University Sensory Courses 2015/2016

University Sensory Courses in Europe 2015/2016

The information presented in this table sums up the university courses in sensory science across Europe in 2015/2016.
Country University Education level (Bachelor, Master, Doctorate) Course/Program Part of program Title Credits / number of hoursTeaching language Contact person website2016-2017 status
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
AustriaUniversity of Natural Resources and Life Sciences, Vienna BOKUMasterCourseMaster "Food Science and Technology"Sensory Evaluation of Food 2 ECTSGermanKlaus Duerrschmid klaus.duerrschmid@boku.ac.athttps://online.boku.ac.at/BOKUonline/wbLv.wbShowLVDetail?pStpSpNr=275020&pSpracheNr=2&pMUISuche=FALSEopen
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 Applied Sciences BurgenlandMasterPart of a CourseInternationales WeinmarketingForschungs- und Entwicklungsmethodik (Sensory analysis)32 hGermanEva Derndorfer eva@derndorfer.atwebsite University: http://www.fh-burgenland.at/ website lecturer: http://www.evaderndorfer.atopen
AustriaFH Joanneum University of Applied SciencesMasterPart of a CourseAngewandte ErnährungsmedizinSpezielle Lebensmittelkunde (Sensory analysis)20h (Total course 4 ECTS)GermanEva Derndorfer eva@derndorfer.atwebsite University: http://www.fh-joanneum.at/ website lecturer: http://www.evaderndorfer.atopen
AustriaGraz University of applied Sciences/FH JOANNEUMBachelorCourseBA Dietetics and nutritionSensory Science1 ECTSGermanMarlies Wallner marlies.wallner@fh-joanneum.athttp://www.fh-joanneum.at/dioopen
AustriaGraz University of applied Sciences/FH JOANNEUMBachelorCourseBA Dietetics and nutritionExercises on Sensory Science1.5 ECTSGermanMarlies Wallner marlies.wallner@fh-joanneum.athttp://www.fh-joanneum.at/dioopen
AustriaGraz University of applied Sciences/FH JOANNEUMBachelorCourseBA Sustainable Food ManagementSensory Science2 ECTSGermanMarlies Wallner marlies.wallner@fh-joanneum.athttp://www.fh-joanneum.at/aw/home/Studienangebot_Uebersicht/department_engineering/~cizq/leb/?lan=deopen
AustriaGraz University of applied Sciences/FH JOANNEUMBachelorCourseBA Sustainable Food Managementapplied seminar for food lore and sensory science2 ECTSGermanMarlies Wallner (sensory part) marlies.wallner@fh-joanneum.athttp://www.fh-joanneum.at/aw/home/Studienangebot_Uebersicht/department_engineering/~cizq/leb/?lan=deopen
AustriaUniversity of ViennaBachelorcourseBachelor of Science "Nutrition Sciences"Basics of Food Sensory3 ECTSGermanDorota Majchrzak; dorota.majchrzak@univie.ac.athttp://nutrition.univie.ac.at/studium/start-ins-studium/curricula-studienplaene/bachelorstudium-ernaehrungswissenschaften/open
AustriaUniversity of ViennaBachelorcourseBechelor of Science "Nutrition Sciences"Practice in Basics of Food Sensory1 ECTSGermanDorota Majchrzak; dorota.majchrzak@univie.ac.athttp://nutrition.univie.ac.at/studium/start-ins-studium/curricula-studienplaene/bachelorstudium-ernaehrungswissenschaften/open
AustriaUniversity of ViennaMastercourseMaster of Science "Nutrition Sciences"Sensory Evaluation of Foods3 ECTSGermanDorota Majchrzak; dorota.majchrzak@univie.ac.athttp://nutrition.univie.ac.at/studium/start-ins-studium/curricula-studienplaene/masterstudium-ernaehrungswissenschaften/open
AustriaUniversity of ViennaMastercourseMaster of Science "Nutrition Sciences"Sensory Evaluation of Foods (practice)1 ECTSGermanDorota Majchrzak; dorota.majchrzak@univie.ac.athttp://nutrition.univie.ac.at/studium/start-ins-studium/curricula-studienplaene/masterstudium-ernaehrungswissenschaften/open
AustriaUniversity of Applied Sciences Wiener Neustadt/WieselburgMastercourseMaster "Food Product development and resource management"Applied Sensory Analyses3 ECTSGermanRené Nachtsheim rene.nachtsheim@amu.atopen
AustriaUniversity of Applied Sciences Wiener Neustadt/WieselburgMastercourseMaster "Consumer Affairs"Special Sensory Analyses1 ECTSGermanRené Nachtsheim rene.nachtsheim@amu.atopen
AustriaManagement Center InnsbruckBachelorcourseBachelor "Food & Bioresource Technologies"Sensor engineering in ffod technology2 ECTSEnglishElisabeth Buchinger elisabeth.buchinger@sensorikum.athttps://www.mci.edu/en/study-program/bachelor/bioresource-food-engineering/study-program/contents/course-description/detail/22567/26861
DenmarkUniversity of Copenhagen (UCPH)BachelorCourseFood Science and Nutrition, BSc programmeSensory Evaluation of Food7.5 ECTSEnglishBodil Allesen-Holm bhah@food.ku.dk https://kurser.ku.dk/course/nfob15008u/2015-2016open
DenmarkUniversity of Copenhagen (UCPH)Master CourseFood Innovation and Health, MSc programmeFood Choice and Acceptance7.5 ECTSEnglishBodil Allesen-Holm bhah@food.ku.dk https://kurser.ku.dk/course/llek10257u/2015-2016open
DenmarkUniversity of Copenhagen (UCPH)Master CourseFood Innovation and Health, MSc programmeFood Consumer Research7.5 ECTSEnglishBodil Allesen-Holm bhah@food.ku.dk http://kurser.ku.dk/open
DenmarkUniversity of Copenhagen (UCPH)BachelorPart of a CourseFood Science and Nutrition, BSc programmeFood Production, Society and Health16h (total course:
7.5 ECTS)
DanishBirthe P Møller Jespersen bm@food.ku.dkhttps://kurser.ku.dk/course/nfob15014u/2015-2016open
DenmarkUniversity of Copenhagen (UCPH)Master Part 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/2015-2016open
DenmarkAarhus University (AU)BachelorPart of a CourseAgrobiology, track Food Quality, BSc programmeFood Quality Characteristics 10h (total course:
10 ECTS)
DanishUlla Kidmose ulla.kidmose@food.au.dkhttp://kursuskatalog.au.dk/coursecatalog/Course/show/54992/open
DenmarkTechnical University of Denmark (DTU)BachelorPart of a CourseFood Science and Nutrition, BSc programmeAdvanced methods for quality analysis of food and bio-products10h (total course:
