Riu Aumatell, Montserrat
Romero del Castillo Shelly, Roser
Preferably, holders of any of the following qualifications (or similar):
- Culinary and Gastronomic Sciences.
- Food Science and Technology.
- Pharmacy.
- Human Nutrition and Dietetics.
- Agricultural Engineering.
- Food Engineering.
- Agri-Food Engineering.
- Agricultural Technical Engineering.
- Biology.
- Psychology.
- Biochemistry.
The Coordination Committee will determine whether qualifications issued outside of Spain are equivalent to Spanish qualifications, to determine whether applicants are eligible for admission to the programme.
The master's degree in Sensory Sciences intends to meet a growing demand for graduates specialized in the area of sensory sciences in a broad sense. There are currently no regulated studies that deal with the sensory quality of food (and other products such as drugs, cosmetics, clothes, etc.) in an integrated manner or how it is perceived by consumers.
Specific objectives:
- To train in sensory sciences in order to work or undertake research in companies and institutions that require experts in these fields.
- To acquire the tools and knowledge required to understand and implement sensory analysis in a range of fields (industry, gastronomy, research, etc.).
- To study human sensory perception systems, psychological aspects of perception, as well as hedonic and descriptive assessments of sensations.
- To acquire knowledge on all the experimental and data treatment methodologies for the objective description and evaluation of existing or the design of new products through the study of customer behaviour and perception.