University courses

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MA of Arts in Business
Course title : Methoden der Sensorik
Course credits : 5 ECTS
Teaching language : German
Course responsible : Kathrin Heim
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-marketing-und-konsumentenforschung#study-insight
Comments (if any) : No comments

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MA of Arts in Business
Course title : Angewandte Sensorik
Course credits : 3 ECTS
Teaching language : German
Course responsible : Kathrin Heim
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-lebensmittelproduktentwicklung-und-ressourcenmanagement#curriculum
Comments (if any) : No comments

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MA of Arts in Business
Course title : Angewandte Sensorik
Course credits : 2 ECTS
Teaching language : German
Course responsible : Caroline Schlinter-Maltan
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-marketing-und-konsumentenforschung#curriculum
Comments (if any) : no comments

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MA of Arts in Business
Course title : Spezielle Sensorik
Course credits : 2 ECTS
Teaching language : German
Course responsible : Caroline Schlinter-Maltan | Elisabeth Steiner
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-marketing-und-konsumentenforschung#curriculum
Comments (if any) : no comments

Country : Austria
Institution/University : FH Wr. Neustadt, Campus Wieselburg
Course level (BSc or MSc) : MA
Part (in %) of the course related to sensory and consumer science : 70%
Part of program (write program) : MA of Arts in Business
Course title : Markenmanagement II
Course credits : 3 ECTS
Teaching language : German
Course responsible : Caroline Schlinter-Maltan | Elisabeth Steiner
Link to Course website : https://wieselburg.fhwn.ac.at/studiengang/master-produktmarketing-und-innovationsmanagement#curriculum
Comments (if any) : no comments

Country : Austria
Institution/University : Graz University of Technology
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Msc in Biotechnology; MSc in Plant Sciences
Course title : Sensory Analysis of Biotechnologically Produced Food
Course credits : 2 ECTS
Teaching language : English
Course responsible : Barbara Siegmund
Link to Course website : https://online.tugraz.at/tug_online/pl/ui/$ctx/wbLv.wbShowLVDetail?pStpSpNr=256177
Comments (if any) : Course can be also be taken by students from chemistry master

Country : Austria
Institution/University : University of Applied Sciences, FH JOANNEUM, Graz
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Healthorientated Sensory Sciences
Course credits : 2 ECTS
Teaching language : German
Course responsible : Marlies Hörmann-Wallner
Link to Course website : https://www.fh-joanneum.at/diaetologie/bachelor/
Comments (if any) : no comments

Country : Austria
Institution/University : University of Applied Sciences, FH JOANNEUM, Graz
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Sensory Evaluation of Foods
Course credits : 2 ECTS
Teaching language : German
Course responsible : Marlies Hörmann-Wallner
Link to Course website : https://www.fh-joanneum.at/nachhaltiges-lebensmittelmanagement/bachelor/
Comments (if any) : no comments

Country : Austria
Institution/University : University of Applied Sciences, FH JOANNEUM, Graz
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Applied seminar for food lore and sensory science 1
Course credits : 2 ECTS
Teaching language : German
Course responsible : Marlies Hörmann-Wallner
Link to Course website : https://www.fh-joanneum.at/nachhaltiges-lebensmittelmanagement/bachelor/
Comments (if any) : no comments

Country : Austria
Institution/University : University of Applied Sciences, FH JOANNEUM, Graz
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Applied seminar for food lore and sensory science 2
Course credits : 2 ECTS
Teaching language : German
Course responsible : Marlies Hörmann-Wallner
Link to Course website : https://www.fh-joanneum.at/nachhaltiges-lebensmittelmanagement/bachelor/
Comments (if any) : no comments

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Basics of Food Sensory
Course credits : 3 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/de/course.html?lv=330005&semester=2022S
Comments (if any) : no comments

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor of Science (BSc)
Course title : Practice in Basics of Food Sensory
Course credits : 1 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/en/course.html?lv=330009&semester=2022S
Comments (if any) : no comments

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory Evaluation of Foods
Course credits : 4 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/de/course.html?lv=330113&semester=2021W
Comments (if any) : no comments

Country : Austria
Institution/University : University of Vienna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory Evluationof Foods – practice
Course credits : 1 ECTS
Teaching language : German
Course responsible : Dorota Majchrzak
Link to Course website : https://ufind.univie.ac.at/de/course.html?lv=330025&semester=2021W
Comments (if any) : no comments

Country : Denmark
Institution/University : Aarhus University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Molecular nutrition and Food technology
Course title : Open project in sensory science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Associate Professor Ulla Kidmose
Link to Course website : https://kandidat.au.dk/molekylaerernaeringogfoedevareteknologi
Comments (if any) : No comments

Country : Denmark
Institution/University : DTU
Course level (BSc or MSc) : BSc/MSc/PhD
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) :
Course title : Project course
Course credits : 5-30 ECTS
Teaching language : Danish/English
Course responsible : Grethe Hyldig
Link to Course website : Email: grhy@food.dtu.dk
Comments (if any) : The course will be designed individually, but home university has to have an agreement with DTU

Country : Denmark
Institution/University : University of Copenhagen
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Nutrition
Course title : Sensory Evaluation of Food
Course credits : 7.5 ECTS
Teaching language : English
Course responsible : Professor Wender Bredie
Link to Course website : https://kurser.ku.dk/course/nfob15008u/2022-2023
Comments (if any) : No comments

Country : Denmark
Institution/University : University of Copenhagen
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Innovation and Health MSc in Integrated Food Studies
Course title : Food & Meal Consumer Research
Course credits : 7.5 ECTS
Teaching language : English
Course responsible : Ass. Professor Helene C. Reinbach
Link to Course website : https://kurser.ku.dk/course/nfok16000u/2022-2023
Comments (if any) : No comments