5 ECTS)
DanishBo Munk Jørgensen bojo@food.dtu.dkhttp://www.kurser.dtu.dk/23561.aspx?menulanguage=en-gbopen
FinlandUniversity of Eastern FinlandBachelorCourseNutritionMeasurement of sensory and consumer perceptions3 ECTSFinnishAnja Lapveteläinen, anja.lapvetelainen@uef.fiEvery spring
FinlandUniversity of Eastern FinlandMasterCourseNutritionMeasuring consumer behaviour in food sector 3.5 ECTSFinnishAnja Lapveteläinen, anja.lapvetelainen@uef.fiEvery other autumn (next 2017)
FinlandUniversity of HelsinkiBachelorCourseFood Technology / Food ScienceBasics in Sensory analysis part 15 ECTSFinnishLaila Seppä, laila.seppa@helsinki.fi http://blogs.helsinki.fi/aistitutkimus/opetus/
FinlandUniversity of HelsinkiBachelor (or Master)CourseFood Technology / Food ScienceBasics in Sensory analysis part 25 ECTSFinnishLaila Seppä, laila.seppa@helsinki.fi http://blogs.helsinki.fi/aistitutkimus/opetus/
FinlandUniversity of Helsinkiall levelsCourseFood Technology / Food ScienceResearch practise (Participating in ongoing research projects)1-6 ECTS (Bachelor max 2 ects)Finnish, SwedishLaila Seppä, laila.seppa@helsinki.fi http://blogs.helsinki.fi/aistitutkimus/opetus/
FinlandUniversity of HelsinkiMasterCourseFood Technology / Food ScienceLiterature exam in sensory science6 ECTSFinnish, Swedish, EnglishLaila Seppä, laila.seppa@helsinki.fi http://blogs.helsinki.fi/aistitutkimus/opetus/
FinlandUniversity of TurkuMaster (or Bachelor) Course Master's Degree Programme in Food Development Research Methods of Sensory Quality4 ECTSEnglish (or Finnish)Oskar Laaksonen, oskar.laaksonen@utu.fihttp://www.utu.fi/fooddevelopmentevery autumn
FinlandUniversity of TurkuMaster CourseMaster's Degree Programme in Food DevelopmentFood Development Process4 ECTSEnglishOskar Laaksonen, oskar.laaksonen@utu.fi; Baoru Yang, baoru.yang@utu.fihttp://www.utu.fi/fooddevelopmentevery other spring (next 2016)
FranceAgroSup DijonBachelorCourseIngeneer in Food ScienceBasics in Sensory analysis28hFrenchCatherine Dacremont catherine.dacremont@u-bourgogne.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 "Food Quality - Sensory Sciences"Memory & Sensory analysis6 ECTSFrenchHélène Laboure helene.laboure@agrosupdijon.frhttp://www.u-bourgogne-formation.fr/IMG/pdf/ff-m1-qas.pdfopen
FranceAgroSup Dijon / Université de BourogneMasterCourseMaster "Food Quality - Sensory Sciences"Physiological basis of food perception6 ECTSFrenchGeorges Alves Georges.Alves@u-bourgogne.frhttp://www.u-bourgogne-formation.fr/IMG/pdf/ff-m1-qas.pdfopen
FranceAgroSup Dijon / Université de BourogneMasterProgramSensoryAnalysis (ESCAI)60 ECTSFrenchCatherine Dacremont catherine.dacremont@u-bourgogne.frhttp://www.agrosupdijon.fr/formations/licence-master-doctorat/masters/master-sciences-des-aliments/master-escai-ex-gpsa.htmlopen
FranceOniris NantesBachelorCourseIngeneer in Food ScienceBasics in Sensory analysis17hFrenchCaroline Lelaidier caroline.lelaidier@oniris-nantes.frhttp://www.oniris-nantes.fr/etudes/cursus-ingenieur/open
FranceOniris NantesMasterCourseIngeneer in Food ScienceSensometrics23 ECTSFrenchMichel Semenou michel.semenou@oniris-nantes.frhttp://www.oniris-nantes.fr/etudes/cursus-ingenieur/les-orientations-de-3eme-annee/open
FranceAgrocampus OuestMasterMOOCM1 Sensometry25hFrenchFrançois Husson husson@agrocampus-ouest.frhttps://tice.agrocampus-ouest.fr/course/view.php?id=665open
FranceAgrocampus OuestMasterCourseIngeneer in Food ScienceM2 Sensometry12hFrenchFrançois Husson husson@agrocampus-ouest.fropen
FranceMaster ingénierie des cosmétiques, arômes et parfums (ICAP) - Montpellier -MasterProgramSensory analysis and marketing of aroma180 ECTSFrench evelyne.marchetti-gauthier@univ-amu.fr ; francois.roman@univ-amu.frhttp://www.univ-amu.fr/formation/master/analyses sensorielles.htlmopen
FranceEcole de Biologie industrielleBachelorCourseIngeneer Basics in Sensory analysis10,5/1,5 ECTSFrench/englishAnne-Marie Lheritier am.lheritier@hubebi.comhttp://www.ebi-edu.com/fr/cycle-ingenieuropen
FranceEcole de Biologie industrielleMasterCourseIngeneer Sensory performance and development of product4,8 ECTSFrenchAnne-Marie Lheritier am.lheritier@hubebi.comhttp://www.ebi-edu.com/fr/majeure-conception-developpementopen
FranceESA Ecole Supérieure d'AgriculturesMasterCourseIngeneer in agriculture Sensory analysis and experimental design6 ECTSFrenchCécile Coulon-Leroy c.coulon@groupe-esa.comhttp://www.groupe-esa.com/open
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.htmlopen
FranceESA Ecole Supérieure d'AgriculturesMasterCourseMaster Vintage Wine tasting and sensory analysis106hFrench/englishChantal Maury c.maury@groupe-esa.comhttp://www.groupe-esa.com/open
FranceESA Ecole Supérieure d'AgriculturesBachelorCourseBachelor in Wine business Wine tasting and sensory analysis15hFrench/englishPierre Davadant p.davadant@groupe-esa.comhttp://www.groupe-esa.com/open
FranceESA Ecole Supérieure d'AgriculturesMasterCourseIngeneer in agriculture Wine tasting and sensory analysis15hFrenchCécile Coulon-Leroy c.coulon@groupe-esa.comhttp://www.groupe-esa.com/open
FranceESA Ecole Supérieure d'AgriculturesMasterCourseIngeneer in agriculture sensory analysis20hFrenchRonan symoneaux r.symoneaux@groupe-esa.com Isabelle maître i.maitre@groupe-esa.comhttp://www.groupe-esa.com/open
FranceISIPCA/UVSQBachelorCourseCosmetic analysis and applicationSensory evaluation38hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-cosmetiquesopen
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-parfumsopen
FranceISIPCA/UVSQMasterCourseFormulation and Sensory Evaluation of CosmeticsSensory evaluation52hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-cosmetique-ipcaopen
