee contact person
GermanyTechnische Universität BerlinBachelorcourseFood TechnologyProcess and Quality Control6 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.dehttp://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/bsc_lmt/opensee websitesee contact person
GermanyTechnische Universität BerlinMastercourseFood TechnologyFundamentals of Sensory Evaluation and Product Development of Food6 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.dehttp://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/opensee websitesee contact person
GermanyTechnische Universität BerlinMastercourseFood TechnologySensory Evaluation and Product Development of Food12 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.dehttp://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/opensee websitesee contact person
GermanyTechnische Universität DresdenStaatsexamencourseFood ChemistrySensory Evaluation and Food Science2SWSGermanDr. Anne Hellwig, Anne.Hellwig@chemie.tu-dresden.dehttps://tu-dresden.de/studium/angebot/studienmoeglichkeiten/sins_studiengang?autoid=321opensee websitesee contact person
GermanyTechnische Universität MünchenBachelorcourseFood ScienceSensory Evaluation of Food3 ECTSGermanDr. Sabine Köhler, nutritionsciences[at]tum.dehttp://www.sf-ernaehrung.wzw.tum.de/index.php?id=46opensee websitesee contact person
GermanyTechnische Universität MünchenMastercourseFood ChemistryMolecular Sensory Evaluation8 ECTSGermanProf. Dr. Michael Rychlik, lebensmittelchemie@tum.dehttp://portal.mytum.de/studium/studiengaenge/lebensmittelchemie_masteropensee websitesee contact person
GermanyTechnische Universität MünchenBachelor/MastercourseBrewing and Beverage TechnologySensory Evaluation of Food4 ECTSGermanDr. rer. nat. Meike Meißner, meissner@studienfakultaet.dehttp://www.studienfakultaet.de/content/studiengaengeopensee websitesee contact person
GermanyTechnische Universität MünchenDiplomcourseBrewingSensory Evaluation of Food4 ECTSGermanDr. rer. nat. Meike Meißner, meissner@studienfakultaet.dehttp://www.studienfakultaet.de/content/studiengaengeopensee websitesee contact person
GermanyTechnische Universität MünchenBachelor/MastercourseFood Technology and BiotechnologySensory Evaluation of Food4 ECTSGermanDr. rer. nat. Meike Meißner, meissner@studienfakultaet.dehttp://www.studienfakultaet.de/content/studiengaengeopensee websitesee contact person
GermanyUniversität HohenheimMastercourseMolecular NutritionNeurosensory and Endocrinology of Nutrition7,5 ECTSGermanProf. Dr. rer. nat. Heinz Breer, breer@uni-hohenheim.dehttps://www.uni-hohenheim.de/molew#jfmulticontent_c93626-2opensee websitesee contact person
GermanyUniversität HohenheimBachelorcourseFood Science and BiotechnologyInstrumental Sensory Evaluation and physical Measurement in Life Sciences6 ECTSGermanProf. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.dehttps://www.uni-hohenheim.de/lbopensee websitesee contact person
GermanyUniversität HohenheimBachelorcourseNutritionInstrumental Sensory Evaluation and physical Measurement in Life Sciences6 ECTSGermanProf. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.dehttps://www.uni-hohenheim.de/ewopensee websitesee contact person
GermanyUniversität HohenheimMastercourseFood Microbiology and BiotechnologyAdvanced Sensory Analysis of Foods7,5 ECTSEnglishDr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.dehttps://www.uni-hohenheim.de/fmbopensee websitesee contact person
GermanyUniversität HohenheimMastercourseFood Science and EngineeringAdvanced Sensory Analysis of Foods7,5 ECTSEnglishDr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.dehttps://www.uni-hohenheim.de/fseopensee websitesee contact person
