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.

Organised by The Graduate School VLAG, in co-operation with the Division of Human Nutrition (Wageningen University & Research)
Date

di 3 april 2018 until vr 6 april 2018

Venue Wageningen, The Netherlands