FranceISIPCA/UVSQMasterCourseFormulation and Sensory Evaluation of PerfumesSensory evaluation10hFrenchEvelyne Robert (erobert@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-parfum-ipcaopen
FranceISIPCA/UVSQMasterCourseFormulation and Sensory Evaluation of FlavoursSensory evaluation252hFrenchSylvie Toulgoat (stoulgoat@isipca.fr)http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-arome-ipcaopen
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-mipcopen
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/open
FranceUniversité François-Rabelais de ToursMasterCourseIntegrative biology Basics in sensory analysis6 ECTS (60h) FrenchBoriana ATANASOVA atanasova@univ-tours.frhttp://integrabio.fr/open
FranceUniversité François-Rabelais de ToursMasterProgramSensory analysis and innovation in Food Science60 ECTSFrenchBoriana ATANASOVA atanasova@univ-tours.frhttp://www.prodanim.com/open
FranceUniversité François-Rabelais de ToursBachelorProgramSensory Analysis 60 ECTSFrenchBoriana ATANASOVA atanasova@univ-tours.frhttp://www.prodanim.com/open
FranceUniversité Claude Bernard Lyon1MasterProgramNeurophysiology of perception and Sensory analysis60 ECTSFrenchPhilippe Boulinguez philippe.boulinguez@univ-lyon1.frhttp://ppes.univ-lyon1.fr/open
France Bordeaux Sciences AgroBachelorCourseIngeneer in Food ScienceBasics in Sensory analysis - theory and practice22hFrenchmarie-pierre.ellies@agro-bordeaux.frhttp://www.agro-bordeaux.fr/index.php?id=formation-continueopen
France ISA LilleMasterCourseIngeneer in Food ScienceSensory and physico-chemical characterization of Food6 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/open
France ISA 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/open
France/HollandAgrocampus Ouest/WURMasterCourseIngeneer in Food ScienceAdvanced Sensory Methods and Sensometrics6 ECTSEnglishbetina.piquerasfiszman@wur.nl, sebastien.le@agrocampus-ouest.frhttps://ssc.wur.nl/Handbook/Course/MCB-32806open
GermanyBeuth Hochschule für Technik BerlinBachelorcourseLebensmitteltechnologie / Food Science and TechnologySensorik und Grundlagen der Produktentwicklung (B22)5 ECTSGermanProf. Dr. Monika Springer, springer@beuth-hochschule.de http://www.lebensmitteltechnologie-berlin.de/8-0-Bachelorstudium.htmlopen
GermanyTechnische Universität BerlinBachelor (Lehramtsoption)courseErnährung / LebensmittelwissenschaftProzess- und Qualitätskontrolle6 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.de http://www.studienberatung.tu-berlin.de/menu/studiengaenge/faecher_bachelor/ernaehrung_lebensmittelwissenschaft_berufsschullehramt/open
GermanyTechnische Universität BerlinStaatsexamencourseLebensmittelchemieSensorik von Lebensmitteln1 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/ open
GermanyTechnische Universität BerlinBachelor courseLebensmitteltechnologieProzess- und Qualitätskontrolle6 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.de http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/bsc_lmt/open
GermanyTechnische Universität BerlinMastercourseLebensmitteltechnologieGrundlagen der Sensorik und Produktentwicklung von Lebensmitteln6 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.de http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/ open
GermanyTechnische Universität BerlinMastercourseLebensmitteltechnologieSensorische Bewertung und Produktentwicklung von Lebensmitteln12 ECTSGermanUlrike Einhorn-Stoll, stoll@tu-berlin.de http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/ open
GermanyHochschule AnhaltBachelor courseÖkotrophologieLebensmittellehre und Sensorik8 ECTSGermanProf. Dr. Margot Steinel, m.steinel@loel.hs-anhalt.de http://oe.loel.hs-anhalt.de/ open
GermanyHochschule AnhaltMastercourseÖkotrophologieAngewandte Sensorik5 ECTSGermanProf. Dr. Gerhard Igl, g.igl@loel.hs-anhalt.de http://moe.loel.hs-anhalt.de/ open
GermanyHochschule AnhaltBachelorcourseLebensmitteltechnologieSensorik4 ECTSGermanProf. Dr. Christof Hamel, c.hamel@bwp.hs-anhalt.dehttp://www.hs-anhalt.de/nc/studium/studienangebote/a-z/studiengang/lebensmitteltechnologie.html open
GermanyRheinische Friedrich-Wilhelms-Universität BonnMastercourseErnährungs- und Hauswirtschaftswissenschaft (Lehramt Berufskolleg)Fachdidaktik I - Sensorische Schulversuche in den Agrar-, Ernährungs- und Hauswirtschaftswissenschaften6 ECTSGermanAnke Emich, fachdidaktik@lwf.uni-bonn.de https://www.lwf.uni-bonn.de/studium-lehre/ehw-labk open
GermanyRheinische Friedrich-Wilhelms-Universität BonnBachelor courseErnährungs- und LebensmittelwissenschaftenSensorik6 ECTSGermanStephan 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
GermanyRheinische Friedrich-Wilhelms-Universität BonnMastercourseLebensmitteltechnologieProjekt - Sensorische Analyse von Lebensmitteln6 ECTSGermanStephan Ebbers, elw@lwf.uni-bonn.de https://www.lwf.uni-bonn.de/studium-lehre/msc-lmt open
GermanyHochschule BremerhavenBachelor courseLebensmitteltechnologie / LebensmittelwirtschaftSensorik5 ECTSGerman (80%), English (20%)Prof. Dr. oec. Tamara Fallscheer, tfallscheer@hs-bremerhaven.de http://www.hs-bremerhaven.de/studienangebot/bachelorstudiengaenge/lebensmitteltechnologie/studiendarstellung/einleitung/open
GermanyTechnische Universität DresdenStaatsexamencourseLebensmittelchemieSensorik und Warenkunde2SWSGermanDr. Anne Hellwig, Anne.Hellwig@chemie.tu-dresden.de https://tu-dresden.de/studium/angebot/studienmoeglichkeiten/sins_studiengang?autoid=321 open
GermanyTechnische Universität MünchenBachelorcourseErnährungswissenschaftSensorische Analyse der Lebensmittel3 ECTSGermanDr. Sabine Köhler, nutritionsciences[at]tum.de http://www.sf-ernaehrung.wzw.tum.de/index.php?id=46 open
GermanyTechnische Universität MünchenMastercourseLebensmittelchemieMolekulare Sensorik8 ECTSGermanProf. Dr. Michael Rychlik, lebensmittelchemie@tum.dehttp://portal.mytum.de/studium/studiengaenge/lebensmittelchemie_master open
