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, and how to move beyond traditional lab-based experiments towards (semi) real-life assessments, e.g. using digital online tools, VR and immersive technology. Moreover, we will emphasize the difficulties and importance of recruiting the right target population, and choosing appropriate methods, when translating science into practice. Finally, we will discuss sensory science and flavour analyses in relation to sustainable food design (e.g. when transitioning to plant-based products).
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 students working on eating or consumer behavior, sensory perception or nutrition and food science, and for those in food or sensory (R&D) industry.
The aim of this advanced course is to acquire expertise regarding sensory perception and food preferences; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects; to connect with other professionals/colleagues in the field.
The course will be mainly composed of interactive lectures with ample opportunity for discussions, as well as, a tour through the facilities of Human Nutrition and Health with respect to sensory/consumer/nutrition behaviour, and workshops or hands-on demonstrations on various methods to measure and analyse behavioural responses to food products. Participants will also briefly present their own research plans, and will jointly work on an assignment.
During the week we will move from fundamental science and experimental lab settings towards innovative methods, translating science into practice, and focus on the future and flavour of sustainability.
The following topics will be addressed:
- the role of sensory perception in food preferences
- individual variation and consumer segmentation in sensory science and eating behaviour
- (lab vs real-life) context influence on perception and eating decisions
- innovative methodology of measuring sensory perception, food preferences, and behaviour
- multisensory perception and experience
- industry perspective on the importance of sensory & consumer science for product development
- the flavour of sustainability
- Dr Sanne Boesveldt, Wageningen University & Research, Division of Human Nutrition and Health
- Dr ir. Victoire de Wild, Wageningen University & Research, Division of Human Nutrition and Health
Contributions, lectures, and workshops from:
- Wageningen University & Research
- Noldus Information Technology bv
- Haystack consulting
- Logic8 / EyeQuestion
- Feed your mind foundation
- and others
Date & duration
The course will be held from 7 - 10 december 2020, and will be conducted in English.
The study load of this course is 1.1 ECTS credits.
The course language will be English.
More information about the contents of the course can be obtained from Dr Sanne Boesveldt, email: firstname.lastname@example.org or Dr Victoire de Wild, email: email@example.com
For organisational matters please contact Mrs. Eva Oudshoorn:
Location & accommodation
Lectures will be given at Wageningen University & Research, Wageningen Campus.
The town of Wageningen is 5 km from Ede-Wageningen railway station, with direct bus links to the Campus. Ede-Wageningen railway station is about one hour from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
A number of hotel rooms have been block booked at Wageningen International Congress Centre (WICC) for course participants. Accommodation costs are €82,50 (single room; bed & breakfast, excluding tax) or €102,40 (double room; bed breakfast, excluding tax) per night. Participants have to book their own room by sending an e-mail to: firstname.lastname@example.org. Please book your room before 19 October 2020 and mention booking code SENS20
Registration & course fee
The number of participants to the course is limited to a maximum of 25.
To register please complete the registration form before 7 November 2020.
Applicants will be informed of acceptance of their registration at the latest on 7 November 2020. 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:
|VLAG / WUR PhD candidates
|| € 275
|Other PhD candidates, Postdocs / staff from VLAG
|| € 500
|Postdocs / university staff not affiliated with VLAG / non-profit
|| € 725
|Participants from the private sector / for-profit
|| € 1600
- No charge until 7 November 2020
- 25% of the course fee paid or due till 30 November 2020
- No refund after 30 November 2020
Substitutions for participants may be made at any time until the start of the course.