GermanyUniversität PotsdamMastercourseNutritionMolecular Sensory Evaluation3 ECTSGermanDr. Franziska Ebert, fraebert@uni-potsdam.dehttp://www.uni-potsdam.de/studium/studienangebot/masterstudium/master-a-z/ernaehrungswissenschaft-master/opensee websitesee contact person
IrelandTechnological University DublinBachelorCourse (module)BSc Nutraceuticals in Health and NutritionFundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT420openMinimum grade in maths and English and at least O4/H7 in one of: Physics, Chemistry, Physics & Chemistry or Biology Dr Catherine Barry-Ryan
IrelandTechnological University DublinBachelorCourse (module)BSc Food InnovationFundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT421openMinimum 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 ScienceDr Catherine Barry-Ryan
IrelandTechnological University DublinHigher CertificateCourse (module)Food Science and Management (higher certificate)Fundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT424openMinimum grade in maths and English and at least O6/H7 in one of: Physics, Chemistry, Physics and Chemistry, Biology, Agricultural Science or Home EconomicsDr Catherine Barry-Ryan
IrelandTechnological University DublinBachelorCourse (module)BSc Food InnovationAdvanced Sensory Evaluation for Consumer Foods5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT421openDr Catherine Barry-Ryan
IrelandTechnological University DublinBachelorCourse (module)BA Culinary ScienceFundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttp://www.dit.ie/studyatdit/undergraduate/programmescourses/allcourses/culinaryartsdt407.htmlopenMinimum 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 ScienceDr Catherine Barry-Ryan
IrelandSt. Angela's College, SligoBachelorCourse (module)BA (Home Economics)Nutritional and Sensory Sciences5 ECTSEnglishadmin@stangelas.nuigalway.ie http://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=enopenApplicants 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’sEileen Kelly
IrelandSt. Angela's College, SligoMasterCourse (module)Professional Masters in Education (with Home Economics)Nutritional and Sensory Sciences5 ECTSEnglishadmin@stangelas.nuigalway.ie http://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=enopenA Bachelor of Education (Home Economics) Degree or an equivalent qualification in Home Economics at a minimum of H2.2Eileen Kelly
IrelandUniversity College CorkHigher DiplomaCourse (module)Food Science and Technology (higher diploma)Sensory Analysis, Flavour and Colour5 ECTSEnglishmaurice.osullivan@ucc.iehttps://www.ucc.ie/admin/registrar/archive/20182019/calendar/food/food011.htmlopenSuccessfully 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
IrelandUniversity College CorkBachelorCourse (module)BSc Nutritional SciencesSensory Evaluation for Food and Nutritional Sciences5 ECTSEnglishmaurice.osullivan@ucc.iehttps://www.ucc.ie/admin/registrar/calendar/food/food006.htmlopenLeaving 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 IrishDr Maurice O'Sullivan
IrelandUniversity College CorkPostgraduate DiplomaCourse (module)Nutritional Sciences (postgraduate diploma)Sensory Evaluation for Food and Nutritional Sciences5 ECTSEnglishmaurice.osullivan@ucc.iehttps://www.ucc.ie/en/ckp13/openCandidates 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 equivalentDr Maurice O'Sullivan
