North America
|
Kansas State University |
M.S. with Sensory Emphasis on-campus and by distance education and Ph.D. in Sensory Analysis and Consumer Behavior |
Program includes 5 sensory specific courses, statistics
(minor in Applied Statistics at the Ph.D. level), marketing and
marketing research (minor in Business Administration available at Ph.D.
level), and psychology. Industry internships (or prior work experience
in sensory in industry) required for M.S. and Ph.D. degrees |
KSU |
| North America |
Oregon State University |
M.S. and Ph.D. in Food Science with emphasis on Sensory Science |
The sensory research program focuses on human oro-nasal
sensory perception and its relation to food preference, as well as
development of sensory and consumer testing methodology. Students are
also given opportunities to work on applied sensory projects from the
food and consumer product industries. Coursework includes sensory
specific courses, statistics and additional electives in psychology and
nutrition. Research assistantships are available for qualified students
with a degree in food science or a related field. |
Sensory Psychophysics Lab |
| North America |
The Pennsylvania State University (Penn State) |
M.S. or Ph.D. in Food Science with individualized course of study emphasizing Sensory Science |
Coursework and research projects are individually
tailored toward student interest. Specific emphasis is placed on food
choice and preference, and how they are influenced by biology
(behavioral nutrigenetics) and cognitive biases (behavioral economics).
In addition to core Food Science courses and statistics, students are
encouraged to take additional courses in marketing, economics, ingestive
behavior (nutrition), biobehavioral health, psychology, or genetics
depending on their research focus |
PSU |
| North America |
University of Arkansas |
M.S. or Ph.D. in Food Science with emphasis Sensory and Consumer Science |
Coursework: 3 sensory specific courses, statistics
(with potential for M.S. in Statistics at the Ph.D. level), marketing,
market research and psychology. Research is focused on consumer
methodologies, psychology, scaling and sensometrics applied to consumer
data. Students are required to work in the Sensory Service Center on
industrial projects |
UofA |
| North America |
University of California at Davis |
MS in Food Science with Sensory Emphasis; PhD in Food
Science with Sensory Emphasis; MS in Viticulture and Enology (depending
on elective choices) |
PhD program requires 5 sensory specific courses, with
additional electives in physiology or nutrition; statistics and
psychology. MS program requires 3 sensory specific courses |
Judy Blevins, Staff Advisor |
| North America |
Louisiana State University |
MS and Ph.D. in sensory analysis and consumer research |
Thesis and dissertation research programs related to
sensory quality of food and ingredients, sensory optimization of food
formulations, advanced statistical analyses and experimental design
applied to sensory and consumer research. Students can take a minor in
experimental statistics (must take 20 credit hrs of statistics courses). |
Witoon Prinyawiwatkul |
| North America |
University of Minnesota |
MS and Ph.D. in Food Science or in Nutrition |
The U. of M offers course work in Food Science,
Nutrition, and a variety of related fields such as Psychology,
Marketing, Applied Economics, Statistics, Plant and Animal Sciences,
Medicine, etc. Sensory research is highly multidisciplinary, interfacing
with the chemistry, physics, and nutritional impact of food components,
the physiology and psychology of perception, food acceptability, food
choice, satiety, and eating behaviors. Sensory courses and research
group meetings provide breadth and depth in sensory-related issues. |
UofM |
|
| UK |
University of Nottingham in collaboration with Campden BRI Research Association |
Post Graduate Certificate in Sensory Science (Part-time) |
This is a part-time course aimed primarily at those
working in research and industry. The course consists of 5 intensive 4
day modules plus a project carried out in Industry. The program covers
Sensory Evaluation, Statistical Methods and Interpretation,
Psychophysics and Physiology, Consumer Studies and Market Research and
Food Flavour. |
University of Nottingham |
| North America |
University of Maine |
M.S. in Food Science & Human and Ph.D. in Food and Nutrition Science |
The University of Maine School of Food & Agriculture offers two graduate sensory evaluation courses and numerous related graduate classes. Additional coursework in statistics and experimental design, psychology, marketing and innovation engineering is available. Graduate students are encouraged but not required to participate in industry internships. A non-thesis M.S. option and a 4 + 1 combined B.S./M.S. program are available. Many graduate thesis projects involve assessment of sustainable agriculture and aquaculture practices on food quality. Satiety, dysphagia, food neophobia, and behavioral change for improved nutritional status are other possible research projects depending upon available funding sources.
|
Mary Ellen Camire |
| North America |
North Carolina State University |
M.S. or Ph.D. in Food Science with an emphasis on Sensory Science |
This sensory program is unique in its industry relevant training and cross-functional experience. In additional to sensory expertise, the lab is fully equipped with flavor chemistry equipment and an on-site pilot plant, allowing flexibility in student research activities. Students are encouraged to work with industry clients to get hands on training. Coursework includes a variety of food science courses including sensory, and electives and minors including but not limited to statistics and nutrition. Prior to starting coursework, a fulltime paid internship in the lab is required. |
NCSU Sensory Service Center |
