University Sensory Courses in Europe 2017/2018
The information presented in this table sums up the university courses in sensory science across Europe in 2017/2018.Country | University | Education level (Bachelor, Master, Doctorate) | Course/Program | Part of program | Title | Credits / number of hours | Teaching language | Contact person | website | 2017-2018 status |
---|---|---|---|---|---|---|---|---|---|---|
Austria | Graz University of Technology | Master | Course | Master "Biotechnology" | Sensory Analysis of biotechnologically produced food | 2 ECTS | English | Barbara Siegmundbarbara.siegmund@tugraz.at | https://online.tugraz.at/tug_online/lv.detail?cperson_nr=260&clvnr=189324 | open |
Austria | IMC University of Applied Sciences Krems | Bachelor | Course | International wine business | Sensory training | 1 ECTS | English | Eva Derndorfer eva@derndorfer.at | website University: http://www.fh-krems.ac.at/ website Lecturer: http://www.evaderndorfer.at | open |
Austria | University of Natural Resources and Life Sciences, Vienna BOKU | Master | Course | Master "Food Science and Technology" | Sensory Evaluation of Food | 2 ECTS | German | Klaus Duerrschmid klaus.duerrschmid@boku.ac.at | https://online.boku.ac.at/BOKUonline/wbLv.wbShowLVDetail?pStpSpNr=275020&pSpracheNr=2&pMUISuche=FALSE | open |
Denmark | Aarhus University (AU) | Bachelor | Part of a Course | Agrobiology, track Food Quality, BSc programme | Food Quality Characteristics | 10h (total course: 10 ECTS) | Danish | Ulla Kidmose ulla.kidmose@food.au.dk | http://kursuskatalog.au.dk/coursecatalog/Course/show/54992/ | open |
Denmark | Technical University of Denmark (DTU) | Bachelor | Part of a Course | Food Science and Nutrition, BSc programme | Advanced methods for quality analysis of food and bio-products | 10h (total course: 5 ECTS) | Danish | Bo Munk Jørgensen bojo@food.dtu.dk | http://www.kurser.dtu.dk/23561.aspx?menulanguage=en-gb | open |
Denmark | University of Copenhagen (UCPH) | Bachelor | Course | Food Science and Nutrition, BSc programme | Sensory Evaluation of Food | 7.5 ECTS | English | Bodil Allesen-Holm bhah@food.ku.dk | https://kurser.ku.dk/course/nfob15008u/2015-2016 | open |
Denmark | University of Copenhagen (UCPH) | Master | Course | Food Innovation and Health, MSc programme | Food Choice and Acceptance | 7.5 ECTS | English | Bodil Allesen-Holm bhah@food.ku.dk | https://kurser.ku.dk/course/llek10257u/2015-2016 | open |
Denmark | University of Copenhagen (UCPH) | Master | Course | Food Innovation and Health, MSc programme | Food Consumer Research | 7.5 ECTS | English | Bodil Allesen-Holm bhah@food.ku.dk | http://kurser.ku.dk/ | open |
Denmark | University of Copenhagen (UCPH) | Bachelor | Part of a Course | Food Science and Nutrition, BSc programme | Food Production, Society and Health | 16h (total course: 7.5 ECTS) | Danish | Birthe P Møller Jespersen bm@food.ku.dk | https://kurser.ku.dk/course/nfob15014u/2015-2016 | open |
Denmark | University of Copenhagen (UCPH) | Master | Part of a Course | Food Innovation and Health, MSc programme | Thematic Course in Food Innovation and Health | 10h (total course: 15 ECTS) | English | Michael Bom Frøst mbf@food.ku.dk | https://kurser.ku.dk/course/nfok14031u/2015-2016 | open |
Finland | University of Eastern Finland | Bachelor | Course | Nutrition | Measurement of sensory and consumer perceptions | 3 ECTS | Finnish | Anja Lapveteläinen, anja.lapvetelainen@uef.fi | ||
Finland | University of Eastern Finland | Master | Course | Nutrition | Measuring consumer behaviour in food sector | 3.5 ECTS | Finnish | Anja Lapveteläinen, anja.lapvetelainen@uef.fi | ||
Finland | University of Helsinki | Bachelor | Course | Food Technology / Food Science | Basics in Sensory analysis part 1 | 5 ECTS | Finnish | Laila Seppä, laila.seppa@helsinki.fi | http://blogs.helsinki.fi/aistitutkimus/opetus/ | |
Finland | University of Helsinki | Bachelor (or Master) | Course | Food Technology / Food Science | Basics in Sensory analysis part 2 | 5 ECTS | Finnish | Laila Seppä, laila.seppa@helsinki.fi | http://blogs.helsinki.fi/aistitutkimus/opetus/ | |
Finland | University of Helsinki | all levels | Course | Food Technology / Food Science | Research practise (Participating in ongoing research projects) | 1-6 ECTS (Bachelor max 2 ects) | Finnish, Swedish | Laila Seppä, laila.seppa@helsinki.fi | http://blogs.helsinki.fi/aistitutkimus/opetus/ | |
Finland | University of Helsinki | Master | Course | Food Technology / Food Science | Literature exam in sensory science | 6 ECTS | Finnish, Swedish, English | Laila Seppä, laila.seppa@helsinki.fi | http://blogs.helsinki.fi/aistitutkimus/opetus/ | |
Finland | University of Turku | Master (or Bachelor) | Course | Master's Degree Programme in Food Development | Research Methods of Sensory Quality | 4 ECTS | English (or Finnish) | Oskar Laaksonen, oskar.laaksonen@utu.fi | http://www.utu.fi/fooddevelopment | |
Finland | University of Turku | Master | Course | Master's Degree Programme in Food Development | Food Development Process | 4 ECTS | English | Oskar Laaksonen, oskar.laaksonen@utu.fi; Baoru Yang, baoru.yang@utu.fi | http://www.utu.fi/fooddevelopment | |
France | Agrocampus Ouest | Master | MOOC | M1 Sensometry | 25h | French | François Husson husson@agrocampus-ouest.fr | https://tice.agrocampus-ouest.fr/course/view.php?id=665 | ||
France | Agrocampus Ouest | Master | Course | Ingeneer in Food Science | M2 Sensometry | 12h | French | François Husson husson@agrocampus-ouest.fr | ||
France | AgroParisTech | Bachelor | Course | Engineer in Food Science | Sensory Perception, Product Design and Communication | 6 ECTS | French | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory Physiology | 4 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Consumers, Citizens, Society and product offer | 2 ECTS | French | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory tools for product design and product optimisation | 4 ECTS | French | david.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory world | 2 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Food innovation & product design (FipDes) Erasmus+ Master | Sensory Analysis | 1 ECTS | English | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.fipdes.eu/ | open |
France | AgroParisTech | Master | Course | Master in food science | Sensory Physiology and NeuroPhysiology | 4 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Master in nutrition | Determinants of eating behaviors | 4 ECTS | French and English | nicolas.darcel@agroparistech.fr | http://www.agroparistech.fr/Sciences-et-technologies-de-la,1136.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory analysis and product design | 4 ECTS | French | anne.saint-eve@agroparistech.fr; jean-marc.sieffermann@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Sensory Engineering | 4 ECTS | French | david.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr; julien.delarue@agroparistech.fr; | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Consumer studies: behavior and preferences | 4 ECTS | French | julien.delarue@agroparistech.fr; patricia.gurviez@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroParisTech | Master | Program | Engineer in Food Science | R&D and Product design | 70 ETCS | French | anne.saint-eve@agroparistech.fr; julien.delarue@agroparistech.fr; veronique.bosc@agroparistech.fr | http://www.agroparistech.fr/Conception-et-Developpement.html | open |