GermanyTechnische Universität MünchenBachelor/MastercourseBrauwesen und GetränketechnologieSensorische Analyse der Lebensmittel4 ECTSGermanDr. rer. nat. Meike Meißner, meissner@studienfakultaet.de http://www.studienfakultaet.de/content/studiengaenge open
GermanyTechnische Universität MünchenDiplomcourseBrauwesen Sensorische Analyse der Lebensmittel4 ECTSGermanDr. rer. nat. Meike Meißner, meissner@studienfakultaet.de http://www.studienfakultaet.de/content/studiengaenge open
GermanyTechnische Universität MünchenBachelor/MastercourseTechnologie und Biotechnologie der LebensmittelSensorische Analyse der Lebensmittel4 ECTSGermanDr. rer. nat. Meike Meißner, meissner@studienfakultaet.de http://www.studienfakultaet.de/content/studiengaenge open
GermanyHochschule FuldaBachelorcourseLebensmitteltechnologieSensorik5 ECTSGermanSusanne Ramert, dekanat.lt@lt.hs-fulda.dehttps://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/ open
GermanyHochschule FuldaBachelorcourseLebensmittelwirtschaft (Innovation, Produkt- und Prozessentwicklung)Sensorik5 ECTSGermanSusanne Ramert, dekanat.lt@lt.hs-fulda.dehttps://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/ open
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=179 open
GermanyHochschule FuldaBachelorcourseOecotrophologieProduktentwicklung5 ECTSGermanProf. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.dehttp://www2005.hs-fulda.de/index.php?id=179 open
GermanyJustus-Liebig-Universität GießenMastercourseLebensmittelchemieMolekulare Sensorik3 ECTSGermanProf. Dr. H. Zorn, Holger.Zorn@uni-giessen.dehttps://www.uni-giessen.de/fbz/fb08 open
GermanyJustus-Liebig-Universität GießenMastercourseAgrarwissenschaften, Ökotrophologie und UmweltmanagementProzesstechnisches und sensorisches Labor6 ECTSGermanDr. Daniela Thomae, daniela.thomae@ernaehrung.uni-giessen.dehttps://www.uni-giessen.de/fbz/fb09 open
GermanyKarlsruher Institut für TechnologieBachelorcourseLebensmittelchemieSensorik0,5 ECTSGermanDr. Renate Loske, renate loske@kit.eduhttp://www.sle.kit.edu/imstudium/bachelor-lebensmittelchemie.phpopen
GermanyHochschule GeisenheimBachelorcourseInternationale WeinwirtschaftSensorik4 ECTSGermanDipl. Ing. Wilma Mattmüller-Schultz, Wilma.Mattmueller-Schultz@hs-gm.dehttp://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.html open
GermanyHochschule GeisenheimBachelorcourseGetränketechnologieSensorik4 ECTSGermanProf. Dr. Ing. Bernd Lindemann, Bernd.Lindemann@hs-gm.dehttp://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.html open
GermanyHochschule für Angewandte Wissenschaften HamburgBachelorcourseÖkotrophologieLebensmittelsensorik5 ECTSGermanProf. Dr. Andrea Bauer, andrea.bauer@haw-hamburg.dehttp://www.haw-hamburg.de/fakultaeten-und-departments/ls/studium-und-lehre/bachelor-studiengaenge/bsc-oekotrophologie.html open
GermanyHochschule für Angewandte Wissenschaften HamburgMastercourseFood ScienceSensorische Wahrnehmung und Verbraucherakzeptanz5 ECTSGermanProf. Dr. Andrea Bauer, andrea.bauer@haw-hamburg.de http://www.haw-hamburg.de/studium/master/master-studiengaenge/ls/food-science.html open
GermanyHochschule HannoverBachelorcourseMilchwirtschaftliche LebensmitteltechnologieSensorik1 ECTSGermanProf. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.dehttp://f2.hs-hannover.de/studium/bachelor-studiengaenge/milchwirtschaftliche-lebensmitteltechnologie/index.html open
GermanyHochschule HannoverMastercourseMilch- und VerpackungswirtschaftSensorik1 ECTSGermanProf. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.dehttp://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.html open
GermanyHochschule HannoverBachelorcourseLebensmittelverpackungstechnologieSensorik1 ECTSGermanProf. Dr. R. Brandt, rainer.brand@hs-hannover.dehttp://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.html open
GermanyLeibniz Universität HannoverBachelorcourseLebensmittelwissenschaftAllg. Lebensmitteltechnologie und Sensorik6 ECTSGermanDr. rer. nat. Hans-Dieter Werlein, hd.werleinlw.uni-hannover.de https://www.uni-hannover.de/de/studium/studienfuehrer/techn-education/ open
GermanyHochschule Ostwestfalen-LippeBachelorcourseLebensmitteltechnologieSensorik für Lebensmitteltechnologen2 ECTSGermanProf. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.dehttp://www.hs-owl.de/fb4/studiumfb4/lm.html open
GermanyHochschule Ostwestfalen-LippeBachelorcourseLebensmitteltechnologieSpezielle Sensorik der Lebensmitte4 ECTSGermanProf. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.dehttp://www.hs-owl.de/fb4/studiumfb4/lm.html open
GermanyUniversität HohenheimMastercourseMolekulare ErnährungswissenschaftNeurosensorik und Endokrinologie der Ernährung7,5 ECTSGermanProf. Dr. rer. nat. Heinz Breer, breer@uni-hohenheim.dehttps://www.uni-hohenheim.de/molew#jfmulticontent_c93626-2 open
GermanyUniversität HohenheimBachelorcourseLebensmittelwissenschaft und BiotechnologieInstrumentelle Sensorik und physikalische Messmethoden in den Life Sciences6 ECTSGermanProf. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.de https://www.uni-hohenheim.de/lb open
GermanyUniversität HohenheimBachelorcourseErnährungswissenschaft Instrumentelle Sensorik und physikalische Messmethoden in den Life Sciences6 ECTSGermanProf. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.de https://www.uni-hohenheim.de/ew open
GermanyUniversität HohenheimMastercourseFood Microbiology and BiotechnologyAdvanced Sensory Analysis of Foods7,5 ECTSEnglishDr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.dehttps://www.uni-hohenheim.de/fmb open
GermanyUniversität HohenheimMastercourseFood Science and EngineeringAdvanced Sensory Analysis of Foods7,5 ECTSEnglishDr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.dehttps://www.uni-hohenheim.de/fse open