Country : Finland
Institution/University : University of Helsinki
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Sciences
Course title : Basics in sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : Finnish
Course responsible : Professor Mari Sandell
Link to Course website : https://studies.helsinki.fi/courses/cu/hy-CU-118488984-2021-08-01/ETK-240/Basics_of_Sensory_Science
Comments (if any) : In Finnish: Aistinvaraisen tutkimuksen perusteet ETK-240

Country : Finland
Institution/University : University of Helsinki
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Sciences
Course title : Advanced Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Professor Mari Sandell
Link to Course website : https://studies.helsinki.fi/courses/cur/hy-opt-cur-2223-4f59142f-0665-48ff-99e1-50f38a09a175/%E2%90%9FFOOD%E2%90%9F-%E2%90%9F116%E2%90%9F/Advanced_Sensory_Science_Lectures
Comments (if any) : Requirements: Either ETK-240 or FOOD-117, or equivalent knowledge (basics) of sensory science

Country : Finland
Institution/University : University of Helsinki
Course level (BSc or MSc) : BSc or MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Food Science
Course title : Sensory Science (FOOD-117)
Course credits : 5 ECTS
Teaching language : English
Course responsible : Professor Mari Sandell
Link to Course website : https://studies.helsinki.fi/courses/cur/otm-a26a0af8-67c6-480d-bdaf-281998a3855e/%E2%90%9FFOOD%E2%90%9F-%E2%90%9F117%E2%90%9F/Literature_Exam_Sensory_Science
Comments (if any) :

Country : Finland
Institution/University : University of Turku
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master’s degree programme in Food Development
Course title : Sensory Evaluation of Food
Course credits : 4 ECTS
Teaching language : English
Course responsible : Oskar Laaksonen, Ph.D., University Lecturer
Link to Course website : https://opas.peppi.utu.fi/en/course/DEKE0103/8022
Comments (if any) : No comments

Country : Finland
Institution/University : University of Turku
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : Master’s degree programme in Food Development
Course title : Food Development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Oskar Laaksonen, Ph.D., University Lecturer
Link to Course website : https://opas.peppi.utu.fi/en/course/DEKE0123/91781
Comments (if any) : Product development course, with emphasis in sensory/consumer testing in various phases

Country : Germany
Institution/University : Anhalt Univ. of. Applied ScienceBSc
Course level (BSc or MSc) :
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Ecotrophology
Course title : Food Science and Sensory
Course credits : 8 ECTS
Teaching language : German
Course responsible : M. Sc. Robert Hanauska
Link to Course website :
Comments (if any) :

Country : Germany
Institution/University : Anhalt Univ. of. Applied ScienceBSc
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Ecotrophology
Course title : Applied Sensory Science
Course credits : 5 ECTS
Teaching language : German
Course responsible : M. Sc. Robert Hanauska
Link to Course website :
Comments (if any) :

Country : Germany
Institution/University : Anhalt Univ. of. Applied ScienceBSc
Course level (BSc or MSc) :
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food technology
Course title : Food Sensory
Course credits : 4 ECTS
Teaching language : German
Course responsible :
Link to Course website :
Comments (if any) :

Country : Germany
Institution/University : Fulda University of Applied Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Food Technology
Course title : Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Ingrid Seuss-Baum
Link to Course website : https://www.hs-fulda.de/lebensmitteltechnologie/studium/studiengaenge/lebensmitteltechnologie-bsc
Comments (if any) : No comments

Country : Germany
Institution/University : Neubrandenburg University of Applied Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Jörg Meier
Link to Course website : https://www.hs-nb.de/studiengaenge/bachelor/lebensmitteltechnologie-bsc/
Comments (if any) : No comments

Country : Germany
Institution/University : Technische Hochschule Ostwestfalen-Lippe
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50
Part of program (write program) : BSc in Food Technology
Course title : Food Production and Sensory Evaluation of Food
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Martina Sokolowsky
Link to Course website : https://www.th-owl.de/studium/angebote/studiengaenge/detail/lebensmitteltechnologie/
Comments (if any) :

Country : Germany
Institution/University : Technische Hochschule Ostwestfalen-Lippe
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50
Part of program (write program) : BSc in Cosmetics and detergents technology
Course title : Cosmetics Production and Sensory Evaluation
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Miriam Pein-Hackelbusch & Martina Sokolowsky
Link to Course website : https://www.th-owl.de/studium/angebote/studiengaenge/detail/technologie-der-kosmetika-und-waschmittel/
Comments (if any) :

Country : Germany
Institution/University : Technische Hochschule Ostwestfalen-Lippe
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50
Part of program (write program) : BSc in Food Technology, BSc in Cosmetics and detergents technology
Course title : Special Sensory Evaluation of Food
Course credits : 4 ECTS
Teaching language : German
Course responsible : Professor Martina Sokolowsky
Link to Course website : https://www.th-owl.de/studium/angebote/studiengaenge/detail/lebensmitteltechnologie/
Comments (if any) : elective course

Country : Germany
Institution/University : Technische Universität Dresden
Course level (BSc or MSc) : Diplom
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Diplom Food Chemistry
Course title : Sensory Evaluation of Food and other Consumer Goods
Course credits : 5 ECTS
Teaching language : German
Course responsible : Professor Thomas Simat
Link to Course website :
Comments (if any) :