France | AgroParisTech | Master | Course | Engineer in Food Science | Statistical tools and analysis of sensory data | 4 ECTS | French | david.blumenthal@agroparistech.fr; marine.masson@agroparistech.fr | http://www.agroparistech.fr/Cursus-Ingenieur-AgroParisTech,2111.html | open |
France | AgroSup Dijon | Bachelor | Course | Ingeneer in Food Science | Basics in Sensory analysis | 28h | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/formations/ingenieur-en-formation-initiale/ingenieur-specialite-agroalimentaire.html | open |
France | AgroSup Dijon | Master | Course | Ingeneer in Food Science | Fast Descriptive methods | 20h | French | Hélène Laboure helene.laboure@agrosupdijon.fr | http://www.agrosupdijon.fr/formations/ingenieur-en-formation-initiale/ingenieur-specialite-agroalimentaire.html | open |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master Nutrition & Food Sciences | Perception & Sensory analysis | 6 ECTS | French | Hélène Laboure helene.laboure@agrosupdijon.fr | http://ufr-svte.u-bourgogne.fr/formation/master.html | open |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master Nutrition & Food Sciences | Chimioperception, memory, emotion in food choices | 6 ECTS | French | Frédérique Datiche ferederique.datiche@u-bourgogne.fr | http://ufr-svte.u-bourgogne.fr/formation/master.html | open |
France | AgroSup Dijon / Université de Bourogne | Master | Program | Master in Sensory Science (ESCAI) | 60 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open | |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Psychophysiological basis of perception | 4 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Discriminative tests | 5 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | conventionnal profile | 6 ECTS | French | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Alternative descriptive methods | 4 ECTS | French | Dominique Valentin dominique.valentin@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open |
France | AgroSup Dijon / Université de Bourogne | Master | Course | Master in Sensory Science (ESCAI) | Consumer tests | 5 ECTS | French | Catherine Dacremont catherine.dacremont@agrosupdijon.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-escai-m2/ | open |
France | AgroSup Dijon / Université de Bourogne | Master | Program | Physiological and Psychological Food choice Determinants (P2FooD) | 120 ECTS | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open | |
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Psychology basics | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open |
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Chemosensory determinants of food perception | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open |
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Cognitive processes implied in food perception and consumption | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open |
France | AgroSup Dijon / Université de Bourogne Franche-Comté | Master | Course | Physiological and Psychological Food choice Determinants (P2FooD) | Dynamics of feeding behavior over a lifetime | 10 | English | Gaelle Arvisenet gaelle.arvisenet@agrosuption.fr | http://www.agrosupdijon.fr/autres-formations/licence-master-doctorat/masters/masters-nutrition-et-sciences-des-aliments/master-p2food-m1/ | open |
France | Ecole de Biologie industrielle | Bachelor | Course | Ingeneer | Basics in Sensory analysis | 10,5/1,5 ECTS | French/english | Anne-Marie Lheritier am.lheritier@hubebi.com | http://www.ebi-edu.com/fr/cycle-ingenieur | |
France | Ecole de Biologie industrielle | Master | Course | Ingeneer | Sensory performance and development of product | 4,8 ECTS | French | Anne-Marie Lheritier am.lheritier@hubebi.com | http://www.ebi-edu.com/fr/majeure-conception-developpement | |
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Ingeneer in agriculture | Sensory analysis and experimental design | 6 ECTS | French | Cécile Coulon-Leroy c.coulon@groupe-esa.com | http://www.groupe-esa.com/ | |
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Master Vintage | Wine tasting and sensory analysis | 106h | French/english | Chantal Maury c.maury@groupe-esa.com | http://www.groupe-esa.com/ | |
France | ESA Ecole Supérieure d'Agricultures | Bachelor | Course | Bachelor in Wine business | Wine tasting and sensory analysis | 15h | French/english | Pierre Davadant p.davadant@groupe-esa.com | http://www.groupe-esa.com/ | |
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Ingeneer in agriculture | Wine tasting and sensory analysis | 15h | French | Cécile Coulon-Leroy c.coulon@groupe-esa.com | http://www.groupe-esa.com/ | |
France | ESA Ecole Supérieure d'Agricultures | Master | Course | Ingeneer in agriculture | sensory analysis | 20h | French | Ronan symoneaux r.symoneaux@groupe-esa.com Isabelle maître i.maitre@groupe-esa.com | http://www.groupe-esa.com/ | |
France | ISA Lille | Master | Course | "FoodTech" | Sensory and physico-chemical characterization of Food | 3 ECTS | English | Maud Desmas maud.desmas@isa-lille.fr Sylvie Chollet sylvie.chollet@isa-lille.fr | http://www.isa-lille.fr/formations/m1-m2-agroalimentaire-en-anglais-food-tech/master-1/ | |
France | ISIPCA/ESSEC/UCP | Master | Course | International Marketing of Cosmetics and Perfumes | Sensory evaluation | 24h | French | Delphine René (drene@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-marketing-international-parfumerie-cosmetique-mipc | |
France | ISIPCA/UVSQ | Bachelor | Course | Cosmetic analysis and application | Sensory evaluation | 38h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-cosmetiques | |
France | ISIPCA/UVSQ | Bachelor | Course | Perfumery and Food flavour analysis and application | Sensory evaluation | 100h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/licence-pro-analyses-et-applications-parfums | |
France | ISIPCA/UVSQ | Master | Course | Formulation and Sensory Evaluation of Cosmetics | Sensory evaluation | 52h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-cosmetique-ipca | |
France | ISIPCA/UVSQ | Master | Course | Formulation and Sensory Evaluation of Perfumes | Sensory evaluation | 10h | French | Evelyne Robert (erobert@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-parfum-ipca | |
France | ISIPCA/UVSQ | Master | Course | Formulation and Sensory Evaluation of Flavours | Sensory evaluation | 252h | French | Sylvie Toulgoat (stoulgoat@isipca.fr) | http://www.isipca.fr/formations/formation-initiale/master-formulation-evaluation-sensorielle-arome-ipca | |
France | Master ingénierie des cosmétiques, arômes et parfums (ICAP) - Montpellier - | Master | Program | Sensory analysis and marketing of aroma | 180 ECTS | French | evelyne.marchetti-gauthier@univ-amu.fr ; francois.roman@univ-amu.fr | http://www.univ-amu.fr/formation/master/analyses sensorielles.htlm | ||
