Sensory perception & food preference: Health through the senses

Background

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.

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

The aim of this advanced course is to:

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

Course design

The course will be mainly composed of interactive lectures with ample opportunity for discussions, as well as a tour through the facilities of Human Nutrition and Health with respect to sensory/consumer/nutrition behavior. The course will also include a group assignment where participants will work together to design and prepare a tailored meal. This practical project will encourage creative collaboration and highlight how sensory principles can be translated into real-world strategies for health..

During the week we will move from an introduction and orientation—where participants will also briefly present their own research plans—to clinical manifestations and health problems encountered in practice, and finally to potential preventative strategies and solutions. This progression will provide both a solid theoretical foundation and practical tools for applying sensory science to health.

Program topics

The following topics will be addressed:

• Chemosensory health
• The role of oral processing for healthy eating
• Sensory alterations in cancer patients
• The impact of obesity treatment
• Medical nutrition
• Industry perspective on the role of sensory for health
• Sensory epidemiology
• How can sensory shape healthy policy

 

Course Coordinators

• Dr Sanne Boesveldt, Wageningen University & Research, Division of Human Nutrition and Health, Sensory science and Eating behavior 
• Dr Victoire de Wild, Wageningen University & Research, Division of Human Nutrition and Health, Sensory science and Eating behavior 

 

Contributions, lectures and workshops from:

• Dr Monica Mars, Wageningen University & Research, Division of Human Nutrition and Health, Sensory science and Eating behavior 
• Prof Eric Hazebroek, Wageningen University & Research, Division of Human Nutrition and Health, Nutrition and Disease / Rijnstate/Vitalys
• Dr Agnes Berendsen, Wageningen University & Research, Division of Human Nutrition and Health, Nutrition and Disease
• Prof Emely de Vet, Wageningen University & Research, Consumption and Healthy Lifestyles 
• Dr Reinskje Talhout, National Institute for Public Health and the Environment (RIVM)
• Marieke van Bruinessen MSc., Wageningen University & Research, Division of Human Nutrition and Health, Sensory science and Eating behavior 
• tba

 

Date & duration

The course will be held from 2 - 5 June 2026 (3.5 days).

The study load of this course is 1.1 ECTS credits.

The course language will be English.

 

Location & accommodation

The course takes place on Wageningen Campus. The town of Wageningen is 5 km from Ede-Wageningen railway station, from which there is a regular bus service to the city centre of Wageningen. The Ede-Wageningen railway station can be reached by train from Amsterdam Schiphol Airport in about one hour. For train schedules visit: www.ns.nl.

Hotels:

Hotel WICC

Hotel de Nieuwe Wereld

Hotel de Wageningse Berg

Hotel de Wereld

Other accomodation:

Short Stay Wageningen

Bed & breakfast Wageningen

 

Registration

The final registration date is 5 May 2026. When you register before 7 April 2026, you will receive an early bird discount.

Registration will be accepted in the order in which the registration form is received. You will be notified on acceptance of your registration. Additional information will follow afterwards.

The course fee (which includes coffee/tea during breaks, lunches and one dinner but does not cover accommodation) depends on the participant's affiliation:

Registration type	Early bird fee	Regular fee
VLAG/WUR PhD and EngD candidates*	€ 250	€ 300
All other PhD candidates	€ 525	€ 575
Postdocs and staff affiliated with VLAG	€ 525	€ 575
All other academic participants and participants from  non-profit organisations	€ 725	€ 775
Industry / for-profit organisations	€ 1450	€ 1500

* WUR PhD candidates with an approved TSP

Cancellation policy

After acceptance of your registration, the VLAG Cancellation Conditions for course participants will apply.