Sensory Perception and Food Preferences – Health through the Senses

About

Food preferences are a major determinant of what and how much we eat, thereby shaping nutritional status and long-term health. These preferences are strongly influenced by the sensory properties of food—taste, smell, texture, and appearance—yet sensory health remains one of the most overlooked areas in medicine and nutrition science.

This course explores the central role of sensory perception in the development and maintenance of food preferences and eating behaviors. We will examine how these processes are altered in the context of disease or medication use, and how sensory insights can be harnessed for preventative health strategies.

Topics will include chemosensory alterations and their impact on eating behavior across diverse clinical populations (e.g., neurodegenerative diseases, cancer, obesity treatment). The course will bring together perspectives from fundamental science, clinical practice, and public health policy, while also considering preventative tools and potential solutions for improving health through the senses.

Course leader

Professor Sanne Boesveldt

Target group

The course is at graduate level and aims at food scientists, nutritionists and other sensory- or consumer behavior-related professionals. The course may be valuable for PhD candidates working on eating or consumer behavior, sensory perception or nutrition and food science, and for those in food or sensory (R&D) industry, clinical nutrition or dietetics.

Course aim

Acquire expertise regarding sensory perception and food preferences in relation to health;
Up-to-date insights into current advances in the field;
To connect with other professionals/colleagues in the field;
Apply this knowledge in practice through a hands-on group assignment.

Fee info