France | Oniris Nantes | Bachelor | Course | Ingeneer in Food Science | Basics in Sensory analysis | 17h | French | Caroline Lelaidier caroline.lelaidier@oniris-nantes.fr | http://www.oniris-nantes.fr/etudes/cursus-ingenieur/ | |
France | Oniris Nantes | Master | Course | Ingeneer in Food Science | Sensometrics | 23 ECTS | French | Michel Semenou michel.semenou@oniris-nantes.fr | http://www.oniris-nantes.fr/etudes/cursus-ingenieur/les-orientations-de-3eme-annee/ | |
France | Université Claude Bernard Lyon1 | Master | Course | Neuroscience | Perception Metrology | 3 ECTS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | https://sciences.univ-lyon1.fr/master-neurosciences-812960.kjsp | open |
France | Université Claude Bernard Lyon1 | Master | Program | Neurophysiology of perception and Sensory analysis | 60 ECTS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | http://ppes.univ-lyon1.fr/ | open | |
France | Université Claude Bernard Lyon1 | Master | Course | Neurophysiology of perception and Sensory analysis | Psychophysiology of perception | 9 ETCS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | http://ppes.univ-lyon1.fr/ | open |
France | Université Claude Bernard Lyon1 | Master | Course | Neurophysiology of perception and Sensory analysis | Sensory evalaution & consumer tests | 6 ETCS | French | Philippe Boulinguez philippe.boulinguez@univ-lyon1.fr | http://ppes.univ-lyon1.fr/ | open |
France | Université de Toulouse - ENSAT | Bachelor/Master | Course | Engineer/ Master in Food Science | Introduction to sensory analysis | 1 ECTS | French/English | Christian Chervin, christian.chervin@ensat.fr | http://eden.inp-toulouse.fr/course/index.php?categoryid=17 | open |
France | Université François-Rabelais de Tours | Master | Course | Integrative biology | Basics in sensory analysis | 6 ECTS (60h) | French | Boriana ATANASOVA atanasova@univ-tours.fr | http://integrabio.fr/ | |
France | Université François-Rabelais de Tours | Master | Program | Sensory analysis and innovation in Food Science | 60 ECTS | French | Boriana ATANASOVA atanasova@univ-tours.fr | http://www.prodanim.com/ | ||
France | Université François-Rabelais de Tours | Bachelor | Program | Sensory Analysis | 60 ECTS | French | Boriana ATANASOVA atanasova@univ-tours.fr | http://www.prodanim.com/ | ||
France | université Paris Dauphine | Master | Course | master marketing & stratégie | Sensory analysis & marketing | 3 cdts | French | Isabelle Maître i.maitre@groupe-esa.com | http://www.mastermarketing.dauphine.fr/fr/le-204-marketing/enseignements/analyse-sensorielle-et-marketing.html | |
France | ISA Lille | Master | Course | Ingeneer in Food Science | Advanced sensory evaluation | 3 ECTS | French | Maud Desmas maud.desmas@isa-lille.fr Sylvie Chollet sylvie.chollet@isa-lille.fr | http://www.isa-lille.fr/formations/ingenieur-agri-agro-environnement/4eme-et-5eme-annee/ | |
Germany | Beuth Hochschule für Technik Berlin | Bachelor | course | Food Science and Technology | Sensory Evaluation and Product Development (B22) | 5 ECTS | German | Prof. Dr. Monika Springer, springer@beuth-hochschule.de | http://www.lebensmitteltechnologie-berlin.de/8-0-Bachelorstudium.html | open |
Germany | Fachhochschule Lübeck | Bachelor | course | Food Processing and Management | Nutrition (incl. Sensory Evaluation) | 3 ECTS | German | Prof. Dr.-Ing. Dipl.-Ing. Arne Pietsch, arne.pietsch@fh-luebeck.de | https://www.fh-luebeck.de/hochschule/fachbereich-maschinenbau-und-wirtschaft/studiengaenge/food-processing-technologie-und-management-beng/ | open |
Germany | Fachhochschule Münster | Bachelor | course | Nutrition | Statistics in Sensory Evaluation | 5 ECTS | German | Prof. Dr. rer. pol. Thorsten Sander, tsander@fh-muenster.de | https://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.php | open |
Germany | Fachhochschule Münster | Master | course | Sustainable Nutrition Management | Sustainble Product Development | 5 ECTS | German | Prof. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.de | https://www.fh-muenster.de/oecotrophologie-facility-management/studium/studium-nachhaltigkeit-ernaehrung.php?p=2,5 | open |
Germany | Fachhochschule Münster | Bachelor | course | Nutrition | Market orientated Product Development | 12 ECTS | German | Prof. Dr. oec.troph. Guido Ritter, ritter@fh-muenster.de | https://www.fh-muenster.de/oecotrophologie-facility-management/studium/oecotrophologie.php | open |
Germany | Hochschule Albstadt-Sigmaringen | Bachelor | course | Foods, Nutrition, Hygiene | Sensory Evaluation | 5 ECTS | German | Prof. Dr. Gertrud Winkler, winkler@hs-albsig.de | http://www.hs-albsig.de/studium/lebensmittel/Seiten/Homepage.aspx | open |
Germany | Hochschule Anhalt | Bachelor | course | Nutrition | Food Science and Sensory Evaluation | 8 ECTS | German | Prof. Dr. Margot Steinel, m.steinel@loel.hs-anhalt.de | http://oe.loel.hs-anhalt.de/ | open |
Germany | Hochschule Anhalt | Master | course | Nutrition | Applied Sensory Evaluation | 5 ECTS | German | Prof. Dr. Gerhard Igl, g.igl@loel.hs-anhalt.de | http://moe.loel.hs-anhalt.de/ | open |
Germany | Hochschule Anhalt | Bachelor | course | Food Technology | Sensory Evaluation | 4 ECTS | German | Prof. Dr. Christof Hamel, c.hamel@bwp.hs-anhalt.de | http://www.hs-anhalt.de/nc/studium/studienangebote/a-z/studiengang/lebensmitteltechnologie.html | open |
Germany | Hochschule Bremerhaven | Bachelor | course | Food Technology | Sensory Evaluation | 5 ECTS | German (80%), English (20%) | Prof. Dr. oec. Tamara Fallscheer, tfallscheer@hs-bremerhaven.de | http://www.hs-bremerhaven.de/studienangebot/bachelorstudiengaenge/lebensmitteltechnologie/studiendarstellung/einleitung/ | open |
Germany | Hochschule Fulda | Bachelor | course | Food Technology | Sensory Evaluation | 5 ECTS | German | Susanne Ramert, dekanat.lt@lt.hs-fulda.de | https://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/ | open |
Germany | Hochschule Fulda | Bachelor | course | Food Technology | Sensory Evaluation | 5 ECTS | German | Susanne Ramert, dekanat.lt@lt.hs-fulda.de | https://www.hs-fulda.de/fachbereiche/lebensmitteltechnologie/ | open |
Germany | Hochschule Fulda | Bachelor | course | Nutrition | Product Development | 5 ECTS | German | Prof. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.de | http://www2005.hs-fulda.de/index.php?id=179 | open |
Germany | Hochschule Fulda/Universität Kassel | Master | course | International Food Business and Consumer Studies | Sensory Science | 6 ECTS | German/English | Prof. Dr. Jörg Hampshire, Joerg.Hampshire@he.hs-fulda.de | http://www2005.hs-fulda.de/index.php?id=179 | open |
Germany | Hochschule für Angewandte Wissenschaften Hamburg | Bachelor | course | Nutrition | Sensory Evaluation | 5 ECTS | German | Prof. Dr. Annegret Flothow, annegret.flothow@haw-hamburg.de | http://www.haw-hamburg.de/fakultaeten-und-departments/ls/studium-und-lehre/bachelor-studiengaenge/bsc-oekotrophologie.html | open |
Germany | Hochschule für Angewandte Wissenschaften Hamburg | Master | course | Food Science | Sensory Perception and Consumer Acceptance | 5 ECTS | German | Prof. Dr. Jan Fritsche, jan.fritsche@haw-hamburg.de | http://www.haw-hamburg.de/studium/master/master-studiengaenge/ls/food-science.html | open |
