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Sensory evaluation and food preferences - 5 ECTS - 2023
Provider: Faculty of Science

Activity no.: 5313-23-04-31 
Enrollment deadline: 21/04/2023
Date and time10.05.2023, at: 00:00 - 30.06.2023, at: 16:00
Regular seats26
Activity Prices:
  - PhD student (Open Market Agreement, Nova, VLAG)1,500.00 kr.
  - University staff/Non-profit3,000.00 kr.
  - Industry/For-profit7,500.00 kr.
ECTS credits5.00
Contact personHenriette Hansen    E-mail address: henha@food.ku.dk
Enrolment Handling/Course OrganiserWender Bredie    E-mail address: wb@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Scheme group noteDate of the course and End date of the course: 10, 11 and 12 May 2023: Three days intensive course in Copenhagen, Denmark. 13 May - 30 June: Course report on sensory topic related to PhD studies.
Exam formCourse Participation; Written Assignment
Exam formParticipation in entire course
Exam detailsAssessment of course report
Course workload
Course workload categoryHours
Project work70.00


The PhD course is a biennial intensive course for PhD students in need to carry out sensory or consumer acceptance studies as part of their PhD project. The course introduces the foundations of sensory science and practice of performing sensory tests with trained panels and by consumers including their design and execution and assessing sensory and consumer data.

In the 2023 edition of the course, besides teaching classical sensory evaluation tools, attention is on the measurement of food motives in different cultural settings. We will put emphasis on healthy and sustainable food choices and the impact of situational contexts.

Learning outcome
• Principles of sensory measurements and evaluation methods
• Assessing healthy and sustainable food choices in cultural contexts
• Healthy food preferences in different situational contexts
• Ability to design sensory experiments, analyse and interpret sensory results
• Critically assess literature in the fields of sensory and consumer research in relation (project report)

Course materials will be handed out/can be downloaded from Absalon during the intensive course.

Teaching and learning methods
The course consists of one or two modules:
I. Intensive course program in Copenhagen, Denmark including networking (10, 11 and 12 May 2023)
II. Individual assignment and preparation of a report (13 May – 30 June 2023)

Admission to the course takes place upon application. Please express your interest by clicking on “Apply” and you will be contacted as soon as possible with information whether you are enrolled and link for payment will be forwarded in that case.

The course fee includes course materials, coffee/tea during breaks, lunches and networking dinner. Participants should cover their own expenses of travel and accommodation. The fee will depend on the affiliation of the participants as follows:

PhD students 1,500 DKK
University staff/Non-profit 3,000 DKK
Industry/For-profit 7,500 DKK

University of Copenhagen (Denmark)

Course organizers
Professor Wender Bredie and Professor Karin Wendin

Course teachers
• Professor Hely Tuorila, University of Helsinki, Finland and University of Pretoria, South Africa
• Professor Garmt Dijksterhuis, Utrecht University, The Netherlands
• Professor Michael Siegrist, ETH, Switzerland
• Professor Karin Wendin, Kristianstad University, Sweden and University of Copenhagen, Denmark
• Professor Wender Bredie, University of Copenhagen, Denmark

Course Secretariat
Henriette Hansen (heha@food.ku.dk)

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