IrelandUniversity College CorkHigher DiplomaCourse (module)Food Science and Technology (higher diploma)Sensory Evaluation in Quality Control5 ECTSEnglishmaurice.osullivan@ucc.ieopen
IrelandUniversity College CorkBachelorCourse (module)BSc Food Marketing and EntrepreneurshipSensory Evaluation of Foods5 ECTSEnglisht.sheehy@ucc.iehttps://www.ucc.ie/en/ck502/open
IrelandUniversity College CorkMasterCourse (module)MSc Food ScienceSensory Evaluation of Food and Nutritional Sciences5 ECTSEnglishmaurice.osullivan@ucc.iehttps://www.ucc.ie/admin/registrar/calendar/postgraduate/Masters/food/page09.htmlopenCandidates 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 CollegeDr Maurice O'Sullivan
IrelandUniversity College DublinBachelorCourse (module)BSc Food ScienceSensory Analysis5 ECTSEnglishamalia.scannell@ucd.iehttps://myucd.ucd.ie/course.do?courseID=41&sectionID=1186openLeaving Cert: O6/H7 in English, Irish, Mathematics, a laboratory science subject and two other recognised subjects.Dr Amalia Scannell
IrelandUniversity College DublinMasterCourse (module)MSc in Food, Nutrition and HealthPrinciples of Sensory Science5 ECTSEnglishamalia.scannell@ucd.iehttp://www.ucd.ie/online/courses/course-finder/foodandhealth/openApplicants 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 areaDr Amalia Scannell
ItalyUniversity of BolognaBachelorCourseFood TechnologyFood chemistry and applications: Module of Foundamentals of sensory analysis2 ECTS (20 h)ItalianTullia Gallina Toschi; tullia.gallinatoschi@unibo.ittullia.gallinatoschi@unibo.itopen
ItalyUniversity of BolognaBachelorCourseViticulture and EnologyWine Tasting4 ECTS (40 h)ItalianGiuseppina Paola Parpinello ; giusi.parpinello@unibo.ithttp://www.agricultureveterinarymedicine.unibo.it/en/programmes/course-unit-catalogue/course-unit/2017/376524open
ItalyUniversity of FlorenceBachelorCourseFood Science and technologySensory Analysis of Food6 ECTS (48 h)ItalianErminio Monteleone; erminio.monteleone@unifi.ithttps://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=414423open
ItalyUniversity of FlorenceMasterCourseFood Science and TechnologyConsumer Testing6 ECTS (48 h)ItalianErminio Monteleone; erminio.monteleone@unifi.ithttps://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=454596open
ItalyUniversity of FlorenceMasterCourseFood Science and NutritionFood Perception and Acceptability6 ECTS (48 h)ItalianErminio Monteleone; erminio.monteleone@unifi.ithttps://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=491120open
ItalyUniversity of FlorenceBachelorCourseDietisticFood Science and Technology3 ECTS (36 h)ItalianSara Spinelli; sara.spinelli@unifi.ithttps://www.unifi.it/p-ins2-2019-540906-1.htmlopen
ItalyUniversity of Gastronomic SciencesBachelorCourseGastronomic SciencesSensory analysis5 ECTS (40 h)ItalianLuisa Torri; l.torri@unisg.ithttps://www.unisg.it/en/programs-admissions/three-year-undergraduate-degree/open
ItalyUniversity of MilanBachelorCourseFood services science and managementSensory analysis of food6 ECTS (56 h)ItalianMonica Laureati; monica.laureati@unimi.ithttp://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G3005-open
ItalyUniversity of MilanBachelorCourseViticulture & EnologyEnology 2 - mod. 2 Sensory Analysis5 ECTS (48 h)ItalianMonica Laureati; monica.laureati@unimi.ithttp://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G250YBopen
ItalyUniversity of MilanBachelorCourseFood Science and TechnologySensory Evaluation of Food and Data Analysis6 ECTS (56 h)ItalianElla Pagliarini; ella.pagliarini@unimi.ithttp://www.agraria.unimi.it/studenti/courses_programs.php?codice=G290H-open