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : BA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BA in Culinary and Gastronomy Science and Food innovation
Course title : Sensory Science for new product development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan
Link to Course website : Bachelor of Arts (Honours) in Gastronomy Science and Food Innovation | ATU – Atlantic Technological University (gmit.ie)
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : BA
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BA in Culinary and Gastronomic Sciences
Course title : Sensory and Consumer Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan
Link to Course website :
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Principles of Food and Nutritional Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Consumer and Trained Panel Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Statistics for Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Methods
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Project 1
Course credits : 30 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Food Packaging and Marketing for Product Development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Methods
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Sensory Techniques for Nutrition Research
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Atlantic Technological University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Nutrition and Sensory Science
Course title : Research Project 2
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr. Clare Gilsenan & Dr. Paula Conroy
Link to Course website : https://www.gmit.ie/master-of-science-in-nutrition-and-sensory-science
Comments (if any) : No comments

Country : Ireland
Institution/University : Technological University Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Core in range of Food & Drink focused BSc degrees
Course title : Fundamental Sensory Evaluation
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Catherine Barry-Ryan
Link to Course website : www.tudublin.ie
Comments (if any) : No comments

Country : Ireland
Institution/University : Technological University Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Optional in range of Food & Drink focused BSc degrees
Course title : Advanced Sensory Evaluation for Consumer Foods
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Catherine Barry-Ryan
Link to Course website : www.tudublin.ie
Comments (if any) : No comments

Country : Ireland
Institution/University : Technological University Dublin
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master of Science (MSc)
Course title : Sensory Evaluation For New Product Development
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Catherine Barry-Ryan
Link to Course website : www.tudublin.ie
Comments (if any) : No comments

Country : Ireland
Institution/University : University College Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSC in Food Science
Course title : Sensory Analysis
Course credits : 5 ECTS
Teaching language : English
Course responsible : Prof. Amalia Scannell
Link to Course website : https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=FDSC20040
Comments (if any) : No comments

Country : Ireland
Institution/University : University College Dublin
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food, Nutrition and Health
Course title : Principles of Sensory Science
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Emma Feeney
Link to Course website : https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=PROG&MAJR=X436
Comments (if any) : No comments

Country : Ireland
Institution/University : University College Dublin
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 80%
Part of program (write program) : BSc in Food Science, BSc in Human Nutriton
Course title : Introduction to Human Eating Behaviour
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Emma Feeney
Link to Course website : https://hub.ucd.ie/usis/!W_HU_MENU.P_PUBLISH?p_tag=MODULE&MODULE=FDSC20230
Comments (if any) : This module is an elective open to anyone in the university who meets the pre requisities

Country : Ireland
Institution/University : University College Cork
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science
Course title : Sensory Evaluation for Food And Nutritional Sciences
Course credits : 5ECTS
Teaching language : English
Course responsible : Prof. Maurice O’Sullivan
Link to Course website : https://ucc-ie-public.courseleaf.com/modules/
Comments (if any) : No comments

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Food Technology
Course title : Sensory and chromatographic analysis of food
Course credits : 3 CFU
Teaching language : Italian
Course responsible : Professor Tullia Gallina Toschi
Link to Course website : https://www.unibo.it/en/teaching/course-unit-catalogue/course-unit/2021/435227
Comments (if any) : No comments

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Sciences and Culture of Gastronomy
Course title : Fundamentals of technologies and quality of enogastronomic products – Module 1
Course credits : 3 CFU
Teaching language : Italian
Course responsible : Professor Tullia Gallina Toschi
Link to Course website : https://www.unibo.it/en/teaching/course-unit-catalogue/course-unit/2021/469122
Comments (if any) : No comments

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 20%
Part of program (write program) : MSc in Food Science and Technology
Course title : Food chemical modifications and food analysis
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof. Enrico Valli
Link to Course website : https://www.unibo.it/en/teaching/course-unit-catalogue/course-unit/2022/375715
Comments (if any) : No comments

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Marketing and Ecnomics of the Agro-Industrial System
Course title : Sensory evaluation of food and preferences-Mod. 1 Sensory evaluation of foods
Course credits : 3 ECTS
Teaching language : Italian
Course responsible : Prof. Tullia Gallina Toschi
Link to Course website : Available from next academic year
Comments (if any) : No comments

Country : Italy
Institution/University : Alma Mater Studiorum – Università di Bologna
Course level (BSc or MSc) : Bsc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Marketing and Ecnomics of the Agro-Industrial System
Course title : Sensory evaluation of food and preferences-Mod. 2 Laboratory of sensory analysis of food and statistical analyses
Course credits : 2 ECTS
Teaching language : Italian
Course responsible : Dr. Matilde Tura
Link to Course website : Available from next academic year
Comments (if any) : No comments

Country : Italy
Institution/University : Roma Tre University
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Enogastronomic sciences and cultures
Course title : Sensory analysis of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Elisabetta Moneta
Link to Course website : https://www.uniroma3.it/
Comments (if any) : No comments

Country : Italy
Institution/University : Univ. di Camerino
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Gastronomic Sciences
Course title : Sensory Analysis
Course credits : 7 ECTS
Teaching language : Italian
Course responsible : Professor Lucia Irene Bailetti
Link to Course website : https://www.unicam.it/guide/guidecds/Guida_L-GASTR_ita.pdf
Comments (if any) : No comments

Country : Italy
Institution/University : Università degli Studi di Catania
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 20%
Part of program (write program) : BSc in Food science and Technology
Course title : Chemical, physical and sensory analysis
Course credits : 7 ECTS
Teaching language : Italian
Course responsible : Professor Elena Arena
Link to Course website : https://www.di3a.unict.it/corsi/l-26/insegnamenti/?cod=19794
Comments (if any) : No comments

Country : Italy
Institution/University : Università of Milan – Unimi
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food science and Technology
Course title : Sensory analysis of food and data analysis
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof Ella Pagliarini
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/sensory-analysis-food-and-data-analysis
Comments (if any) : No comments