Germany | Hochschule Geisenheim | Bachelor | course | International Enology | Sensory Evaluation | 4 ECTS | German | Dipl. Ing. Wilma Mattmüller-Schultz, Wilma.Mattmueller-Schultz@hs-gm.de | http://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.html | open |
Germany | Hochschule Geisenheim | Bachelor | course | Beverage Technology | Sensory Evaluation | 4 ECTS | German | Prof. Dr. Ing. Bernd Lindemann, Bernd.Lindemann@hs-gm.de | http://www.hs-geisenheim.de/studium/studiengaenge/bachelorstudiengaenge.html | open |
Germany | Hochschule Hannover | Bachelor | course | Dairy Technology | Sensory Evaluation | 1 ECTS | German | Prof. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.de | http://f2.hs-hannover.de/studium/bachelor-studiengaenge/milchwirtschaftliche-lebensmitteltechnologie/index.html | open |
Germany | Hochschule Hannover | Master | course | Dairy and Packaging Technology | Sensory Evaluation | 1 ECTS | German | Prof. Dr.-Ing. B. Rademacher: britta.rademacher@hs-hannover.de | http://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.html | open |
Germany | Hochschule Hannover | Bachelor | course | Food Packaging | Sensory Evaluation | 1 ECTS | German | Prof. Dr. R. Brandt, rainer.brand@hs-hannover.de | http://f2.hs-hannover.de/studium/master-studiengaenge/milch-und-verpackungswirtschaft/index.html | open |
Germany | Hochschule Neubrandenburg | Bachelor | course | Food Technology | Sensory Evaluation of Food | 5 ECTS | German | Prof. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.de | https://www.hs-nb.de/studiengang-lmw/studiengaenge/bsc-lebensmittel-technologie/ | open |
Germany | Hochschule Neubrandenburg | Master | course | Food Technology and Bioproduct Technology | Aroma and Flavour | 6 ECTS | German | Prof. Dr. oec. troph. Jörg Meier, jmeier@hs-nb.de | https://www.hs-nb.de/studiengang-lmw/studiengaenge/msc-lebensmittel-und-bioprodukttechnologie/ | open |
Germany | Hochschule Niederrhein | Bachelor | course | Nutrition | Sensory Evaluation | 6 ECTS | German | Cornelia Rohde, cornelia.rohde@hs-niederrhein.de | http://www.hs-niederrhein.de/oecotrophologie/studium/b-sc-oecotrophologie/ | open |
Germany | Hochschule Nordhausen | Master | course | Innovation und Change Management | Innovations Management | 5 ECTS | German | Prof. Dr. Andreas Scharf, scharf@fh-nordhausen.de | https://www.hs-nordhausen.de/studium/fb-wiso/innovations-und-changemanagement/ | open |
Germany | Hochschule Osnabrück | Bachelor | course | Food Production | Sensory Evaluation and Product Development | 5 ECTS | German | Prof. Dr. Ulrich Enneking, u.enneking@hs-osnabrueck.de | http://www.al.hs-osnabrueck.de/blp.html | open |
Germany | Hochschule Ostwestfalen-Lippe | Bachelor | course | Food Technology | Sensory Evaluation for Food Technologists | 2 ECTS | German | Prof. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.de | http://www.hs-owl.de/fb4/studiumfb4/lm.html | open |
Germany | Hochschule Ostwestfalen-Lippe | Bachelor | course | Food Technology | Specific Sensory Evaluation of Food | 4 ECTS | German | Prof. Dr. oec. troph. Konrad Otto, konrad.otto@hs-owl.de | http://www.hs-owl.de/fb4/studiumfb4/lm.html | open |
Germany | Hochschule Trier | Bachelor | course | Food Technology | Sensory Evaluation and Food Law | 6 ECTS | German | Prof. Dr.-Ing. Enrico Careglio, E.Careglio@hochschule-trier.de | http://www.hochschule-trier.de/index.php?id=2360 | open |
Germany | Hochschule Weihenstephan-Triesdorf | Bachelor | course | Brewing and Beverage Technology | Quality Assurance and Sensory Evaluation | 6 ECTS | German | Prof. Dr. Volker Müller-Schollenberger, volker.mueller-schollenberger@hswt.de | http://www.hswt.de/studium/studiengaenge/bg.html | open |
Germany | Hochschule Weihenstephan-Triesdorf | Bachelor | course | Nutrition und Facility Management | Quality and Product Management of Food | 9 ECTS | German | Prof. Dr. Helmut Schöberl, helmut.schoeberl@hswt.de | http://www.hswt.de/studium/studiengaenge/ev.html | open |
Germany | Justus-Liebig-Universität Gießen | Master | course | Food Chemistry | Molecular Sensory Evaluation | 3 ECTS | German | Prof. Dr. H. Zorn, Holger.Zorn@uni-giessen.de | https://www.uni-giessen.de/fbz/fb08 | open |
Germany | Justus-Liebig-Universität Gießen | Master | course | Agriculture, Nutrition, Environmental Studies | Processs Technology and Sensory Evaluation | 6 ECTS | German | Dr. Daniela Thomae, daniela.thomae@ernaehrung.uni-giessen.de | https://www.uni-giessen.de/fbz/fb09 | open |
Germany | Karlsruher Institut für Technologie | Bachelor | course | Food Chemistry | Sensory Evaluation | 0,5 ECTS | German | Dr. Renate Loske, renate loske@kit.edu | http://www.sle.kit.edu/imstudium/bachelor-lebensmittelchemie.php | open |
Germany | Leibniz Universität Hannover | Bachelor | course | Food Science | Food Technology and Sensory Evaluation | 6 ECTS | German | Dr. rer. nat. Hans-Dieter Werlein, hd.werleinlw.uni-hannover.de | https://www.uni-hannover.de/de/studium/studienfuehrer/techn-education/ | open |
Germany | Rheinische Friedrich-Wilhelms-Universität Bonn | Master | course | Nutrition | Didactics in Agriculture and Food Science | 6 ECTS | German | Anke Emich, fachdidaktik@lwf.uni-bonn.de | https://www.lwf.uni-bonn.de/studium-lehre/ehw-labk | open |
Germany | Rheinische Friedrich-Wilhelms-Universität Bonn | Bachelor | course | Nutrition / Food Science | Sensory Evaluation | 6 ECTS | German | Stephan Ebbers, elw@lwf.uni-bonn.de | https://www.uni-bonn.de/studium/vor-dem-studium/faecher/ernaehrungs-und-lebensmittelwissenschaften-bachelor/Ernaehrungs-und-Lebensmittelwissenschaften-bachelor | open |
Germany | Rheinische Friedrich-Wilhelms-Universität Bonn | Master | course | Food Technology | Project - Sensory Evaluation of Food | 6 ECTS | German | Stephan Ebbers, elw@lwf.uni-bonn.de | https://www.lwf.uni-bonn.de/studium-lehre/msc-lmt | open |
Germany | SRH Fern Hochschule Riedlingen | Bachelor (Distance Learning Program) | course | Food Management and Food Technology | Sensory Evaluation | 6 ECTS | German | Stefanie Fohr, stefanie.fohr@fh-riedlingen.srh.de | http://www.fh-riedlingen.de/de/fernstudium/lebensmittelmanagement-und-technologie/studieninhalte/ | open |
Germany | Technische Universität Berlin | Bachelor (Lehramtsoption) | course | Nutrition / Food Science | Process and Quality Control | 6 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.studienberatung.tu-berlin.de/menu/studiengaenge/faecher_bachelor/ernaehrung_lebensmittelwissenschaft_berufsschullehramt/ | open |
Germany | Technische Universität Berlin | Staatsexamen | course | Food Chemistry | Sensory Evaluation of Food | 1 SWS | German | Sven Asbrede, contact form: http://www.tu-berlin.de/allgemeine_seiten/e_mail_anfrage/id/39849/?no_cache=1&ask_mail=VqR7qQAGNjfHYerpjiB5t8Osz2VqTXP1i9cfQ2bUKQTe8Ueae4lLkscK2vNZHr%2FItHw0Pf7rMWA%3D&ask_name=Sven%20Asbrede | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmittelchemie/ | open |
