University courses 2019/2020

Here you can navigate or download the complete list of the courses in sensory science taught in European universities in 2019/2020.





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