Sensory Science and Flavour Engineering

Sensory Science and Flavour Engineering is a course that uncovers the complex relationship between the senses and the food we create. It focuses on how we experience taste and aroma, how different ingredients interact on a molecular level, and how scientific tools can guide better food design. The course blends analysis and creativity, offering a structured approach to enhancing flavour, improving products, and creating memorable food experiences.

Core Focus Areas:

• Sensory Systems

• Flavor Chemistry and Molecular Interactions

• Data-Driven Pairing Techniques

• Optimized Product Development

Suitable for:

BSc/MSc Food Tech & Nutrition students, chefs, R&D teams, product developers, culinary educators