Germany | Technische Universität Berlin | Bachelor | course | Food Technology | Process and Quality Control | 6 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/bsc_lmt/ | open |
Germany | Technische Universität Berlin | Master | course | Food Technology | Fundamentals of Sensory Evaluation and Product Development of Food | 6 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/ | open |
Germany | Technische Universität Berlin | Master | course | Food Technology | Sensory Evaluation and Product Development of Food | 12 ECTS | German | Ulrike Einhorn-Stoll, stoll@tu-berlin.de | http://www.tu-berlin.de/fak_3/menue/studium_und_lehre/studienrichtungen/lebensmitteltechnologie/msc_lmt/ | open |
Germany | Technische Universität Dresden | Staatsexamen | course | Food Chemistry | Sensory Evaluation and Food Science | 2SWS | German | Dr. Anne Hellwig, Anne.Hellwig@chemie.tu-dresden.de | https://tu-dresden.de/studium/angebot/studienmoeglichkeiten/sins_studiengang?autoid=321 | open |
Germany | Technische Universität München | Bachelor | course | Food Science | Sensory Evaluation of Food | 3 ECTS | German | Dr. Sabine Köhler, nutritionsciences[at]tum.de | http://www.sf-ernaehrung.wzw.tum.de/index.php?id=46 | open |
Germany | Technische Universität München | Master | course | Food Chemistry | Molecular Sensory Evaluation | 8 ECTS | German | Prof. Dr. Michael Rychlik, lebensmittelchemie@tum.de | http://portal.mytum.de/studium/studiengaenge/lebensmittelchemie_master | open |
Germany | Technische Universität München | Bachelor/Master | course | Brewing and Beverage Technology | Sensory Evaluation of Food | 4 ECTS | German | Dr. rer. nat. Meike Meißner, meissner@studienfakultaet.de | http://www.studienfakultaet.de/content/studiengaenge | open |
Germany | Technische Universität München | Diplom | course | Brewing | Sensory Evaluation of Food | 4 ECTS | German | Dr. rer. nat. Meike Meißner, meissner@studienfakultaet.de | http://www.studienfakultaet.de/content/studiengaenge | open |
Germany | Technische Universität München | Bachelor/Master | course | Food Technology and Biotechnology | Sensory Evaluation of Food | 4 ECTS | German | Dr. rer. nat. Meike Meißner, meissner@studienfakultaet.de | http://www.studienfakultaet.de/content/studiengaenge | open |
Germany | Universität Hohenheim | Master | course | Molecular Nutrition | Neurosensory and Endocrinology of Nutrition | 7,5 ECTS | German | Prof. Dr. rer. nat. Heinz Breer, breer@uni-hohenheim.de | https://www.uni-hohenheim.de/molew#jfmulticontent_c93626-2 | open |
Germany | Universität Hohenheim | Bachelor | course | Food Science and Biotechnology | Instrumental Sensory Evaluation and physical Measurement in Life Sciences | 6 ECTS | German | Prof. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.de | https://www.uni-hohenheim.de/lb | open |
Germany | Universität Hohenheim | Bachelor | course | Nutrition | Instrumental Sensory Evaluation and physical Measurement in Life Sciences | 6 ECTS | German | Prof. Dr. rer. nat. Volker Wulfmeyer, volker.wulfmeyer@uni-hohenheim.de | https://www.uni-hohenheim.de/ew | open |
Germany | Universität Hohenheim | Master | course | Food Microbiology and Biotechnology | Advanced Sensory Analysis of Foods | 7,5 ECTS | English | Dr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.de | https://www.uni-hohenheim.de/fmb | open |
Germany | Universität Hohenheim | Master | course | Food Science and Engineering | Advanced Sensory Analysis of Foods | 7,5 ECTS | English | Dr. Sabine Lutz-Wahl, counselling-fmb@uni-hohenheim.de | https://www.uni-hohenheim.de/fse | open |
Germany | Universität Potsdam | Master | course | Nutrition | Molecular Sensory Evaluation | 3 ECTS | German | Dr. Franziska Ebert, fraebert@uni-potsdam.de | http://www.uni-potsdam.de/studium/studienangebot/masterstudium/master-a-z/ernaehrungswissenschaft-master/ | open |
Ireland | Dublin Institute of Technology | Bachelor | Course (module) | BSc Nutraceuticals in Health and Nutrition | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT420 | open |
Ireland | Dublin Institute of Technology | Bachelor | Course (module) | BSc Food Innovation | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT421 | open |
Ireland | Dublin Institute of Technology | Higher Certificate | Course (module) | Food Science and Management (higher certificate) | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT424 | open |
Ireland | Dublin Institute of Technology | Bachelor | Course (module) | BSc Food Innovation | Advanced Sensory Evaluation for Consumer Foods | 5 ECTS | English | catherine.barryryan@dit.ie | https://www.dit.ie/catalogue/Programmes/Details/DT421 | open |
Ireland | Dublin Institute of Technology | Bachelor | Course (module) | BA Culinary Arts | Fundamentals of Sensory Evaluation | 5 ECTS | English | catherine.barryryan@dit.ie | http://www.dit.ie/studyatdit/undergraduate/programmescourses/allcourses/culinaryartsdt407.html | open |
Ireland | St. Angela's College, Sligo | Bachelor | Course (module) | BA (Home Economics) | Nutritional and Sensory Sciences | 5 ECTS | English | ekelly@stangelas.nuigalway.ie | http://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=en | open |
Ireland | St. Angela's College, Sligo | Master | Course (module) | Professional Masters in Education (with Home Economics) | Nutritional and Sensory Sciences | 5 ECTS | English | ekelly@stangelas.nuigalway.ie | http://www.stangelas.nuigalway.ie/departments/course_details.php?id=AS004&&ver=en | open |
Ireland | University College Cork | Higher Diploma | Course (module) | Food Science and Technology (higher diploma) | Sensory Analysis, Flavour and Colour | 5 ECTS | English | p.mcsweeney@ucc.ie | http://www.ucc.ie/en/cko06/ | open |
Ireland | University College Cork | Bachelor | Course (module) | BSc Nutritional Sciences | Sensory Evaluation of Foods | 5 ECTS | English | t.sheehy@ucc.ie | http://www.ucc.ie/en/ck504/index.html | open |
Ireland | University College Cork | Postgraduate Diploma | Course (module) | Nutritional Sciences (postgraduate diploma) | Sensory Analysis in Nutrition Research | 5 ECTS | English | t.sheehy@ucc.ie | http://www.ucc.ie/calendar/postgraduate/PGDiplomas/food/page02.html | open |
Ireland | University College Cork | Higher Diploma | Course (module) | Food Science and Technology (higher diploma) | Sensory Evaluation in Quality Control | 5 ECTS | English | maurice.osullivan@ucc.ie | open | |
Ireland | University College Cork | Bachelor | Course (module) | BSc Food Marketing and Entrepreneurship | Sensory Evaluation of Foods | 5 ECTS | English | t.sheehy@ucc.ie | https://www.ucc.ie/en/ck502/ | open |
Ireland | University College Cork | Master | Course (module) | MSc Food Science | Sensory Analysis in Nutrition Research | 5 ECTS | English | t.sheehy@ucc.ie | https://www.ucc.ie/en/ckr22/ | open |
Ireland | University College Dublin | Bachelor | Course (module) | BSc Food Science | Sensory Analysis | 5 ECTS | English | amalia.scannell@ucd.ie | https://myucd.ucd.ie/course.do?courseID=41§ionID=1186 | open |
Ireland | University College Dublin | Master | Course (module) | MSc in Food, Nutrition and Health | Principles of Sensory Science | 5 ECTS | English | amalia.scannell@ucd.ie | http://www.ucd.ie/online/courses/course-finder/foodandhealth/ | open |