Country : Italy
Institution/University : Università of Milan – UNIMI
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Human Nutrition and Food Science
Course title : Food Choices and Preferences of Consumers (Consumer Science)
Course credits : 4 ECTS
Teaching language : Italian
Course responsible : Professor Ella Pagliarini
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/food-choices-and-preferences-consumers-consumer-science
Comments (if any) : No comments

Country : Italy
Institution/University : University of Bologna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Safety and quality in animal production
Course title : Sensory quality descriptors of food of animal origin from land and water
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Anna Badiani
Link to Course website : https://www.unibo.it/en/teaching/course-unit-catalogue/course-unit/2021/459369
Comments (if any) : No comments

Country : Italy
Institution/University : University of Bologna
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 45%
Part of program (write program) : MSc in Chemistry
Course title : Food Analysis
Course credits : 4 ECTS
Teaching language : Italian
Course responsible : Professor Alessandra Bendini
Link to Course website : https://www.unibo.it/it/didattica/insegnamenti/insegnamento/2021/446685
Comments (if any) : No comments

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science and Technology
Course title : Consumer preferences
Course credits : 9 ECTS
Teaching language : Italian
Course responsible : Prof. Erminio Monteleone, dr. Sara Spinelli
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2022&afId=582523
Comments (if any) : No comments

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : BSc in Dietetics
Course title : Food Science and technology
Course credits : 3 ECTS
Teaching language : Italian
Course responsible : Dr. Sara Spinelli
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2022&afId=638455
Comments (if any) : No comments

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Sensory analysis of foods
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof. Erminio Monteleone, prof. Caterina Dinnella
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2022&afId=558207
Comments (if any) : No comments

Country : Italy
Institution/University : University of Florence
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food science and nutrition
Course title : Food perception and acceptability
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof. Erminio Monteleone, prof. Caterina Dinnella
Link to Course website : https://www.unifi.it/index.php?module=ofform2&mode=1&cmd=3&AA=2022&afId=639026
Comments (if any) : No comments

Country : Italy
Institution/University : University of Gastronomic Sciences
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Gastronomic sciences and cultures
Course title : Sensory analysis and consumer science
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Luisa Torri
Link to Course website : https://unisg.esse3.cineca.it/Guide/PaginaADErogata.do?ad_er_id=2021*N0*N0*S2*2494*1354&ANNO_ACCADEMICO=2021&mostra_percorsi=S
Comments (if any) : No comments

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food service Science and Technology
Course title : Sensory Analysis of Food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Prof. Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/sensory-analysis-food
Comments (if any) : No comments

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Viticulture and Enology
Course title : Sensory Analysis
Course credits : 5 ECTS
Teaching language : Italian
Course responsible : Prof Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2024/enology-2
Comments (if any) : The course is a module of Enology 2

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Viticulture and Enology Sciences
Course title : Sensory and Consumer Science for The Wine Industry
Course credits : 5 ECTS
Teaching language : English
Course responsible : Prof Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2023/sensory-and-consumer-science-wine-industry
Comments (if any) : No comments

Country : Italy
Institution/University : University of Milan
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in biotechnology for the Bioeconomy
Course title : Sensory and Consumer Science
Course credits : 1,5 ECTS
Teaching language : English
Course responsible : Prof Monica Laureati
Link to Course website : https://www.unimi.it/en/education/degree-programme-courses/2023/bio-based-innovation-food-science
Comments (if any) : The course is a module of Bio-based innovation in Food Science

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSs in Food Technology
Course title : Sensory evaluation of food
Course credits : 10 ECTS
Teaching language : English
Course responsible : Professor Rossella Di Monaco
Link to Course website : new activation, the website is not yet available
Comments (if any) : No comments

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Scienze Gastronomiche Mediterranee
Course title : Sensory evaluation of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Rossella Di Monaco
Link to Course website : https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmi
Comments (if any) : The course is a module of Food preparations

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Technology
Course title : Sensory properties of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Rossella Di Monaco
Link to Course website : new activation, the website is not yet available
Comments (if any) : No comments

Country : Italy
Institution/University : University of Naples Federico II
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Mediterranean Gastronomic science
Course title : Laboratory exercises of sensory and physical analysis of food
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Rossella Di Monaco
Link to Course website : https://www.docenti.unina.it/#!/professor/524f5353454c4c414449204d4f4e41434f444d4e52534c3734453539463931324c/programmi/programma
Comments (if any) : The course is a module of Food Process (integrated course of 12ects)

Country : Italy
Institution/University : University of Sassari
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 59%
Part of program (write program) : MSc in Food Quality and Safety
Course title : Physical and sensory analyses of foods
Course credits : 8 ECTS
Teaching language : Italian
Course responsible : Professor Alessandra Del Caro
Link to Course website : https://www.uniss.it/ugov/degreecourse/168823
Comments (if any) : No comments

Country : Italy
Institution/University : University of Trento
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSC in Viticulture and Enology
Course title : Sensory analysis with lab practice
Course credits : 6 ECTS
Teaching language : Italian
Course responsible : Professor Flavia Gasperi
Link to Course website : https://webapps.unitn.it/du/en/Persona/PER0003365/Didattica
Comments (if any) : The course is a module of Enology 1

Country : Italy
Institution/University : University of Trento
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) :
Course title : Sensory quality of agri food products and consumer preference
Course credits : 6 ECTS
Teaching language : English
Course responsible : Professor Flavia Gasperi
Link to Course website : https://webapps.unitn.it/du/en/Persona/PER0003365/Didattica
Comments (if any) :

Country : Italy
Institution/University : University of Turin
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 70%
Part of program (write program) : MSc in Viticultural and Oenological Sciences
Course title : Physical and sensory analyses of foods
Course credits : 5 ECTS
Teaching language : Italian
Course responsible : Professor Alessandra Del Caro
Link to Course website : https://www.sve.unito.it/do/corsi.pl/Show?_id=fjuc
Comments (if any) : No comments

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : BSc and MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Principles of Sensory Science
Course credits : 6 ECTS
Teaching language : English
Course responsible : Sanne Boesveldt
Link to Course website : https://ssc.wur.nl/Handbook/Course/HNE-30506
Comments (if any) :

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Instrumental Sensory Science
Course credits : 6 ECTS
Teaching language : English
Course responsible : Markus Stieger
Link to Course website : https://ssc.wur.nl/Handbook/Course/HNE-30606
Comments (if any) :

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Advanced Sensory Methods and Sensometrics
Course credits : 6 ECTS
Teaching language : English
Course responsible : Betina Piqueras-Fiszman
Link to Course website : https://ssc.wur.nl/Handbook/Course/MCB-32806
Comments (if any) :

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Integrated Sensory Science
Course credits : 6 ECTS
Teaching language : English
Course responsible : Betina Piqueras-Fiszman
Link to Course website : https://ssc.wur.nl/Handbook/Course/MCB-33306
Comments (if any) :

Country : Netherlands
Institution/University : Wageningen University
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 70%
Part of program (write program) : Specialisation Sensory Science (Nutrition / Food Technology)
Course title : Sensory Perception and Consumer Preference
Course credits : 6 ECTS
Teaching language : English
Course responsible : Hans van Trijp
Link to Course website : https://ssc.wur.nl/Handbook/Course/MCB-30806
Comments (if any) :

Country : Norway
Institution/University : Norwegian University of Science and Technology, Trondheim, Norway
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Food Science, Technology and Sustainability
Course title : Statistics and Sensory Methods (MATV2002)
Course credits : 7.5 ECTS
Teaching language : Norwegian
Course responsible : Associate Professor Kirill Mukhatov
Link to Course website : https://www.ntnu.edu/studies/courses/MATV2002#tab=omEmnet
Comments (if any) : The course is reserved for students doing a Bachelor’s degree in Food Science, Technology and Sustainability , NTNU, Trondheim. If capacity, other students may join without being part of a study programme.

Country : Norway
Institution/University : Norwegian University of Science and Technology, Trondheim, Norway
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc in Food Science, Technology and Sustainability
Course title : Product Development and Sensory Analysis – Craft Brewing (TMAT2005)
Course credits : 7.5 ETC
Teaching language : Norwegian
Course responsible : Assistant Professor Lene Waldenstrøm
Link to Course website : https://www.ntnu.edu/studies/courses/TMAT2005#tab=omEmnet
Comments (if any) : The course is reserved for students doing a Bachelor’s degree in Food Science, Technology and Sustainability , NTNU, Trondheim. If capacity, other students may join without being part of a study programme.

Country : Norway
Institution/University : Norwegian University of Science and Technology, Trondheim, Norway
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : MSc in Food Science, Technology and Sustainability
Course title : Descriptive Sensory Methods and Statistics and Research Planning (MATV4008)
Course credits : 7.5 ETC
Teaching language : English if foreign participants attend
Course responsible : Assistant Professor Lene Waldenstrøm
Link to Course website : https://www.ntnu.edu/studies/courses/MATV4008#tab=omEmnet
Comments (if any) : The course is reserved for students doing a Master’s degree in Food Science, Technology and Sustainability , NTNU, Trondheim. If capacity, other students may join without being part of a study programme.

Country : Norway
Institution/University : University of Life Sciences, Ås, Norway
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science
Course title : Sensory Science (MVI240)
Course credits : 5 ECTS
Teaching language : English if foreign participants attend
Course responsible : Professor Paula Varela
Link to Course website : https://www.nmbu.no/course/mvi240
Comments (if any) : The course can be joined without being part of a study programme. Attendance requires prior knowledge in basic statistics

Country : Norway
Institution/University : University of Life Sciences, Ås, Norway
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Food Science
Course title : Sensory and Consumer Science (MVI340)
Course credits : 5 ECTS
Teaching language : English if foreign participants attend
Course responsible : Ass. Professor Valérie L. Almli
Link to Course website : https://www.nmbu.no/course/mvi340
Comments (if any) : The course can be joined without being part of a study programme. Attendance requires prior knowledge in sensory science (the senses, principles in sensory science, descriptive tests…) and basic statistics

Country : Spain
Institution/University : Basque Culinary Center – Monadragón Unibertsitatea
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MS in Gastronomic Sciences
Course title : Percepción Sensorial
Course credits : 6 ETCS
Teaching language : English and Spanish
Course responsible : Laura Vázquez Araújo, Ph.D.
Link to Course website : https://www.bculinary.com/en/masters/master-en-ciencias-gastronomicas#programa
Comments (if any) : No comments

Country : Spain
Institution/University : Basque Culinary Center – Monadragón Unibertsitatea
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Gastronomy and Culinary Arts
Course title : Sensorial Aspects
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : María Mora, PhD
Link to Course website : https://www.bculinary.com/documentos/UserFiles/files/plan-de-estudios(1)_en.pdf
Comments (if any) : No comments

Country : Spain
Institution/University : Miguel Hernández University of Elche
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science and Technology
Course title : Sensory analysis
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Professor Ángel A. Carbonell Barrachina & Prof. Luis Noguera Artiaga
Link to Course website : https://umh.es/contenido/Estudios/:asi_g_1551_K1/datos_es.html
Comments (if any) : No comments

Country : Spain
Institution/University : Miguel Hernández University of Elche
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Agrofood Technology and Quality
Course title : Sensory Analysis as a Tool for Food Innovation
Course credits : 4.5 ECTS
Teaching language : Spanish
Course responsible : Professor Ángel A. Carbonell Barrachina & Prof. Luis Noguera Artiaga
Link to Course website : https://umh.es/contenido/PDI/:asi_m_6424/datos_es.html
Comments (if any) : No comments

