To take part in the consumer driven development of more appetizing foods
UGent SensoLab integrates both consumer sensory research and instrumental techniques to design and develop innovative food products
The course "Sensory Analysis" is integrated into the educational program for the Master of Bioscience Engineering: Food Science and Nutrition.
Since businesses operate in a global, competitive environment, they constantly search for new markets and opportunities to launch new products. Therefore, the students are trained in modern consumer sensory evaluations practices and the use of analytical techniques aiming at reformulating or designing new food products.
The content of the course is displayed on UGent website: