Riu Aumatell, Montserrat
Romero del Castillo Shelly, Roser
Preferably, candidates should have one of the following qualifications (or similar):
- Bachelor's degree in culinary and gastronomic sciences.
- Bachelor's degree in food science and technology.
- Bachelor's degree in pharmacy.
- Bachelor's degree in human nutrition and dietetics.
- Bachelor's degree in agricultural engineering.
- Bachelor's degree in food engineering.
- Bachelor's degree in agro-food engineering.
- Technical degree in agricultural engineering.
- Bachelor's degree in biology.
- Bachelor's degree in psychology.
- Bachelor's degree in biochemistry.
In the case of students with qualifications from other countries, the Coordination Committee will determine whether they are equivalent to the Spanish qualifications and enable access to the course.
The master's degree in Sensory Sciences aims to respond to the increasing demand for graduates who are specialized in sensory sciences in the broadest sense. Currently, there are no official studies that comprehensively address the sensory quality of foods (and other products such as drugs, cosmetics, and textiles, among others) and/or how this is perceived by the consumer. Therefore, the primary aim of this master's degree is to train professionals in the area of sensory sciences to work and/or undertake research in companies and institutions that require experts in these fields.
To provide students with the tools and knowledge required to understand and apply sensory analysis in many fields (industry, gastronomy, and research, etc.), the course will focus on human sensory perception systems, psychological aspects of perception, as well as hedonic and descriptive assessments of sensations. In addition, the course will address all the experimental and data processing methods that can be used to objectively describe and assess existing products or design new ones, studying the behaviour and perception of consumers.