ItalyUniversity of MIlanMasterCourseFood Science and Human NutritionModels of Sensory Perception and Food Consumer Science4 ECTS (50 h)ItalianElla Pagliarini; ella.pagliarini@unimi.ithttp://www.agraria.unimi.it/studenti/courses_programs.php?codice=G-026-open
ItalyUniversity of Naples Federico IIMasterCourseFood Science and TechnologyPhysical and Sensory properties of Food6 ECTS (50 h)italianRossella Di Monaco; dimonaco@unina.ithttps://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmaCompleto/U0649/1/2016open
ItalyUniversity of Naples Federico IIMasterCourseFood Science and TechnologySensory Evaluation of Food9 ECTS (90 h)italianRossella Di Monaco; dimonaco@unina.ithttps://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmaCompleto/39797/1/2016open
ItalyUniversity of TrentoBachelorCourseViticolture and EnologyEnology 1: Module Sensory analysis with lab practice6 ECTS (60 h)ItalianFlavia Gasperi; flavia.gasperi@fmach.ithttps://www.esse3.unitn.itopen
ItalyUniversity of TurinBachelorCourseFood Science and TechnologySensory Analysis of Food 1°2 ECTS (20 h)ItalianGiuseppe Zeppa; giuseppe.zeppa@unito.ithttp://www.giuseppezeppa.comopen
ItalyUniversity of TurinBachelorCourseFood Science and TechnologySensory Analysis of Food 2°2 ECTS (20 h)ItalianGiuseppe Zeppa; giuseppe.zeppa@unito.ithttp://www.giuseppezeppa.comopen
ItalyUniversity of TurinBachelorCourseViticulture and EnologySensory analysis 1°2 ECTS (20 h)ItalianGiuseppe Zeppa; giuseppe.zeppa@unito.ithttp://www.giuseppezeppa.comopen
NetherlandsWageningen UniversityBachelorCourseHealth and NutritionNutritional Neurosciences6 ECTSEnglishPaul Smeetshttps://ssc.wur.nl/Handbook/2011/Course/HNE-51306open
NetherlandsWageningen UniversityBachelor and MasterCourseSpecialisation Sensory SciencePrinciples of Sensory Science6 ECTSEnglishSanne Boesveldthttps://ssc.wur.nl/Handbook/Course/HNE-30506open
NetherlandsWageningen UniversityMasterCourseSpecialisation Sensory ScienceInstrumental Sensory Science6 ECTSEnglishMarkus Stiegerhttps://ssc.wur.nl/Handbook/Course/HNE-30606open
NetherlandsWageningen UniversityMasterCourseSpecialisation Sensory ScienceAdvanced Sensory Methods and Sensometrics6 ECTSEnglishBetina Piqueras-Fiszmanhttps://ssc.wur.nl/Handbook/Course/MCB-32806open
NetherlandsWageningen UniversityMasterCourseSpecialisation Sensory ScienceIntegrated Sensory Science6 ECTSEnglishBetina Piqueras-Fiszmanhttps://ssc.wur.nl/Handbook/Course/MCB-33306open
NetherlandsWageningen UniversityMasterCourseSpecialisation Sensory SciencePsychobiology of Food Choice and Eating Behaviour6 ECTSEnglishGerry Jagerhttps://ssc.wur.nl/Handbook/Course/HNE-30306open
NetherlandsWageningen UniversityMasterCourseSpecialisation Sensory ScienceSensory Perception and Consumer Preference6 ECTSEnglishHans van Trijphttps://ssc.wur.nl/Handbook/Course/MCB-30806open
NetherlandsWageningen UniversityDoctorateCourseStand aloneSensory Perception and Food Preference1.1 ECTSEnglishKees de Graafhttp://www.vlaggraduateschool.nl/courses/sens-percept.htmopen
NorwayNorwegian University of Life Sciences (NMBU)BachelorCourseFood ScienceSensory analysis5 ECTSEnglish/NorwegianPaula Varela paula.varela.tomasco@nofima.nohttps://www.nmbu.no/course/MVI240openPrerequisites: Basic statistics (STAT100 or similar). Recommended prerequisites: Knowledge about raw materials and food technology.
NorwayNorwegian University of Life Sciences (NMBU)MasterCourseFood ScienceSensory & consumer science5 ECTSEnglishValerie Almli valerie.lengard.almli@nofima.nohttps://www.nmbu.no/course/MVI340openBasics 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.