Country : Spain
Institution/University : Politechnic University of Catalonia
Course level (BSc or MSc) : Bsc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Engineering
Course title : Sensory Analysis
Course credits : 6 ECTS
Teaching language : Catalan / Spanish
Course responsible : Roser Romero del Castillo
Link to Course website : https://www.upc.edu/en/bachelors/food-engineering-castelldefels-eeabb
Comments (if any) :

Country : Spain
Institution/University : Public University of Navarre
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor’s degree in Innovation on Food Processes and Products
Course title : Sensory evaluation of foods
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=502&codAsig=502603&anio=2022
Comments (if any) :

Country : Spain
Institution/University : Public University of Navarre
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master in Agrifood Industry Technology and Sustainability
Course title : Advanced sensory techniques
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=7501&codAsig=750107&anio=2022
Comments (if any) :

Country : Spain
Institution/University : Public University of Navarre (UPNA)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Basis of sensory analysis
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M. Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=7502&codAsig=750201&anio=2022
Comments (if any) : I’s a complementary training to access to Master

Country : Spain
Institution/University : Public University of Navarre (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Experimental design and statistical processing of sensory data
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : M. Remedios Marín Arroyo
Link to Course website : http://www.unavarra.es/ficha-asignaturaDOA?languageId=100000&codPlan=7502&codAsig=750213&anio=2022
Comments (if any) :

Country : Spain
Institution/University : Universidad Politécnica de Madrid
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 66%
Part of program (write program) : Double Master in Agricultural Engineering and Economics applied to Agriculture, Food and Natural Ressources
Course title : Marketing and Consumer Research
Course credits : 4 ECTS
Teaching language : Spanish/English
Course responsible : Prof. Carolina Chaya/Teresa Briz
Link to Course website : https://www.upm.es//comun_gauss/publico/guias/2022-23/1S/GA_02AP_23000505_1S_2022-23.pdf
Comments (if any) : 1) Course offered in first Semester (September-January), simultaneously within two Master progrrams. 2) This compulsory course optional course is simultaneous to other compulsory course emphasizes the Quantitative analysis linked to Consumer research, including univariate and multivariate statistical methods, and different approaches to investigate consumer behaviour, such as Preference Mapping, Emotional response and Experimental auctions 3) International students with no Spanish language skills will be offered a personalized specific program with specific bibliography access in English language, under the supervision of the course responsible. Exams may be written in English language.

Country : Spain
Institution/University : Universidad Politécnica de Madrid
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Food Engineering Applied to Health
Course title : Sensometrics Applied to Food Analysis
Course credits : 4 ECTS
Teaching language : Spanish/English
Course responsible : Prof. Carolina Chaya
Link to Course website : https://blogs.upm.es/mastersalina/wp-content/uploads/sites/301/2021/09/Sensometria-GA_20AT_203000147_1S_2021-22.pdf
Comments (if any) : 1) Course offered in first Semester (September-January). 2) This optional course is simultaneous to other compulsory course entitled “Experimental Design and Data Analysis in Foods” within the same Program, where 1 additional ECTS on Basic Sensory Analysis is covered. 3) International students with no Spanish language skills will be offered a personalized specific program with specific bibliography access in English language, under the supervision of the course responsible. Exams may be written in English language.

Country : Spain
Institution/University : Universitat Politecnica de Valencia
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master Universitario en Gestión de la Calidad y la Seguridad Alimentaria (MUGSCA)
Course title : Sensory Quality of Foods
Course credits : 2.5 ECTS
Teaching language : Spanish
Course responsible : Professor Isabel Escriche
Link to Course website : https://www.upv.es/titulaciones/MUGSA/indexc.html
Comments (if any) :

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Bachelor in Food Science and Technology
Course title : Food Sensory Analysis
Course credits : 4,5 ECTS
Teaching language : Spanish
Course responsible : Inmaculada Gómez Bastida igbastida@ubu.es
Link to Course website : https://www.ubu.es/grado-en-ciencia-y-tecnologia-de-los-alimentos/informacion-basica/guias-docentes
Comments (if any) : No comments

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 66%
Part of program (write program) : Bachelor in Food Science and Technology
Course title : The marketing of food and the consumer response
Course credits : 3 ECTS
Teaching language : Spanish
Course responsible : Miriam Ortega Heras, miriorte@ubu.es / Inmaculada Gómez Bastida igbastida@ubu.es
Link to Course website : https://www.ubu.es/grado-en-ciencia-y-tecnologia-de-los-alimentos/informacion-basica/guias-docentes
Comments (if any) : No comments

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Master in Food Safety and Biotechnology
Course title : Sensory analysis as a tool for design, control and marketing of food
Course credits : 4 ECTS
Teaching language : Spanish/ English Friendly*
Course responsible : Isabel Jaime Moreno, ijaime@ubu.es
Link to Course website : https://www.ubu.es/master-universitario-en-seguridad-y-biotecnologia-alimentarias/informacion-basica/guias-docentes
Comments (if any) : *Teaching staff provide learning materials in English, and students will have the opportunity to be tutored and tested in English.

Country : Spain
Institution/University : University of Burgos
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 60%
Part of program (write program) : Master in Wine Culture
Course title : Wines around the world: types and tasting
Course credits : 7 ECTS
Teaching language : Spanish Englishfriendly (*)
Course responsible : Miriam Ortega Heras, miriorte@ubu.es/ Mª Luisa González San José marglez@ubu.es
Link to Course website : http://wwww.ubu.es/master-en-cultura-del-vino-enoturismo-en-la-cuenca-del-duero/informacion-basica/guias-docentes
Comments (if any) : *Teaching staff provide learning materials in English, and students will have the opportunity to be tutored and tested in English.

