Course
Sensory Perception & Food Preference: The role of context
This course is to acquire expertise regarding the major determinants of food preferencesand intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects.
Background
Food preferences are a major determinant of food intake, and are largely driven by the sensory properties of food products. The course will focus on the role of sensory characteristics for the development and maintenance of food preferences, over the life course. However, food intake is not solely based on food preferences: we do not always eat what we like. Moreover, sensory signals do not function in isolation, but rather act within a certain context. A large part of the course will be devoted to the influence of context on sensory perception, and the role of context for consumer behaviour and choices, the various methodologies available to measures this, and implications for food industry.
Target group
The course is at graduate level and aims at food scientists, nutritionists and other sensory- or consumer behaviour-related professionals. The course may be valuable for PhD's working on a PhD related to eating or consumer behaviour, or sensory perception, and for those working in the food industry.
Course aim
The aim of this advanced course is to acquire expertise regarding the major determinants of food preferences and intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects.
Course design
The course will be mainly composed of lectures with ample opportunity for discussions. There will be short presentations of the research plans of the participants, a tour through the facilities of Human Nutrition with respect to sensory/consumer/nutrition behaviour, as well as a workshop/demo on various methods to measure and analyse behavioural responses to food products. During the week we will move from fundamental science and experimental lab settings towards more real-life test methods and consumer insights.
Programme topics
The following topics will be addressed:
- the role of sensory perception in food preferences
- food perception and sensory responses in the brain
- individual variation and consumer segmentation in sensory science and eating behaviour
- context influence on perception and eating decisions
- different methodology of measuring food preferences, emotions, and behaviour
- multisensory perception and experience
- an industry perspective on the role of context for consumer science and product development
- marketing and consumer insights on the importance of context (e.g. nudging)
Organisation
Course coordinators
- Dr S. Boesveldt, Wageningen University & Research, Division of Human Nutrition
Other faculty
- Prof. C. de Graaf, Wageningen University & Research, Division of Human Nutrition
- Dr G. Dijksterhuis, Wageningen University & Research, Food & Biobased Research
- Dr R. Holland, Radboud University Nijmegen, Behavioural Science Institute; University of Amsterdam, Social Psychology
- Dr G. de Jager, Wageningen University & Research, Division of Human Nutrition
- Dr E. van Kleef, Wageningen University & Research, Marketing and Consumer Behaviour
- Dr H.L. Meiselman, Senior Research Scientist (retired), Natick Labs, USA
- Dr H.N.J. Schifferstein, TUDelft, Department of Industrial Design
- Dr P.A.M. Smeets, Wageningen University & Research, Division of Human Nutrition; Utrecht University, Image Sciences Institute
- Dr M. Veltkamp, FrieslandCampina Innovation Center
- Dr E.H. Zandstra, Unilever R&D Vlaardingen, Wageningen University & Research, Division of Human Nutrition
Workshops, tour
- Dr L. Loijens, Noldus Information Technology bv
Date & duration
The course will be held from 3 - 6 April 2018, and will be conducted in English.
Study load
The study load of this course is 1.1 ECTS credits.
Language
The course language will be English.
Contact information
More information about the contents of the course can be obtained from Mrs. Dr Sanne Boesveldt:
email: sanne.boesveldt@wur.nl
For organisational matters please contact Mrs. Eva Oudshoorn:
email: eva.oudshoorn@wur.nl
Location & accommodation
The course venue is Conference Centre Hof van Wageningen (www.hofvanwageningen.nl).
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
The organisation has blocked a number of hotel rooms at “Hof van Wageningen” for course participants, but only until 20 February 2018. Accommodation costs are € 75,- (single room; incl. breakfast, excl. tax) per night. You can visit: http://www.hofvanwageningen.nl/ for more information.
Participants have to book their own hotel room by sending an email: info@hofvanwageningen.nl (do not book your room via the Hof van Wageningen website).
Please mention booking code SENS18.
Registration & course fee
To register please complete the electronic reply form.
The final registration date is 3 March 2018.
Registrations are accepted in the order in which the registration form and course fee payment are received. Applicants will be informed of acceptance of their registration before 2 March 2018. They will receive instructions for payment, and further course details.
The course fee includes printed materials, coffee/tea during breaks, lunches and one dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| PhD candidates affiliated with VLAG | € 200 |
| PhD candidates | € 500 |
| University staff / Non -Profit | € 700 |
| Industry / For-Profit | € 1600 |
Cancellations policy
- No charge until 3 March 2018
- 25% of the course fee paid or due till 27 March 2018
- No refund after 27 March 2018
Substitutions for participants may be made at any time until the start of the course.