NorwayNorwegian University of Science and Technology (NTNU)BachelorCourseFood ScienceProduct Development and Sensory Analysis - Craft Brewing7,5 ECTSNorwegianLene Waldenstrøm Lene.waldenstrom@ntnu.nois https://www.ntnu.edu/studies/courses/TMAT2005openRecommended 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)
NorwayNorwegian University of Science and Technology (NTNU)BachelorCourseYrkesfaglærer-utdanning (YFL) Restaurant og matfagBeverages and Sensory Analysis5 ECTSNorwegianLene Waldenstrøm Lene.waldenstrom@ntnu.nohttps://www.ntnu.no/studier/emner/YFL8106#tab=omEmnetopenAdmission 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)
SpainBCC- Basque Culinary CenterMasterCourseMáster en Ciencias GastronómicasPercepción Sensorial6 ETCSEnglish and SpanishLaura Vázquez Araújo (lvazquez@bculinary.com)https://www.bculinary.com/en/masters/master-en-ciencias-gastronomicas#programaopen
SpainPublic Unicersity of NavarreBachelorCourseDegree in Innovation in Food Processes and ProductsSensory Evaluation6 ECTSSpanishM Remedios Marín/remedios.marin@unavarra.eshttp://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=502&codAsig=502603open
SpainPublic Unicersity of NavarreMasterCourseMaster's in Agrifood Industry Technology and QualitySensory Analysis in the Agri-Food Sector3 ECTSSpanishM Remedios Marín/remedios.marin@unavarra.eshttp://www.unavarra.es/estudios/postgraduate-degrees/official-postgraduate-options-available/postgraduate-degrees/school-agricultural-engineers/masters-in-agrifood-industry-technology-and-quality?languageId=1open
SpainUniversidad CordobaMasterCourseMaster en AgroalimentaciónIntroduction to Sensory Analysis4 ETCSSpanishHortensia Galán Soldevilla, bt1gasoh@uco.es/Pilar Ruiz Pérez-Cacho, bt2rupem@uco.eshttps://www.uco.es/estudios/idep/masteres/agroalimentacionopen
SpainUniversidad de CadizDegreeCourseDegree "Enology"Analisis Sensorial6 ECTSSpanishJuan Gómez Benitez juangomez.benitez@gm.uca.eshttp://asignaturas.uca.es/wuca_asignaturasttg1516_asignatura?titul=40212&asign=40212021&dpto=C151open
SpainUniversidad de CadizMasterCourseMaster in AgrofoodIntroduction to Sensory Analysis4 ECTSSpanishRemedios Castro Mejías remedios.castro@uca.eshttps://posgrado.uca.es/web/userfiles/files/documentos/estructura_master/0268_2015_16.pdfopen
SpainUniversidad Miguel Hernández de ElcheBachelorCourseDegree "Food Science and Technology"Sensory analysis6 ECTSSpanishÁngel A. Carbonell-Barrachina angel.carbonell@umh.eshttp://umh.es/contenido/Estudios/:asi_g_1551_K1/datos_es.htmlopen
SpainUniversidad Miguel Hernández de ElcheDoctorateProgramPhD program "ReTos-AAA"Markets, Quality and Food SafetyNot specifiedSpanishÁngel A. Carbonell-Barrachina angel.carbonell@umh.eshttp://umh.es/contenido/Estudios/:tit_d_222/datos_es.htmlopen
SpainUniversidad Politécnica de MadridBachelorCourseDegree in Food and Agricultural Industries TechnologySensory Analysis of Food4 ECTSSpanishCarolina Chaya carolina.chaya@upm.eshttp://www.upm.es/Estudiantes/Estudios_Titulaciones/EstudiosOficialesGrado/ArticulosRelacionados?fmt=detail&prefmt=articulo&id=bd3b038a77cc6210VgnVCM10000009c7648aopen
SpainUniversidad Politécnica de MadridMasterCourseMaster in "Food Engineering applied to Health"Experimental Design and Data Analysis applied to Food4 ECTSSpanishCarolina Chaya carolina.chaya@upm.eshttps://blogs.upm.es/mastersalina/programa/openno25% of the program (1 ECTS) is specifically devoted to Sensory and Consumer data applications
