SECTIONS, Chapters and content

The textbook is divided into four sections, consisting of multiple chapters. Each chapter can be studied separately and can be used for deepening or broadening the understanding of sensory science within the context of Nutrition and Health. In addition to the study materials, multiple cases are added as examples of sensory nutrition in practical settings or research projects; these cases will be explained in grey boxes.  

Here is a brief overview of how to navigate through the content: 

• Section I: Basic Sensory Science – This section introduces the field of sensory science and explains the most important concept.
• Section II: Biology of Sensory Perception – In this section, biological concepts of taste and smell, and their interactions will be addressed.
• Section III: Research Methodology – Methodological aspects of sensory research will be discussed, such as how to choose a certain measuring technique, or when and how to select a certain sensory panel.
• Section IV: Sensory Perception Across the Lifespan – This section addresses how the senses are influenced by both genetics and the environment, and how this can affect nutritional behaviour and health. It also covers individual differences in sensory perception and the impact of dietary habits.
• Section V: Product Reformulation – The relation between food properties and taste, and their implications for food reformulations will be discussed.

Supplementary learning materials

Throughout the book, you will find knowledge clips and a glossary of terms. For this, you can click the content and/or links, which will then navigate you to the content.

This textbook can be studied online or offline when it is downloaded. To download the book in *.pdf or *.epub, navigate to the front page (home page), and click ‘Download this book’ below the front page.

We hope this open textbook will serve as a valuable resource for your studies!