GENERAL INFORMATION
  • Name of course :
    SENSORY SCIENCES IN FOOD AND NUTRITION
  • Qualification awarded:
    Master (Degree Universitat Barcelona)
  • Number of credits:
    60,00
  • Centre responsible :
    Faculty of Pharmacy and Food Science
  • Length of course (in academic years):
    1
  • Mode of delivery (face-to-face/ blended/ distance):
    Face-to-face
MANAGEMENT:
  • Riu Aumatell, Montserrat

  • Romero del Castillo Shelly, Roser

RECOMMENDED APPLICANT PROFILES AND ADMISSION REQUIREMENTS:

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.

LEARNING OBJECTIVES:

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.

FURTHER INFORMATION OF INTEREST
  • Enrolment fee:
    • 3.600,00 €
    • An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
  • In-company placement(s):
    No
  • Date on which pre-enrolment begins:
    7/1/2018
  • Date on which pre-enrolment ends:
    9/10/2018
  • Classes begin:
    10/1/2018
FACULTY OR SCHOOL WHERE THE COURSE IS TAUGHT
  • Name of individual or institution:
    Campus de l'Alimentació Torribera
  • Address:
    Av. Prat de la Riba, 171
    08921 Santa Coloma de Gramenet
    Espanya
  • Email address:
    secretaria.campusalimentacio@ub.edu
  • Webpage:
    http://www.ub.edu/campusalimentacio/ca/index.html
  • Telephone:
    34 934 031 965
  • Observations:
    This is an interuniversity master's degree with subjects taught on two campuses, with approximately 50% on each site: Food and Nutrition Torribera Campus, and Barcelona School of Agricultural Engineering (ESAB).

    Monday to Friday, from 4 to 8 p.m. (opening hours).
FOR FURTHER ENQUIRIES
  • Name of individual or institution:
    Secretaria d'estudiants i docència (Torribera)
  • Address:
    Av. Prat de la Riba, 171
    08921 Santa Coloma de Gramenet
    Espanya
  • Email address:
    secretaria.campusalimentacio@ub.edu
  • Telephone:
    934 031 966
  • Observations:
    Students will be enrolled on the course by the Secretary of the Torribera Campus (opening hours are Monday to Friday, 9.30 a.m. to 1.30 p.m., and Wednesday 4 p.m. to 6 p.m.).