SpainUniversitat Politècnica de CatalunyaBachelorCourseDegree in Gastronomy and Culinary ScienceSensory Analysis6 ECTsCatalan/SpanishRoser ROMERO DEL CASTILLO roser.romero.del.castillo@upc.eduhttps://www.upc.edu/en/bachelors/culinary-and-gastronomic-sciences-interuniversity-ub-upc-degree-castelldefels-esabopen
SpainUniversitat Politècnica de CatalunyaBachelorCourseFood Enineering and Biosystems EngineeringSensory Analysis6 ECTSCatalan/SpanishRoser ROMERO DEL CASTILLO roser.romero.del.castillo@upc.eduhttp://www.esab.upc.edu/ca/incoming-students/docs-incoming-student/engineria-alimentaria_english.pdfopen
SpainUniversity of BurgosBachelorCourseFood Science and TechnologyFood Sensory Analysis4,5 ECTSSpanishInmaculada Gómez Bastida igbastida@ubu.eshttp://wwww.ubu.es/sites/default/files/portal_page/files/2o_curso_de_ciencia_y_tecnologia_de_los_alimentos_en.pdfopen
SpainUniversity of BurgosMasterCourseFood Safety and BiotechnologySensory analysis as a tool for design, control and marketing of food4 ECTSSpanish/ English Friendly*Isabel Jaime Moreno, ijaime@ubu.eshttp://wwww.ubu.es/sites/default/files/portal_page/files/full_description_of_contents.pdfopen
SpainUniversity of BurgosMasterCourseWine CultureWines around the world: types and tastings7 ECTSSpanishMiriam Ortega Heras, miriorte@ubu.es/ Mª Luisa González San José marglez@ubu.eshttp://wwww.ubu.es/master-en-cultura-del-vino-enoturismo-en-la-cuenca-del-duero/informacion-basica/guias-docentesopen
SpainUniversity of Castilla -La ManchaBachelorCourseDegree in Food Science and TecnologyFood Sensory Evaluation6 ECTSSpanishAmparo Salvador amparo.salvador@uclm.eshttp://www.uclm.es/cr/fquimicas/grados/grado_alimentos/index_grado_alimentos.htmopen
SpainUniversity of Castilla -La ManchaMasterCourseMaster "DEVELOPMENT AND INNOVATION OF QUALITY FOODS"Advanced sensory analysis and consumer behaviour6 ECTSSpanishAmparo Salvador amparo.salvador@uclm.eshttp://muidac.masteruniversitario.uclm.esopen
SpainUniversity of MurciaBachelorCourseFood Science and TechnologyTécnicas de análisis de los alimentos (Análisis sensorial)4,5 ECTSSpanishMaría Dolores Garrido Fernández/mgarrido@um.eshttp://www.um.es/web/veterinaria/contenido/estudios/grados
SpainUniversity of MurciaMásterCourseNutrición, Tecnología y Seguridad AlimentariaTécnicas avanzadas de análisis de los alimentos (Análisis sensorial)6 ECTSSpanishMaría Dolores Garrido Fernández/mgarrido@um.eshttp://www.um.es/web/veterinaria/contenido/estudios/masteres/seguridad-alimentariaopen
SpainUniversity of the Basque CountryBachelor (leveling course for master access)CourseMaster in Innovative OenologyBasis of sensory analysis3 ECTSSpanishPatxi Perez Elortondo franciscojose.perez@ehu.eushttp://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programaopen
SpainUniversity of the Basque CountryMasterCourseMaster in Innovative OenologyMethodological basis of sensory wine evaluation and sensory classification of productions’ methods3 ECTSSpanish (20h) / French (10h)Iñaki Etaio Alonso inaki.etaio@ehu.eushttp://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programaopen
SpainUniversity of the Basque CountryMasterCourseMaster in Innovative OenologyMethods and applications with sensory trained panels4,5 ECTSSpanish (25h)/English (20h)Patxi Perez Elortondo franciscojose.perez@ehu.eushttp://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programaopen
SpainUniversity of the Basque CountryMasterCourseMaster in Innovative OenologyStrategic management, wine marketing and analysis of consumers’ preferences3 ECTSSpanish (20h) / English (10h)Patxi Perez Elortondo franciscojose.perez@ehu.eushttp://enologymaster.eus/training-syllabus/#1523283417793-6c35b509-b9e2; https://www.ehu.eus/es/web/master/master-enologia-innovadora/programaopen