Country : Spain
Institution/University : University of Castilla -La Mancha
Course level (BSc or MSc) : Bsc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Nutrition
Course title : Food Sensory Evaluation
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Prof. Amparo Salvador Moya
Link to Course website : https://guiae.uclm.es/vistaGuia/383/58318
Comments (if any) : No comments

Country : Spain
Institution/University : University of Castilla -La Mancha
Course level (BSc or MSc) : Msc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Development and Innovation of Quality Foods
Course title : Advanced sensory analysis and consumer behaviour
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Prof. Amparo Salvador Moya
Link to Course website : https://guiae.uclm.es/vistaGuia/2345/310842
Comments (if any) : No comments

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Oenology
Course title : Sensory Analysis I
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Eva Sánchez-Palomo Lorenzo
Link to Course website : https://guiae.uclm.es/vistaGuia/400/58527/2021-22
Comments (if any) : No comments

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Oenology
Course title : Sensory Analysis II
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Miguel Ángel González Viñas
Link to Course website : https://guiae.uclm.es/vistaGuia/400/58530/2021-22
Comments (if any) : No comments

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 33.30%
Part of program (write program) : MSc in Viticulture, oenology and wine marketing
Course title : Chemical and Sensory Analysis of wine products
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Miguel Ángel González Viñas
Link to Course website : https://guiae.uclm.es/vistaGuia/2344/310834
Comments (if any) : No comments

Country : Spain
Institution/University : University of Castilla-La Mancha
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 33.30%
Part of program (write program) : MSc in Viticulture, oenology and wine marketing
Course title : Advances in chemical and oenological technology
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Prof Eva Sánchez-Palomo Lorenzo
Link to Course website : https://guiae.uclm.es/vistaGuia/2344/310833
Comments (if any) : No comments

Country : Spain
Institution/University : University of Córdoba
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science and Technology
Course title : Food Sensory Analysis
Course credits : 3 ECTS
Teaching language : Spanish
Course responsible : Prof. Hortensia Galán Soldevilla
Link to Course website : https://www.uco.es/organiza/centros/veterinaria/es/planificacion-ensenanza-cyta
Comments (if any) : Optional subject

Country : Spain
Institution/University : University of Córdoba
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Agrifood
Course title : Introduction to Sensory Analysis
Course credits : 4 ECTS
Teaching language : Spanish
Course responsible : Prof. Hortensia Galán Soldevilla
Link to Course website : https://www.uco.es/estudios/idep/agroalimentacion
Comments (if any) : No comments

Country : Spain
Institution/University : University of Córdoba
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Innovative Gastronomy Science
Course title : Sensory Analysis
Course credits : 4 ECTS
Teaching language : Spanish
Course responsible : Prof. Hortensia Galán Soldevilla
Link to Course website : https://www.uco.es/estudios/idep/avances-en-ciencias-gastronomicas#plan-de-estudios-y-profesorado
Comments (if any) : No comments

Country : Spain
Institution/University : University of Extremadura
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Msc in Meat Science and Technology
Course title : Sensory Evaluation
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Associate Prof. Sonia Ventanas
Link to Course website : https://www.unex.es/conoce-la-uex/centros/veterinaria/titulaciones/info/asignatura?id=1007&id_asig=400511
Comments (if any) : No comments

Country : Spain
Institution/University : University of the Basque Country (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Trained panels and analysis of consumer preferences
Course credits : 4.5 ECTS
Teaching language : Spanish
Course responsible : Franscisco José Pérez Elortondo
Link to Course website : https://www.ehu.eus/es/web/master/master-enologia-innovadora/materia?p_anyo_ofd=20210&p_anyo_pop=20200&p_cod_centro=125&p_cod_materia=10044&p_cod_asignatura=505277&p_tipo_asignatura=1
Comments (if any) :

Country : Spain
Institution/University : University of the Basque Country (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : Interuniversitary Master in Innovative Oenology (UPV/EHU-UPNA)
Course title : Methodological bases of wine tasting and sensory classification of the production methods
Course credits : 3.0 ECTS
Teaching language : Spanish
Course responsible : Iñaki Etaio Alonso
Link to Course website : https://www.ehu.eus/es/web/master/master-enologia-innovadora/materia?p_anyo_ofd=20210&p_anyo_pop=20200&p_cod_centro=125&p_cod_materia=10042&p_cod_asignatura=505275&p_tipo_asignatura=1
Comments (if any) :

Country : Spain
Institution/University : University of the Basque Country (UPV/EHU)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 70%
Part of program (write program) : Master in Quality and Food Safety (UPV/EHU)
Course title : Sensory evaluation and texture analysis: food quality applications
Course credits : 6.0 ECTS
Teaching language : Spanish
Course responsible : Olaia Martínez
Link to Course website : https://www.ehu.eus/es/web/master/master-calidad-seguridad-alimentaria/materia?p_anyo_ofd=20220&p_anyo_pop=20070&p_cod_centro=125&p_cod_materia=915&p_cod_asignatura=500013&p_tipo_asignatura=1
Comments (if any) :

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Enology
Course title : Sensory Analysis
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Isabel López Alfaro
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Enology
Course title : Elargement of Sensory Analysis
Course credits : 6 ECTS
Teaching language : Spanish
Course responsible : Antonio Palacios – Zenaida Guadalupe Mínguez
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Agricultural Engineering
Course title : Food Sensory Analysis
Course credits : 4,5 ECTS
Teaching language : Spanish
Course responsible : Isabel López Alfaro
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments

Country : Spain
Institution/University : University of La Rioja
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc in Wine Technology, Management and Innovation
Course title : Advanced sensory evaluation
Course credits : 4 ECTS
Teaching language : Spanish
Course responsible : Antonio Palacios Zenaida Guadalupe Mínguez
Link to Course website : https://aps.unirioja.es/GuiasDocentes/servlet/consultaguias
Comments (if any) : No comments

Country : Sweden
Institution/University : Gothenburg university
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) :
Course title : Food preference and sensory evaluation
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Mia Prim
Link to Course website : https://www.gu.se/studera/hitta-utbildning/livsmedelspreferens-och-sensorisk-utvardering-ika308
Comments (if any) : Distance. 50%. Part of MSc in Food and Nutrition.