Italy | University of Bologna | Bachelor | Course | Food Technology | Food chemistry and applications: Module of Foundamentals of sensory analysis | 2 ECTS (20 h) | Italian | Tullia Gallina Toschi; tullia.gallinatoschi@unibo.it | tullia.gallinatoschi@unibo.it | open |
Italy | University of Bologna | Bachelor | Course | Viticulture and Enology | Wine Tasting | 4 ECTS (40 h) | Italian | Giuseppina Paola Parpinello ; giusi.parpinello@unibo.it | http://www.agricultureveterinarymedicine.unibo.it/en/programmes/course-unit-catalogue/course-unit/2017/376524 | open |
Italy | University of Florence | Bachelor | Course | Food Science and technology | Sensory Analysis of Food | 6 ECTS (48 h) | Italian | Erminio Monteleone; erminio.monteleone@unifi.it | https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=414423 | open |
Italy | University of Florence | Master | Course | Food Science and Technology | Consumer Testing | 6 ECTS (48 h) | Italian | Erminio Monteleone; erminio.monteleone@unifi.it | https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=454596 | open |
Italy | University of Florence | Master | Course | Food Science and Nutrition | Food Perception and Acceptability | 6 ECTS (48 h) | Italian | Erminio Monteleone; erminio.monteleone@unifi.it | https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2017&afId=491120 | open |
Italy | University of Gastronomic Sciences | Bachelor | Course | Gastronomic Sciences | Sensory analysis | 5 ECTS (40 h) | Italian | Luisa Torri; l.torri@unisg.it | https://www.unisg.it/en/programs-admissions/three-year-undergraduate-degree/ | open |
Italy | University of Milan | Bachelor | Course | Food services science and management | Sensory analysis of food | 6 ECTS (56 h) | Italian | Monica Laureati; monica.laureati@unimi.it | http://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G3005- | open |
Italy | University of Milan | Bachelor | Course | Viticulture & Enology | Enology 2 - mod. 2 Sensory Analysis | 5 ECTS (48 h) | Italian | Monica Laureati; monica.laureati@unimi.it | http://www.agraria.unimi.it/didattica/programma_pdf.php?codice=G250YB | open |
Italy | University of Milan | Bachelor | Course | Food Science and Technology | Sensory Evaluation of Food and Data Analysis | 6 ECTS (56 h) | Italian | Ella Pagliarini; ella.pagliarini@unimi.it | http://www.agraria.unimi.it/studenti/courses_programs.php?codice=G290H- | open |
Italy | University of MIlan | Master | Course | Food Science and Human Nutrition | Models of Sensory Perception and Food Consumer Science | 4 ECTS (50 h) | Italian | Ella Pagliarini; ella.pagliarini@unimi.it | http://www.agraria.unimi.it/studenti/courses_programs.php?codice=G-026- | open |
Italy | University of Naples Federico II | Master | Course | Food Science and Technology | Physical and Sensory properties of Food | 6 ECTS (50 h) | italian | Rossella Di Monaco; dimonaco@unina.it | https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmaCompleto/U0649/1/2016 | open |
Italy | University of Naples Federico II | Master | Course | Food Science and Technology | Sensory Evaluation of Food | 9 ECTS (90 h) | italian | Rossella Di Monaco; dimonaco@unina.it | https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmaCompleto/39797/1/2016 | open |
Italy | University of Trento | Bachelor | Course | Viticolture and Enology | Enology 1: Module Sensory analysis with lab practice | 6 ECTS (60 h) | Italian | Flavia Gasperi; flavia.gasperi@fmach.it | https://www.esse3.unitn.it | open |
Italy | University of Turin | Bachelor | Course | Food Science and Technology | Sensory Analysis of Food 1° | 2 ECTS (20 h) | Italian | Giuseppe Zeppa; giuseppe.zeppa@unito.it | http://www.giuseppezeppa.com | open |
Italy | University of Turin | Bachelor | Course | Food Science and Technology | Sensory Analysis of Food 2° | 2 ECTS (20 h) | Italian | Giuseppe Zeppa; giuseppe.zeppa@unito.it | http://www.giuseppezeppa.com | open |
Italy | University of Turin | Bachelor | Course | Viticulture and Enology | Sensory analysis 1° | 2 ECTS (20 h) | Italian | Giuseppe Zeppa; giuseppe.zeppa@unito.it | http://www.giuseppezeppa.com | open |
Netherlands | Wageningen University | Bachelor | Course | Health and Nutrition | Nutritional Neurosciences | 6 ECTS | English | Paul Smeets | https://ssc.wur.nl/Handbook/2011/Course/HNE-51306 | open |
Netherlands | Wageningen University | Bachelor and Master | Course | Specialisation Sensory Science | Principles of Sensory Science | 6 ECTS | English | Sanne Boesveldt | https://ssc.wur.nl/Handbook/Course/HNE-30506 | open |
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Instrumental Sensory Science | 6 ECTS | English | Markus Stieger | https://ssc.wur.nl/Handbook/Course/HNE-30606 | open |
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Advanced Sensory Methods and Sensometrics | 6 ECTS | English | Betina Piqueras-Fiszman | https://ssc.wur.nl/Handbook/Course/MCB-32806 | open |
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Integrated Sensory Science | 6 ECTS | English | Betina Piqueras-Fiszman | https://ssc.wur.nl/Handbook/Course/MCB-33306 | open |
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Psychobiology of Food Choice and Eating Behaviour | 6 ECTS | English | Gerry Jager | https://ssc.wur.nl/Handbook/Course/HNE-30306 | open |
Netherlands | Wageningen University | Master | Course | Specialisation Sensory Science | Sensory Perception and Consumer Preference | 6 ECTS | English | Hans van Trijp | https://ssc.wur.nl/Handbook/Course/MCB-30806 | open |
Netherlands | Wageningen University | Doctorate | Course | Stand alone | Sensory Perception and Food Preference | 1.1 ECTS | English | Kees de Graaf | http://www.vlaggraduateschool.nl/courses/sens-percept.htm | open |
Norway | Norwegian University of Life Sciences (NMBU) | Bachelor | Course | Food Science | Sensory analysis | 5 ECTS | English/Norwegian | Paula Varela paula.varela.tomasco@nofima.no | https://www.nmbu.no/emne/MVI240 | open |
Norway | Norwegian University of Life Sciences (NMBU) | Master | Course | Food Science | Sensory & consumer science | 5 ECTS | English | Valerie Almli valerie.lengard.almli@nofima.no | https://www.nmbu.no/emne/MVI340 | open |
Norway | Norwegian University of Science and Technology (NTNU) | Bachelor | Course | Food Science | Product Development and Sensory Analysis - Craft Brewing | 7,5 ECTS | Norwegian | Lene Waldenstrøm Lene.waldenstrom@ntnu.no | http://www.ntnu.no/imat | open |
Norway | Norwegian University of Science and Technology (NTNU) | Bachelor | Course | Yrkesfaglærer-utdanning (YFL) Restaurant og matfag | Beverages and Sensory Analysis | 5 ECTS | Norwegian | Lene Waldenstrøm Lene.waldenstrom@ntnu.no | http://www.ntnu.no/imat | open |
Spain | BCC- Basque Culinary Center | Master | Course | Máster en Ciencias Gastronómicas | Percepción Sensorial | 6 ETCS | English and Spanish | Juan Carlos Arboleya (jcarboleya@bculinary.com) | https://www.bculinary.com/en/masters/master-en-ciencias-gastronomicas#programa | open |