SpainUniversity of the Basque CountryMasterCourseMaster in Food quality and safetySensory evaluation and texture analysis: food quality applications6 ECTSSpanishPatxi Perez Elortondo franciscojose.perez@ehu.eushttps://www.ehu.eus/es/web/master/master-calidad-seguridad-alimentaria/programaopen
SpainUniversitat Politecnica de ValenciaMasterCourseMaster Universitario en Ciencia e Ingeniería de Alimentos (MUCIA)Evaluación Sensorial para en Diseño de Alimentos2.5 ECTSSpanishIsabel Escriche/ iescrich@tal.upv.esMUCIA: http://www.upv.es/titulaciones/MUCIA/indexc.htmlopen
SpainUniversitat Politecnica de ValenciaMasterCourseMaster Universitario en Gestión de la Calidad y la Seguridad Alimentaria (MUGSCA)Calidad Sensorial de Alimentos2.5 ECTSSpanishIsabel Escriche/ iescrich@tal.upv.esMUGSCA: http://www.upv.es/titulaciones/MUGSA/indexc.htmlopen
SpainUniversity of La RiojaBachelorCourseDegree in EnologySensory Analysis6 ECTSSpanishAntonio Palacios apalacios@labexcell.es Isabel López isabel.lopez@unirioja.eshttps://aps.unirioja.es/GuiasDocentes/servlet/consultaguiasopen
SpainUniversity of La RiojaBachelorCourseDegree in EnologyElargement of Sensory Analysis6 ECTSSpanishAntonio Palacios apalacios@labexcell.eshttps://aps.unirioja.es/GuiasDocentes/servlet/consultaguiasopen
SpainUniversity of La RiojaBachelorCourseDegree in Agricultural EngineeringFood Sensory Analysis4,5 ECTSSpanishIsabel López isabel.lopez@unirioja.eshttps://aps.unirioja.es/GuiasDocentes/servlet/consultaguiasopen
SwedenKristianstad UniversityBachelorCourseGastronomy programmeSensory Evaluation of Food7,5 ECTSEnglishKarin Wendin karin.wendin@hkr.se, Viktoria Olsson viktoria.olsson@hkr.seKarin Wendin/Therese Svensson/Viktoria Olsson
SwedenUniversity of GothenburgBachelorCoursePart of Bachelor Program, also open to othersSensory analysis and sensory experience of food and drink in combination7,5 ECTSSwedishMia Prim mia.prim@gu.sehttp://www.hkr.se/en/search/?q=sensory+evaluation+of+food&resid=298868189&defcs=126&uaid=AC7A8347055D3B764072E8AED2C62FB4%3a3139342E34372E32362E313633%3a5247544771557666304open
SwedenUniversity of GothenburgBachelorCourseThe food, the senses and the sensory communication7,5 ECTSSwedishMia Prim mia.prim@gu.sehttp://utbildning.gu.se/kurser/kurs_information/?courseid=IKG114open
SwedenUniversity of GothenburgMasterCoursePart of Master programme, Food and NutritionFood preference and sensory evaluation7,5 ECTSEnglishMia Prim mia.prim@gu.seNewopen
SwedenUppsala UniversityMasterCoursePart of Master Program, independent courseSensory Evaluation Techniques and Product Development, Advanced Level15 ECTSSwedishIwona.Kihlberg@ikv.uu.sehttps://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%2FopenBachelor degree, 180 ECTS of which at least 60 ECTS is in food science or corresponding
SwedenUppsala UniversityBachelorProgramPart of Bachelor ProgramSensory Evaluation Techniques and Product Development15 ECTSSwedishIwona.Kihlberg@ikv.uu.sehttp://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28168&type=1openStudents of food studies, food science at least 60 IECTS
SwedenUppsala UniversityMaster;CoursePart of Master Program, independent courseSensory Evalutation Techniques, Advanced Level; ;7.5 ECTSSwedishIwona.Kihlberg@ikv.uu.sehttp://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28171&type=1openBachelor degree, 180 ECTS of which at least 60 ECTS is in food science or corresponding
