Sensory Graduate Programs

Last modified at 3/8/2021 4:02 PM by BSIMDARS
The table given below lists the known sensory-orientated graduate programs and courses. The “type” column indicates whether a degree program is available or just coursework. The “contact” column generally contains a hyperlink to the university or program web site.

Location University  Type   Description Contact
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​
​North America ​University of Massechusetts, Amherst ​M.S. and Ph.D. program in Food Science with an emphasis in Sensory Science ​An interdisciplinary research group, combining aspects of sensory, nutrition, product development, and biology. Research focused on sensory perception, with interests in taste disorders in clinically relevant populations, and understanding chemosensory mechanisms associated with diet, disorders, and individual differences. Other research interests include method development, consumer research, eating behaviors, and microbiome. Additional opportunities to conduct sensory related research with industry-funded projects. ​Alissa Nolden
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