Spain | Public Unicersity of Navarre | Bachelor | Course | Degree in Innovation in Food Processes and Products | Sensory Evaluation | 6 ECTS | Spanish | M Remedios Marín/remedios.marin@unavarra.es | http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=502&codAsig=502603 | open |
Spain | Public Unicersity of Navarre | Master | Course | Master's in Agrifood Industry Technology and Quality | Sensory Analysis in the Agri-Food Sector | 3 ECTS | Spanish | M Remedios Marín/remedios.marin@unavarra.es | http://www.unavarra.es/estudios/postgraduate-degrees/official-postgraduate-options-available/postgraduate-degrees/school-agricultural-engineers/masters-in-agrifood-industry-technology-and-quality?languageId=1 | open |
Spain | Universidad Cordoba | Master | Course | Master en Agroalimentación | Introduction to Sensory Analysis | 4 ETCS | Spanish | Hortensia Galán Soldevilla, bt1gasoh@uco.es/Pilar Ruiz Pérez-Cacho, bt2rupem@uco.es | https://www.uco.es/estudios/idep/masteres/agroalimentacion | open |
Spain | Universidad de Cadiz | Degree | Course | Degree "Enology" | Analisis Sensorial | 6 ECTS | Spanish | Juan Gómez Benitez juangomez.benitez@gm.uca.es | http://asignaturas.uca.es/wuca_asignaturasttg1516_asignatura?titul=40212&asign=40212021&dpto=C151 | open |
Spain | Universidad de Cadiz | Master | Course | Master in Agrofood | Introduction to Sensory Analysis | 4 ECTS | Spanish | Remedios Castro Mejías remedios.castro@uca.es | https://posgrado.uca.es/web/userfiles/files/documentos/estructura_master/0268_2015_16.pdf | open |
Spain | Universidad Miguel Hernández de Elche | Bachelor | Course | Degree "Food Science and Technology" | Sensory analysis | 6 ECTS | Spanish | Ángel A. Carbonell-Barrachina angel.carbonell@umh.es | http://umh.es/contenido/Estudios/:asi_g_1551_K1/datos_es.html | open |
Spain | Universidad Miguel Hernández de Elche | Doctorate | Program | PhD program "ReTos-AAA" | Markets, Quality and Food Safety | Not specified | Spanish | Ángel A. Carbonell-Barrachina angel.carbonell@umh.es | http://umh.es/contenido/Estudios/:tit_d_222/datos_es.html | open |
Spain | Universidad Politécnica de Madrid | Bachelor | Course | Degree in Food and Agricultural Industries Technology | Sensory Analysis of Food | 4 ECTS | Spanish | Carolina Chaya carolina.chaya@upm.es | http://www.upm.es/Estudiantes/Estudios_Titulaciones/EstudiosOficialesGrado/ArticulosRelacionados?fmt=detail&prefmt=articulo&id=bd3b038a77cc6210VgnVCM10000009c7648a | open |
Spain | Universitat Politècnica de Catalunya | Bachelor | Course | Degree in Gastronomy and Culinary Science | Sensory Analysis | 6 ECTs | Catalan/Spanish | Roser ROMERO DEL CASTILLO roser.romero.del.castillo@upc.edu | https://www.upc.edu/en/bachelors/culinary-and-gastronomic-sciences-interuniversity-ub-upc-degree-castelldefels-esab | open |
Spain | Universitat Politècnica de Catalunya | Bachelor | Course | Food Enineering and Biosystems Engineering | Sensory Analysis | 6 ECTS | Catalan/Spanish | Roser ROMERO DEL CASTILLO roser.romero.del.castillo@upc.edu | http://www.esab.upc.edu/ca/incoming-students/docs-incoming-student/engineria-alimentaria_english.pdf | open |
Spain | University of Burgos | Bachelor | Course | Food Science and Technology | Food Sensory Analysis | 4,5 ECTS | Spanish/ English Friendly* | Inmaculada Gómez Bastida igbastida@ubu.es | http://wwww.ubu.es/sites/default/files/portal_page/files/2o_curso_de_ciencia_y_tecnologia_de_los_alimentos_en.pdf | open |
Spain | University of Burgos | Master | Course | Food Safety and Biotechnology | Sensory analysis as a tool for design, control and marketing of food | 4 ECTS | Spanish/ English Friendly* | Isabel Jaime Moreno, ijaime@ubu.es | http://wwww.ubu.es/sites/default/files/portal_page/files/full_description_of_contents.pdf | open |
Spain | University of Burgos | Master | Course | Wine Culture | Wines around the world: types and tastings | 7 ECTS | Spanish | Miriam Ortega Heras, miriorte@ubu.es/ Mª Luisa González San José marglez@ubu.es | http://wwww.ubu.es/master-en-cultura-del-vino-enoturismo-en-la-cuenca-del-duero/informacion-basica/guias-docentes | open |
Spain | University of Castilla -La Mancha | Bachelor | Course | Degree in Food Science and Tecnology | Food Sensory Evaluation | 6 ECTS | Spanish | Amparo Salvador amparo.salvador@uclm.es | http://www.uclm.es/cr/fquimicas/grados/grado_alimentos/index_grado_alimentos.htm | open |
Spain | University of Castilla -La Mancha | Master | Course | Master "DEVELOPMENT AND INNOVATION OF QUALITY FOODS" | Advanced sensory analysis and consumer behaviour | 6 ECTS | Spanish | Amparo Salvador amparo.salvador@uclm.es | http://muidac.masteruniversitario.uclm.es | open |
Spain | University of Murcia | Bachelor | Course | Food Science and Technology | Técnicas de análisis de los alimentos (Análisis sensorial) | 4,5 ECTS | Spanish | María Dolores Garrido Fernández/mgarrido@um.es | http://www.um.es/web/veterinaria/contenido/estudios/grados | |
Spain | University of Murcia | Máster | Course | Nutrición, Tecnología y Seguridad Alimentaria | Técnicas avanzadas de análisis de los alimentos (Análisis sensorial) | 6 ECTS | Spanish | María Dolores Garrido Fernández/mgarrido@um.es | http://www.um.es/web/veterinaria/contenido/estudios/masteres/seguridad-alimentaria | open |
Spain | University of the Basque Country | Bachelor (leveling course for master access) | Course | Master in Innovative Oenology | Basis of sensory analysis | 3 ECTS | Spanish | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://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=33 | open |
Spain | University of the Basque Country | Master | Course | Master in Innovative Oenology | Methodological basis of sensory wine evaluation and sensory classification of productions’ methods | 3 ECTS | Spanish (20h) / French (10h) | Iñaki Etaio Alonso inaki.etaio@ehu.eus | http://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=33 | open |
Spain | University of the Basque Country | Master | Course | Master in Innovative Oenology | Methods and applications with sensory trained panels | 4,5 ECTS | Spanish (25h)/English (20h) | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://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=33 | open |
Spain | University of the Basque Country | Master | Course | Master in Innovative Oenology | Strategic management, wine marketing and analysis of consumers’ preferences | 3 ECTS | Spanish (20h) / English (10h) | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://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=33 | open |
Spain | University of the Basque Country | Master | Course | Master in Food quality and safety | Sensory evaluation and texture analysis: food quality applications | 6 ECTS | Spanish | Patxi Perez Elortondo franciscojose.perez@ehu.eus | http://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=33 | open |
Spain | Universitat Politecnica de Valencia | Master | Course | Master Universitario en Ciencia e Ingeniería de Alimentos (MUCIA) | Evaluación Sensorial para en Diseño de Alimentos | 2.5 ECTS | Spanish | Isabel Escriche/ iescrich@tal.upv.es | MUCIA: http://www.upv.es/titulaciones/MUCIA/indexc.html | open |