GermanyFachhochschule MünsterBachelorcourseOecotrophologieStatistik in der Sensorik5 ECTSGermanProf. Dr. rer. pol. Thorsten Sander, tsander@fh-muenster.dehttps://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.php open
GermanyFachhochschule MünsterMastercourseNachhaltige Dienstleistungs- und Ernährungswirtschaft Nachhaltige Produktentwicklung5 ECTSGermanProf. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.dehttps://www.fh-muenster.de/oecotrophologie-facility-management/studium/studium-nachhaltigkeit-ernaehrung.php?p=2,5 open
GermanyFachhochschule MünsterBachelorcourseOecotrophologieMarktorientierte Produktentwicklung12 ECTSGermanProf. Dr. rer. pol. Thorsten Sander, tsander@fh-muenster.dehttps://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.php open
GermanyFachhochschule LübeckBachelorcourseFood Processing – Technologie und ManagementÖkotrophologie (Ernährung, Sensorik, Produktentwicklung)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/ open
GermanyHochschule NiederrheinBachelorcourseOecotrophologieSensorik6 ECTSGermanCornelia Rohde, cornelia.rohde@hs-niederrhein.dehttp://www.hs-niederrhein.de/oecotrophologie/studium/b-sc-oecotrophologie/ open
GermanyHochschule NeubrandenburgBachelorcourseLebensmitteltechnologieLebensmittelsensorik5 ECTSGermanProf. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.dehttps://www.hs-nb.de/studiengang-lmw/studiengaenge/bsc-lebensmittel-technologie/ open
GermanyHochschule NeubrandenburgMastercourseLebensmittel- und BioprodukttechnologieAroma- und Duftstoffe6 ECTSGermanProf. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.dehttps://www.hs-nb.de/studiengang-lmw/studiengaenge/msc-lebensmittel-und-bioprodukttechnologie/ open
GermanyHochschule NordhausenMastercourseInnovations- und Change-Management (M.A.)Innovationsmanagement5 ECTSGermanProf. Dr. Andreas Scharf, scharf@fh-nordhausen.dehttps://www.hs-nordhausen.de/studium/fb-wiso/innovations-und-changemanagement/ open
GermanyUniversität PotsdamMastercourseErnährungswissenschaft Molekulare Sensorik3 ECTSGermanDr. Franziska Ebert, fraebert@uni-potsdam.dehttp://www.uni-potsdam.de/studium/studienangebot/masterstudium/master-a-z/ernaehrungswissenschaft-master/ open
GermanyHochschule OsnabrückBachelorcourseWirtschaftsingenieurwesen LebensmittelproduktionSensorik und Produktentwicklung5 ECTSGermanProf. Dr. Ulrich Enneking, u.enneking@hs-osnabrueck.dehttp://www.al.hs-osnabrueck.de/blp.html open
GermanySRH Fern Hochschule RiedlingenBachelor (Fernstudium)courseLebensmittelmanagement und Lebensmitteltechnologie Sensorik6 ECTSGermanStefanie Fohr, stefanie.fohr@fh-riedlingen.srh.dehttp://www.fh-riedlingen.de/de/fernstudium/lebensmittelmanagement-und-technologie/studieninhalte/ open
GermanyHochschule Albstadt-SigmaringenBachelorcourseLebensmittel, Ernährung, HygieneSensorik5 ECTSGermanProf. Dr. Gertrud Winkler, winkler@hs-albsig.dehttp://www.hs-albsig.de/studium/lebensmittel/Seiten/Homepage.aspx open
GermanyHochschule TrierBachelorcourseLebensmitteltechnikSensorik und Lebensmittelrecht6 ECTSGermanProf. Dr.-Ing. Enrico Careglio, E.Careglio@hochschule-trier.dehttp://www.hochschule-trier.de/index.php?id=2360 open
GermanyHochschule Weihenstephan-TriesdorfBachelorcourseBrau- und GetränketechnologieQualitätssicherung und Sensorik6 ECTSGermanProf. Dr. Volker Müller-Schollenberger, volker.mueller-schollenberger@hswt.dehttp://www.hswt.de/studium/studiengaenge/bg.html open
GermanyHochschule Weihenstephan-TriesdorfBachelorcourseErnährung und VersorgungsmanagementQualität, Entwicklung und Produktmanagement der Lebensmittel9 ECTSGermanProf. Dr. Helmut Schöberl, helmut.schoeberl@hswt.dehttp://www.hswt.de/studium/studiengaenge/ev.html open
IrelandUniversity College DublinBachelorCourse (module)BSc Food ScienceSensory Analysis5 ECTSEnglishamalia.scannell@ucd.iehttps://myucd.ucd.ie/course.do?courseID=41&sectionID=1186open
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/open
IrelandDublin Institute of TechnologyBachelorCourse (module)BSc Nutraceuticals in Health and NutritionFundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT420open
IrelandDublin Institute of TechnologyBachelorCourse (module)BSc Food InnovationFundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT421open
IrelandDublin Institute of TechnologyHigher CertificateCourse (module) Food Science and Management (higher certificate)Fundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT424open
IrelandDublin Institute of TechnologyBachelorCourse (module)BSc Food InnovationAdvanced Sensory Evaluation for Consumer Foods5 ECTSEnglishcatherine.barryryan@dit.iehttps://www.dit.ie/catalogue/Programmes/Details/DT421open
IrelandDublin Institute of TechnologyBachelorCourse (module)BA Culinary ArtsFundamentals of Sensory Evaluation5 ECTSEnglishcatherine.barryryan@dit.iehttp://www.dit.ie/studyatdit/undergraduate/programmescourses/allcourses/culinaryartsdt407.htmlopen
IrelandUniversity College CorkHigher DiplomaCourse (module)Food Science and Technology (higher diploma)Sensory Analysis, Flavour and Colour5 ECTSEnglishp.mcsweeney@ucc.iehttp://www.ucc.ie/en/cko06/open
IrelandUniversity College CorkBachelorCourse (module)BSc Nutritional SciencesSensory Evaluation of Foods5 ECTSEnglisht.sheehy@ucc.iehttp://www.ucc.ie/en/ck504/index.htmlopen
IrelandUniversity College CorkPostgraduate DiplomaCourse (module) Nutritional Sciences (postgraduate diploma)Sensory Analysis in Nutrition Research5 ECTSEnglisht.sheehy@ucc.iehttp://www.ucc.ie/calendar/postgraduate/PGDiplomas/food/page02.htmlopen
IrelandUniversity College CorkHigher DiplomaCourse (module)Food Science and Technology (higher diploma)Sensory Evaluation in Quality Control5 ECTSEnglishmaurice.osullivan@ucc.ie open