Country : Sweden
Institution/University : Gothenburg university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Leadership
Course title : Sensory analysis, product development and sensory education
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Mia Prim
Link to Course website : https://kursplaner.gu.se/pdf/kurs/sv/IKG174
Comments (if any) :

Country : Sweden
Institution/University : Kristianstad University
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food and Meal Science/Gastronomy
Course title : Sensory analysis of food
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Therese Svensson
Link to Course website : Kursplan – Sensorisk analys av livsmedel, grundkurs – 7,5 hp – SE303G | HKR.se
Comments (if any) :

Country : Sweden
Institution/University : Örebro university
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) :
Course title : Sensory Quality – Complex Meal Situations, Second Cycle
Course credits : 7.5 ECTS
Teaching language : English
Course responsible : Johan Swahn
Link to Course website : https://api.oru.se/oruapi/v1/utbildningsinformation/utbildning/M%C3%85601A?typ=kurs&accept=html&revision=1.000&sprak=en
Comments (if any) : Distance

Country : Sweden
Institution/University : Örebro university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) :
Course title : Sensory science I
Course credits : 7.5 ECTS
Teaching language : Swedish
Course responsible : Johan Swahn
Link to Course website : https://api.oru.se/oruapi/v1/utbildningsinformation/utbildning/M%C3%85053G?typ=kurs&accept=html&revision=1.000&sprak=sv
Comments (if any) :

Country : Sweden
Institution/University : Uppsala university
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSC in Food Studies, Nutrition and Dietetics
Course title : Sensory evaluation and product development
Course credits : 15 ECTS
Teaching language : Swedish
Course responsible : Pernilla Sandvik
Link to Course website : https://www.uu.se/utbildning/utbildningar/selma/kurser/?kKod=2HK080&typ=1
Comments (if any) :

Country : Switzerland
Institution/University : Berner Fachhochschule – HAFL
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc Lebensmittelwissenschaften
Course title : Sensorische und instrumentelle Lebensmittelanalytik
Course credits : 4 ECTS
Teaching language : German/French
Course responsible : Eugenia Harms
Link to Course website :
Comments (if any) : 50% instrumental analytics

Country : Switzerland
Institution/University : Berner Fachhochschule – HAFL
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 50%
Part of program (write program) : BSc Lebensmittelwissenschaften
Course title : Methoden der Datenerhebung
Course credits : 2 ECTS
Teaching language : German/French
Course responsible : Charlotte Bourcet
Link to Course website :
Comments (if any) : 50% Market Research

Country : Switzerland
Institution/University : Corporate Master (Universities of Applied Sciences)
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Food Science
Course title : Advanced Sensory Techniques
Course credits : 3 ECTS
Teaching language : English
Course responsible : Pascale Deneulin
Link to Course website : f5-advanced sensory techniques-fs21 (bfh.ch)
Comments (if any) :

Country : Switzerland
Institution/University : ETH Zurich
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Food Science
Course title : Lebensmittel-Sensorik
Course credits : 2 ECTS
Teaching language : German
Course responsible : Dr. Jeannette Nuessli Guth
Link to Course website : http://www.vvz.ethz.ch/Vorlesungsverzeichnis/lerneinheit.view?lang=en&lerneinheitId=158910&semkez=2022S&ansicht=LEHRVERANSTALTUNGEN&
Comments (if any) :

Country : Switzerland
Institution/University : ETH Zurich
Course level (BSc or MSc) : MSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : MSc Food Science
Course title : Selected Topics in Food Sensory Science
Course credits : 3 ECTS
Teaching language : English
Course responsible : Dr. Jeannette Nuessli Guth
Link to Course website : http://www.vvz.ethz.ch/Vorlesungsverzeichnis/lerneinheit.view?lang=en&lerneinheitId=157482&semkez=2022S&ansicht=LEHRVERANSTALTUNGEN&
Comments (if any) : General Topics and basically Project Work, general basics in Sensory are necessary

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Lebensmittel-Sensorik
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Comments (if any) :

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Consumer Research
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Comments (if any) :

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Applied Consumer Studies
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Comments (if any) :

Country : Switzerland
Institution/University : ZHAW (Waedenswil)
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc Lebensmitteltechnologie
Course title : Sensorische Analytik in der QS
Course credits : 2 ECTS
Teaching language : German
Course responsible : Annette Bongartz
Link to Course website : https://www.zhaw.ch/en/lsfm/study/bachelor/food-technology/
Comments (if any) :

Country : United Kingdom
Institution/University : University of Nottingham
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science/BSc in Food Science and Nutrition
Course title : Sensory evaluaiton of Food
Course credits : 5 ECTS
Teaching language : English
Course responsible : Dr Qian Yang
Link to Course website :
Comments (if any) :

Country : United Kingdom
Institution/University : University of Nottingham
Course level (BSc or MSc) : BSc
Part (in %) of the course related to sensory and consumer science : 100%
Part of program (write program) : BSc in Food Science/BSc in Food Science and Nutrition
Course title : Advanced Sensory and Consumer Methods
Course credits : 10 ECTS
Teaching language : English
Course responsible : Dr Rebecca Ford
Link to Course website :
Comments (if any) :