Postgraduate Course Sensory Perception & Food Preference

Postgraduate Course
Sensory Perception & Food Preference:
The role of context
Wageningen, The Netherlands, 3-6 April 2018

The aim of this advanced course is to acquire expertise regarding the major determinants of food preferences and
intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects.

The course will be mainly composed of lectures with ample opportunity for discussions. There will be short presentations of the research plans of the participants, a tour through the facilities of Human Nutrition with respect to sensory/consumer/nutrition behaviour, as well as a workshop/demo on various methods to measure and analyse behavioural responses to food products. During the week we will move from fundamental science and experimental lab settings towards more real-life test methods and consumer insights.

Dr H.L. Meiselman, Senior Research Scientist (retired), Natick Labs,
Dr R. Holland, Radboud University Nijmegen, Behavioural Science Institute; University of Amsterdam, Social Psychology
Dr H.N.J. Schifferstein, TUDelft, Departement of Industrial Design
Dr M. Veltkamp, FrieslandCampina Innovation Center
Dr E.H. Zandstra, Unilever R&D Vlaardingen

Wageningen University & Research:
Prof. C. de Graaf, Human Nutrition
Dr G. de Jager, Human Nutrition
Dr E. van Kleef, Marketing and Consumer Behaviour
Dr G. Dijksterhuis, Food & Biobased Research
Dr P.A.M. Smeets, Human Nutrition; Utrecht University, Image Sciences Institute

Further information

More information about this and other forthcoming courses is available on:

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