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 Analysis in Nutrition Research5 ECTSEnglisht.sheehy@ucc.iehttps://www.ucc.ie/en/ckr22/open
IrelandSt. Angela's College, SligoBachelorCourse (module)BA (Home Economics)Nutritional and Sensory Sciences5 ECTSEnglishekelly@stangelas.nuigalway.iehttp://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=enopen
IrelandSt. Angela's College, SligoMasterCourse (module)Professional Masters in Education (with Home Economics)Nutritional and Sensory Sciences5 ECTSEnglishekelly@stangelas.nuigalway.iehttp://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=enopen
ItalyUniversity of BolognaMasterCourseInternational Master VINTAGE - Vine, Wine and Terroir ManagementSensory Analysis of Wine 4 ECTS (40 h)English Giuseppina Paola Parpinello ; giusi.parpinello@unibo.ithttp://www.agricultureveterinarymedicine.unibo.it/en/programmes/course-unit-catalogue/course-unit/2015/376524close
ItalyUniversity of Bologna BachelorCourseViticulture and Enology Wine Tasting 4 ECTS (40 h)Italian Giuseppina Paola Parpinello ; giusi.parpinello@unibo.ithttp://www.agricultureveterinarymedicine.unibo.it/en/programmes/course-unit-catalogue/course-unit/2015/376524open
ItalyUniversity of Bologna MasterCourseFood Science and TechnologyWine Tasting 4 ECTS (40 h)Italian Giuseppina Paola Parpinello; giusi.parpinello@unibo.ithttp://www.agricultureveterinarymedicine.unibo.it/en/programmes/course-unit-catalogue/course-unit/2015/376524open
ItalyUniversity of FlorenceBachelorCourseFood Science and technologySensory Analysis of Food4 ECTS (48 h)ItalianErminio Monteleone; erminio.monteleone@unifi.ithttp://www.tecnologiealimentari.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2015&afId=360005open
ItalyUniversity of FlorenceMasterCourseFood Science TechnologyConsumer Testing9 ECTS (72 h)ItalianErminio Monteleone; erminio.monteleone@unifi.ithttp://www.tecnologiealimentari.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2015&afId=390565open
ItalyUniversity of FlorenceMasterCourseFood Science and TechnologyFood Perception and Acceptability6 ECTS (48 h)ItalianErminio Monteleone; erminio.monteleone@unifi.ithttp://www.tecnologiealimentari.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2015&afId=430548open
ItalyUniversity of Gastronomic SciencesBachelorCourseGastronomic SciencesSensory analysis5 ECTS (40 h)ItalianLuisa Torri; l.torri@unisg.ithttp://www.unisg.it/corsi-iscrizioni/laurea-triennale/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 & EnologyWine Microbiological Safety and Sensory Quality4 ECTS (38 h)ItalianMonica Laureati; monica.laureati@unimi.ithttp://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G250IBclose
ItalyUniversity of MilanBachelorCourseFood Science and TechnologySensory Evaluation of Food and Data Processing 6 ECTS (80 h)ItalianElla Pagliarini; ella.pagliarini@unimi.ithttp://www.agraria.unimi.it/studenti/courses_programs.php?codice=G290H-not yet defined
ItalyUniversity of MIlanMasterCourseFood Science and Human Nutrition Models of Sensory Perception and Food Consumer Science 4 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/rossella.di%20monacoopen
ItalyUniversity of SassariMasterCourseFood Science and TechnologySensory and physical analyses of foodss7 ECTS (56 h)ItalianAlessandra Del Caro; delcaro@uniss.ithttps://uniss.esse3.cineca.it/Guide/PaginaADErogata.do;jsessionid=A350AA995906B8B3620E637DD8582173.esse3-uniss-prod-04?ad_er_id=2015*N0*N0*S1*464526*5538&ANNO_ACCADEMICO=2015&mostra_percorsi=Sopen
ItalyUniversity of Trento & University of UdineBachelorCourseViticolture and OenologyMethodologies of descriptive sensory analysis and applications to wines6 ECTS (60 h)ItalianFlavia Gasperi; flavia.gasperi@fmach.ithttp://web.unitn.it/en/dicam/17861/presentation, the not available online not yet defined
ItalyUniversity of TurinBachelorCourseFood Science and TechnologyApplied sensory analysis 1°2 ECTS (20 h)ItalianGiuseppe Zeppa; giuseppe.zeppa@unito.ithttp://agraria-offdid.campusnet.unito.it/do/corsi.pl/Show?_id=j99s;sort=DEFAULT;search=%20%7bccl%7d%20%3d~%20m%2ff001-c703%2fi%20;hits=34open
ItalyUniversity of TurinBachelorCourseFood Science and TechnologyApplied sensory analysis 2°2 ECTS (20 h)ItalianGiuseppe Zeppa; giuseppe.zeppa@unito.ithttp://agraria-offdid.campusnet.unito.it/do/corsi.pl/Show?_id=9pbw;sort=DEFAULT;search=-categoria%3amodulo;hits=242open
NetherlandsWageningen UniversityBachelorCourseHealth and NutritionFood and Health: Practice and Theory6 ECTSEnglishMonica Marshttps://ssc.wur.nl/Studiegids/vak/HNE-22806open
NetherlandsWageningen UniversityBachelorCourseHealth and NutritionNutrition and Health: Macronutrients, Energy and Health6 ECTSDutchSander Kerstenhttps://ssc.wur.nl/Studiegids/Vak/HNE-10806Not open for non-WUR students
NetherlandsWageningen UniversityBachelorCourseHealth and NutritionNutrition Behaviour6 ECTSDutchKees de Graafhttps://ssc.wur.nl/Studiegids/Vak/HNE-20306Not open for non-WUR students
NetherlandsWageningen UniversityBachelorCourseHealth and NutritionNutritional Assessment of Foods6 ECTSDutchKarin Borgonjenhttps://ssc.wur.nl/Studiegids/Vak/HNE-11306Not open for non-WUR students
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 UniversityMasterProgramMsc Specialisation Sensory Science84 ECTSEnglishKees de Graafhttps://ssc.wur.nl/Handbook/Programme/MNH/Specialization/D/Planningopen
NetherlandsWageningen UniversityDoctorateCourseStand aloneSensory Perception and Food Preference32 hrEnglishKees de Graafhttp://www.vlaggraduateschool.nl/courses/sens-percept.htmopen
NetherlandsMOAAnyone (not University-related)CourseStand aloneCursus Sensorisch onderzoek-B [Sensory Research]48 hrDutchWim Vaessen & Joep Brinkmanhttp://www.moaweb.nl/training/moa-trainingen/sensorisch-onderzoek-b.htmlopen
