European MSc specialisation in Sensory Science

Why choose Sensory Science?

A structured mobility programme offered in collaboration between The University of Copenhagen, Faculty of Life Sciences (LIFE), Denmark, and Wageningen University (WU), the Netherlands, two top ranking universities in the field of Food Science and Nutrition in Europe.
The only European MSc programme in Sensory Science entirely taught in English
An education with a unique focus on the European sensory sector
Real-life projects in courses and research subjects for theses and internships commissioned by the sensory sector
Excursions to industrial sites
Various courses enlivened by guest lectures and by professionals in the human senses, sensory physiology, psychology, food quality measurement, applied statistics governmental boards and leaders within the industry and research

About the programme

Sensory Science is a cross-disciplinary scientific field dealing with the way humans perceive the world and act upon sensory input. It addresses how sensory systems function, from stimulation and perception to cognition and behavior. Sensory food research aims to reach a better understanding of how the senses (mainly olfaction, taste and touch) react during food intake, but also how our senses can be used in quality control and product design. The fields of study involve tests with humans in different contexts, including quality perception, preferences, communication, and health and individual well-being.

The most important field of study is the interaction between products, people and situations to gain insight in the underlying factors of food choice and eating behavior. The methodology varies from sensory profiling to the observation of actual behavior in a controlled natural context such as the “Restaurant of the Future”, Wageningen University, or the “Supermarket of the future”, LIFE.

This specialisation can only be elected by students who are admitted to the international structured mobility programme “Sensory Science".

Structure of the programme

The European MSc (programme) in Sensory Science offers you various possibilities regarding the design of the programme, based on personal interests and capacities. Enrolment in the programme is tailor-made, combining personal competencies and the best of what both universities can offer.

A unique feature of this programme is that all fellows together study the strengths of each university during the first year, first five months at Wageningen University and subsequently five months in Copenhagen.

In the first year of the programme, you will study the principles of sensory science and instrumental sensory science as well as product properties & consumer wishes and advanced statistics for nutritionists in Wageningen. LIFE will follow up with a course on advanced sensory methods and sensometrics and give insight in food preferences and physiology of eating. At the end of this first year, a thematic, cross-disciplinary course is planned to combine the different theories with training in practical project work.

In the second year of the programme, you will perform individual, academic research, based on the MSc thesis. More alternatives at Wageningen University and LIFE are available and you can shape the size of your own thesis project. You will also have the opportunity to stay at important industries and institutions in Europe.

Throughout the entire programme, practical exercises are important to support the scientific understanding. The courses offered by WU and LIFE will be complementary, resulting in an international experience for you.

Year 1 of this specialisation in Sensory Science is composed entirely by mandatory courses. As shown in the schedule below, the first two study blocks of year 1 are conducted at Wageningen University, whereas the last two study blocks of year 1 are conducted at LIFE.

Year 1	Block 1	Conducted at Wageningen University (WU) - 30 credits The course package of 30 credits consists of 5 courses of each 6 credits
	Block 2
	Block 3	Advanced sensory methods and sensometrics - 7.5 credits	Food choice and acceptance – 7.5 credits
	Block 4	Thematic course: Integrated sensory and flavour research – 15 credits

Year 2 focusses on research training at LIFE:

Option 1:

Year 2	Block 1	At University of Copenhagen (LIFE): Courses - 15 credits Thesis – 45 credits
	Block 2
	Block 3
	Block 4

Career opportunities

Sensory science positions in industry require graduates who are innovative and internationally minded. Many recent graduates found jobs in research and development in the industry, at universities as PhD student or at research institutes. Graduates also work in the field of process technology at innovation centres, innovative food companies or education and other governmental agencies.

How do I apply? for specific application procedure.

Claus Dam, - last update:7 February 2012