SwitzerlandETH ZurichMasterCourseFood ScienceSelected Topics in Food Sensory Science3 ECTSEnglishJeannette Nuessli Guth jnuessli@ethz.chhttps://www.hest.ethz.ch/en/studies/food-science.htmlopen
UKTeesside UniverstityBachelorProgram(Y1) Professional Skills in Food (Y3) Food Product Devleopment, Functional FoodBSc Food and Nutrition20EnglishNigel Atkinson n.p.atkinson@tees.ac.ukhttp://www.tees.ac.uk/sections/coursesearch/new_courses2015.cfm
UKTeesside UniverstityBachelorProgram(Y1) Professional Skills in Food (Y3) Food Product Devleopment, Functional FoodBSc Food Scienced Engineering20EnglishJibin He jibin.he@tees.ac.ukhttp://www.tees.ac.uk/sections/coursesearch/new_courses2015.cfm
UKUniveristy of NottinghamPost graduate CertificateProgramPostgraduate Cetrtificate in Sensory Science60 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-pgcert.aspx
UKUniveristy of NottinghamPost graduate CertificateCoursePostgraduate Certificate in Sensory ScienceSensory Evaluation and Sensory Techniques10 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensoryevaluationandsensorytechniques.pdf
UKUniveristy of NottinghamPost graduate CertificateCoursePostgraduate Certificate in Sensory ScienceSensory Evaluation: Statistical Methods and Interpretation10 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensoryevaluation-statisticalmethodsandinterpretation.pdf
UKUniveristy of NottinghamPost graduate CertificateCoursePostgraduate Certificate in Sensory SciencePsycophcyics, Physiology and Perception10 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/psychophysicsphysiologyandperception.pdf
UKUniveristy of NottinghamPost graduate CertificateCoursePostgraduate Certificate in Sensory ScienceConsumer Studies and Market Research10 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/consumerstudiesandmarketresearch.pdf
UKUniveristy of NottinghamPostgraduateCoursePostgraduate Certificate in Sensory ScienceFood Flavour10 ECTSEnglishian.fisk@nottingham.ac.ukhttp://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/food-flavour.aspx
UKUniveristy of NottinghamMastersProgramMasters of ResearchMRes Sensory Science180 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-mres.aspx
UKUniveristy of NottinghamPhDProgrammePhD Sensory Science3-4 yearsEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/sensory-science.aspx
UKUniversity of ReadingBachelorCourse (module)Food Quality and Sensory ScienceBasic Sensory Techniques including IFST Foundation course10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FB2FQS&modYR=1516
UKUniversity of ReadingBachelorCourse (module)Sensory Evaluation of FoodPerception & Sensory Science including IFST Intermediate course10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FB3GSE&modYR=1516
UKUniversity of ReadingBachelorCourse (module)Consumer Attitudes to Food QualityConsumer perception of foods and food choice10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FB3GSA&modYR=1516
UKUniversity of ReadingMaster (MSc)Course (module)Sensory Evaluation of FoodPerception & Sensory Science10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FBMFSEN&modYR=1516
UKUniversity of ReadingPost graduate CertificateCourse (module)Understanding and Influencing Consumer BehaviourUnderstanding and Influencing Consumer Behaviour10 ECTSEnglishl.methven@reading.ac.ukhttp://www.foodatp.co.uk/for-you/food-atp-training-modules/understanding-influencing-consumer-behaviour/
UKUniversity of ReadingPhDProgramPhD Sensory Science3-4 yearsEnglishl.methven@reading.ac.uk
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