NorwayNorwegian University of Science and Technology (NTNU)BachelorCourseFood ScienceProduct Development and Sensory Analysis - Craft Brewing7,5 ECTS NorwegianLene Waldenstrøm Lene.waldenstrom@ntnu.nohttp://www.ntnu.no/imatopen
NorwayNorwegian University of Science and Technology (NTNU)BachelorCourseYrkesfaglærer-utdanning (YFL) Restaurant og matfagBeverages and Sensory Analysis5 ECTSNorwegianLene Waldenstrøm Lene.waldenstrom@ntnu.nohttp://www.ntnu.no/imatopen
NorwayNorwegian University of Life Sciences (NMBU)BachelorCourseFood ScienceSensory analysis5 ECTSNorwegianMargrethe Hersleth Margrethe.Hersleth@Nofima.nohttps://www.nmbu.no/emne/MVI240open
NorwayNorwegian University of Life Sciences (NMBU)MasterCourseFood ScienceSensory & consumer science5 ECTSEnglishPaula Varela paula.varela.tomasco@nofima.nohttps://www.nmbu.no/emne/MVI340open
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 the Basque CountryBachelor (leveling course for master access)CourseMaster in Innovative OenologyBasis of sensory analysis3 ECTSSpanishPatxi Perez Elortondo franciscojose.perez@ehu.eushttp://www.ehu.eus/es/web/enologiainnovadora/programa-irakasleak?p_p_id=upvehuapp_WAR_upvehuappportlet&p_p_state=normal&p_p_mode=view&p_p_col_id=column-2&p_p_col_pos=0&p_p_col_count=1&p_p_lifecycle=1&_upvehuapp_WAR_upvehuappportlet_action=redirectAction&reu=/pls/entrada/plew0050.htm_programa_next?p_sesion=&p_cod_idioma=CAS&p_en_portal=S&p_cod_centro=908&p_cod_master=357&p_anyo_acad=act&p_menu=3&p_opcion=33open
SpainUniversity of the Basque CountryMaster CourseMaster 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://www.ehu.eus/es/web/enologiainnovadora/programa-irakasleak?p_p_id=upvehuapp_WAR_upvehuappportlet&p_p_state=normal&p_p_mode=view&p_p_col_id=column-2&p_p_col_pos=0&p_p_col_count=1&p_p_lifecycle=1&_upvehuapp_WAR_upvehuappportlet_action=redirectAction&reu=/pls/entrada/plew0050.htm_programa_next?p_sesion=&p_cod_idioma=CAS&p_en_portal=S&p_cod_centro=908&p_cod_master=357&p_anyo_acad=act&p_menu=3&p_opcion=33open
SpainUniversity of the Basque CountryMaster CourseMaster in Innovative OenologyMethods and applications with sensory trained panels4,5 ECTSSpanish (25h)/English (20h)Patxi Perez Elortondo franciscojose.perez@ehu.eushttp://www.ehu.eus/es/web/enologiainnovadora/programa-irakasleak?p_p_id=upvehuapp_WAR_upvehuappportlet&p_p_state=normal&p_p_mode=view&p_p_col_id=column-2&p_p_col_pos=0&p_p_col_count=1&p_p_lifecycle=1&_upvehuapp_WAR_upvehuappportlet_action=redirectAction&reu=/pls/entrada/plew0050.htm_programa_next?p_sesion=&p_cod_idioma=CAS&p_en_portal=S&p_cod_centro=908&p_cod_master=357&p_anyo_acad=act&p_menu=3&p_opcion=33open
SpainUniversity of the Basque CountryMaster CourseMaster in Innovative OenologyStrategic management, wine marketing and analysis of consumers’ preferences3 ECTSSpanish (20h) / English (10h)Patxi Perez Elortondo franciscojose.perez@ehu.eushttp://www.ehu.eus/es/web/enologiainnovadora/programa-irakasleak?p_p_id=upvehuapp_WAR_upvehuappportlet&p_p_state=normal&p_p_mode=view&p_p_col_id=column-2&p_p_col_pos=0&p_p_col_count=1&p_p_lifecycle=1&_upvehuapp_WAR_upvehuappportlet_action=redirectAction&reu=/pls/entrada/plew0050.htm_programa_next?p_sesion=&p_cod_idioma=CAS&p_en_portal=S&p_cod_centro=908&p_cod_master=357&p_anyo_acad=act&p_menu=3&p_opcion=33open
SpainUniversity of the Basque CountryMaster CourseMaster in Food quality and safetySensory evaluation and texture analysis: food quality applications6 ECTSSpanishPatxi Perez Elortondo franciscojose.perez@ehu.eushttp://www.ehu.eus/es/web/mastercalidadseguridadalimentaria/programa-irakasleak?p_p_id=upvehuapp_WAR_upvehuappportlet&p_p_state=normal&p_p_mode=view&p_p_col_id=column-2&p_p_col_pos=0&p_p_col_count=1&p_p_lifecycle=1&_upvehuapp_WAR_upvehuappportlet_action=redirectAction&reu=/pls/entrada/plew0050.htm_programa_next?p_sesion=&p_cod_idioma=CAS&p_en_portal=S&p_cod_centro=908&p_cod_master=110&p_anyo_acad=act&p_menu=3&p_opcion=33open
SpainTechnical University of MadridBachelorCourseDegree in Food and Agricultural Industries TechnologySensory Analysis of Food4 ECTSSpanishCarolina Chaya carolina.chaya@upm.eshttp://www.agricolas.upm.es/EUITAgricola/Students/StudiesDegrees/SDUndergraduateDegreesopen
SpainUniversidad Miguel Hernández de ElcheBachelorCourseDegree "Food Science and Technology"Sensory analysis6 ECTSSpanishÁngel A. Carbonell-Barrachina angel.carbonell@umh.es http://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.es http://umh.es/contenido/Estudios/:tit_d_222/datos_es.htmlopen
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
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 BurgosBachelor CourseFood Science and TechnologyFood Sensory Analysis4,5 ECTSSpanish/ English Friendly*Inmaculada Gómez Bastida y Mª Luisa González San José, igbastida@ubu.es. / marglez@ubu.eshttp://wwww.ubu.es/sites/default/files/portal_page/files/2o_curso_de_ciencia_y_tecnologia_de_los_alimentos_en.pdfopen
SpainUniversity of BurgosMaster CourseFood 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 BurgosMaster CourseWine CultureWines around the World: Kinds and Characteristics7 ECTSSpanishMiriam Ortega Heras, miriorte@ubu.eshttp://wwww.ubu.es/master-en-cultura-del-vino-enoturismo-en-la-cuenca-del-duero/informacion-basica/guias-docentesopen
Spain Universitat Politecnica de Valencia MasterCourseMaster 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
Spain Universitat Politecnica de Valencia MasterCourseMaster Universitario en Gestión de la Calidad y la Seguridad Alimentaria (MUGSCA)Evaluación Sensorial para en Diseño de Alimentos2.5 ECTSSpanishIsabel Escriche/ iescrich@tal.upv.esMUGSCA: http://www.upv.es/titulaciones/MUGSA/indexc.htmlopen