Spain | Universitat Politecnica de Valencia | Master | Course | Master Universitario en Gestión de la Calidad y la Seguridad Alimentaria (MUGSCA) | Evaluación Sensorial para en Diseño de Alimentos | 2.5 ECTS | Spanish | Isabel Escriche/ iescrich@tal.upv.es | MUGSCA: http://www.upv.es/titulaciones/MUGSA/indexc.html | open |
Spain | University of La Rioja | Bachelor | Course | Degree in Enology | Sensory Analysis | 6 ECTS | Spanish | Antonio Palacios apalacios@labexcell.es Inmaculada Berrueco inmaculada.berrueco@unirioja.es | https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias | open |
Spain | University of La Rioja | Bachelor | Course | Degree in Enology | Elargement of Sensory Analysis | 6 ECTS | Spanish | Antonio Palacios apalacios@labexcell.es | https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias | open |
Spain | University of La Rioja | Bachelor | Course | Degree in Agricultural Engineering | Food Sensory Analysis | 4,5 ECTS | Spanish | Isabel López isabel.lopez@unirioja.es | https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias | open |
Sweden | Kristianstad University | Bachelor | Course | Gastronomy programme | Sensory Evaluation of Food | 7,5 ECTS | English | Karin Wendin karin.wendin@hkr.se, Viktoria Olsson viktoria.olsson@hkr.se | http://www.hkr.se/en/search/?q=sensory+evaluation+of+food&resid=298868189&defcs=126&uaid=AC7A8347055D3B764072E8AED2C62FB4%3a3139342E34372E32362E313633%3a5247544771557666304 | open |
Sweden | University of Gothenburg | Bachelor | Course | Part of Bachelor Program, also open to others | Sensory analysis and sensory experience of food and drink in combination | 7,5 ECTS | Swedish | Mia Prim mia.prim@gu.se | http://utbildning.gu.se/kurser/kurs_information/?courseid=IKG114 | open |
Sweden | University of Gothenburg | Bachelor | Course | Flavour and Sensory Science | 7,5 ECTS | Swedish | Mia Prim mia.prim@gu.se | http://utbildning.gu.se/kurser/kurs_information/?courseid=IKG701 | open | |
Sweden | University of Gothenburg | Bachelor | Course | Food and Health in Preschool | 7,5 ECTS | Swedish | Mia Prim mia.prim@gu.se | http://utbildning.gu.se/kurser/kurs_information/?courseId=IKG101 | open | |
Sweden | University of Gothenburg | Master | Course | Part of Master programme, Food and Nutrition | to be decided | 7,5 ECTS | Swedish | Mia Prim mia.prim@gu.se | New | open |
Sweden | Uppsala University | Master | Course | Part of Master Program, independent course | Sensory Evaluation Techniques and Product Development, Advanced Level | 15 ECTS | Swedish | Iwona.Kihlberg@ikv.uu.se | http://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28170&type=1 | open |
Sweden | Uppsala University | Bachelor | Program | Part of Bachelor Program | Sensory Evaluation Techniques and Product Development | 15 ECTS | Swedish | Iwona.Kihlberg@ikv.uu.se | http://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28168&type=1 | open |
Sweden | Uppsala University | Master; | Course | Part of Master Program, independent course | Sensory Evalutation Techniques, Advanced Level; ; | 7.5 ECTS | Swedish | Iwona.Kihlberg@ikv.uu.se | http://www.uu.se/utbildning/utbildningar/selma/kursplan/?kpid=28171&type=1 | open |
Switzerland | ETH Zurich | Master | Course | Food Science | Selected Topics in Food Sensory Science | 3 ECTS | English | Jeannette Nuessli Guth jnuessli@ethz.ch | https://www.hest.ethz.ch/en/studies/food-science.html | open |
UK | Teesside Universtity | Bachelor | Program | (Y1) Professional Skills in Food (Y3) Food Product Devleopment, Functional Food | BSc Food and Nutrition | 20 | English | Nigel Atkinson n.p.atkinson@tees.ac.uk | http://www.tees.ac.uk/sections/coursesearch/new_courses2015.cfm | |
UK | Teesside Universtity | Bachelor | Program | (Y1) Professional Skills in Food (Y3) Food Product Devleopment, Functional Food | BSc Food Scienced Engineering | 20 | English | Jibin He jibin.he@tees.ac.uk | http://www.tees.ac.uk/sections/coursesearch/new_courses2015.cfm | |
UK | Univeristy of Nottingham | Post graduate Certificate | Program | Postgraduate Cetrtificate in Sensory Science | 60 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-pgcert.aspx | ||
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Sensory Evaluation and Sensory Techniques | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensoryevaluationandsensorytechniques.pdf | |
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Sensory Evaluation: Statistical Methods and Interpretation | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/sensoryevaluation-statisticalmethodsandinterpretation.pdf | |
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Psycophcyics, Physiology and Perception | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/psychophysicsphysiologyandperception.pdf | |
UK | Univeristy of Nottingham | Post graduate Certificate | Course | Postgraduate Certificate in Sensory Science | Consumer Studies and Market Research | 10 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/biosciences/documents/study-with-us/short-courses/consumerstudiesandmarketresearch.pdf | |
UK | Univeristy of Nottingham | Postgraduate | Course | Postgraduate Certificate in Sensory Science | Food Flavour | 10 ECTS | English | ian.fisk@nottingham.ac.uk | http://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/food-flavour.aspx | |
UK | Univeristy of Nottingham | Masters | Program | Masters of Research | MRes Sensory Science | 180 ECTS | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/pgstudy/courses/biosciences/sensory-science-mres.aspx | |
UK | Univeristy of Nottingham | PhD | Programme | PhD Sensory Science | 3-4 years | English | Joanne.hort@nottingahm.ac.uk | http://www.nottingham.ac.uk/cpdstudy/programmes/biosciences/sensory-science/sensory-science.aspx | ||
UK | University of Reading | Bachelor | Course (module) | Food Quality and Sensory Science | Basic Sensory Techniques including IFST Foundation course | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FB2FQS&modYR=1516 | |
UK | University of Reading | Bachelor | Course (module) | Sensory Evaluation of Food | Perception & Sensory Science including IFST Intermediate course | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FB3GSE&modYR=1516 | |
UK | University of Reading | Bachelor | Course (module) | Consumer Attitudes to Food Quality | Consumer perception of foods and food choice | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FB3GSA&modYR=1516 | |
UK | University of Reading | Master (MSc) | Course (module) | Sensory Evaluation of Food | Perception & Sensory Science | 10 ECTS | English | l.methven@reading.ac.uk | http://www.reading.ac.uk/module/document.aspx?modP=FBMFSEN&modYR=1516 | |
UK | University of Reading | Post graduate Certificate | Course (module) | Understanding and Influencing Consumer Behaviour | Understanding and Influencing Consumer Behaviour | 10 ECTS | English | l.methven@reading.ac.uk | http://www.foodatp.co.uk/for-you/food-atp-training-modules/understanding-influencing-consumer-behaviour/ | |
UK | University of Reading | PhD | Program | PhD Sensory Science | 3-4 years | English | l.methven@reading.ac.uk |