SwedenKristianstad UniversityBachelorCourseGastronomy programmeSensory Evaluation of Food7,5 ECTSSwedish/EnglishKarin Wendin karin.wendin@hkr.se, Viktoria Olsson viktoria.olsson@hkr.sehttp://www.hkr.se/en/search/?q=sensory+evaluation+of+food&resid=298868189&defcs=126&uaid=AC7A8347055D3B764072E8AED2C62FB4%3a3139342E34372E32362E313633%3a5247544771557666304open
SwedenUniversity of GothenburgBachelorCourseSensory analysis and sensory experience of food and drink in combination,7,5 ECTSSwedishMia Prim mia.prim@gu.sehttp://utbildning.gu.se/kurser/kurs_information/?courseid=IKG114open
SwedenUniversity of GothenburgBachelorCourseFlavour and Sensory Science7,5 ECTSSwedishMia Prim mia.prim@gu.sehttp://utbildning.gu.se/kurser/kurs_information/?courseid=IKG701open
SwedenUniversity of GothenburgBachelorCourseFood and Health in Preschool7,5 ECTSSwedishMia Prim mia.prim@gu.sehttp://utbildning.gu.se/kurser/kurs_information/?courseId=IKG101open
Sweden Uppsala UniversityMasterCoursePart 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=1open
SwedenUppsala UniversityMasterCoursePart of Master Program, independent courseSensory Evaluation Techniques and Product Development, Advanced Level15 ECTSSwedishIwona.Kihlberg@ikv.uu.sehttp://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28170&type=1open
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=1open
SwitzerlandETH ZurichBachelorCourseFood ScienceFood Sensory Science2 ECTSGermanJeannette Nuessli Guth jnuessli@ethz.chhttps://www.hest.ethz.ch/en/studies/food-science.htmlopen
SwitzerlandETH ZürichMaster CourseFood ScienceSelected Topics in Food Sensory Science3 ECTSEnglishJeannette Nuessli Guth jnuessli@ethz.chhttps://www.hest.ethz.ch/en/studies/food-science.htmlopen
SwitzerlandBFH - Bern University of Applied SciencesBachelorCourseFood Science & ManagementSensory Analysis2 ECTSGermanpatrick.buergisser@bfh.chhttps://is-a.bfh.ch/imoniteur_OPROAD/!gedpublicreports.htm?ww_c_report=MODULANGEBOTopen
SwitzerlandBFH - Bern University of Applied SciencesBachelorCourseFood Science & ManagementConsumer Behavior4 ECTSGermanThomas Brunner thomas.brunner@bfh.chhttps://www.hafl.bfh.ch/studium/bachelor-lebensmitteltechnologie.htmlopen
SwitzerlandHES-SO Valais //WallisBachelorCourseLife Technologies - Food TechnologySensory analysis & food characterization 60 hFrenchjanine.rey@hevs.chhttp://www.hevs.ch/fr/hautes-ecoles/haute-ecole-d-ingenierie/technologies-du-vivant/bachelors/plan-d-etudes-1075open
SwitzerlandZHAW - Zurich University of Applied SciencesBachelorCourseLife Technologies - Food TechnologyProduct development & consumer tests 30 hFrenchjanine.rey@hevs.chhttp://www.hevs.ch/fr/hautes-ecoles/haute-ecole-d-ingenierie/technologies-du-vivant/bachelors/plan-d-etudes-1075open
SwitzerlandZHAW - Zurich University of Applied Sciences, WädenswilBachelorCourseFood TechnologyFood Sensory Science (is part of the course Food Science)2 ECTS/(7 ECTS)Germanannette.bongartz@zhaw.chhttps://www.zhaw.ch/en/lsfm/study/bachelor/bachelors-degree-in-food-technology/open
SwitzerlandZHAW - Zurich University of Applied Sciences, WädenswilBachelorCourseFood TechnologyPractical Food Sensory Science2 ECTSGermanannette.bongartz@zhaw.chhttps://www.zhaw.ch/en/lsfm/study/bachelor/bachelors-degree-in-food-technology/open
SwitzerlandZHAW - Zurich University of Applied Sciences, WädenswilCertificate of Advanced Studies (CAS)programCertificate of Advanced Studies (CAS) in Food Sensory Science15 ECTSGermanannette.bongartz@zhaw.chhttps://www.zhaw.ch/ilgi/cas-sensoriknot 2016
SwitzerlandZHAW - Zurich University of Applied Sciences, WädenswilContinuing EducationCourseFood Sensory ScienceContinuing education in Food Sensory Science-Germanannette.bongartz@zhaw.chhttps://www.zhaw.ch/ilgi/weiterbildungopen
UKUniveristy of NottinghamPost graduate CertificateProgramPostgraduate Cetrtificate in Sensory Science60 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-pgcert.aspxopen
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.pdfopen
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.pdfopen
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.pdfopen
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.pdfopen
UKUniveristy of NottinghamPostgraduateCoursePostgraduate Certificate in Sensory ScienceFood Flavour10 ECTSEnglishian.fisk@nottingham.ac.ukhttp://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/food-flavour.aspxopen
UKUniveristy of NottinghamMastersProgramMasters of ResearchMRes Sensory Science180 ECTSEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-mres.aspxopen
UKUniveristy of NottinghamPhDProgrammePhD Sensory Science3-4 yearsEnglishJoanne.hort@nottingahm.ac.ukhttp://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/sensory-science.aspxopen
UKUniversity of ReadingBachelorCourse (module)Food Quality and Sensory ScienceBasic Sensory Techniques including IFST Foundation course 10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FB2FQS&modYR=1516open
UKUniversity of ReadingBachelorCourse (module)Sensory Evaluation of FoodPerception & Sensory Science including IFST Intermediate course 10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FB3GSE&modYR=1516open
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=1516open
UKUniversity of ReadingMaster (MSc)Course (module)Sensory Evaluation of FoodPerception & Sensory Science 10 ECTSEnglishl.methven@reading.ac.ukhttp://www.reading.ac.uk/module/document.aspx?modP=FBMFSEN&modYR=1516open
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/open
UKUniversity of ReadingPhDProgramPhD Sensory Science3-4 yearsEnglishl.methven@reading.ac.ukopen
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 open
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 open
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