Chapters and content

Each chapter in this book can be studied separately, and can be used as deepening or broadening for the understanding of sensory science in nutrition context. Next to the study materials, use-cases will guide as examples of sensory nutrition in practical settings. These cases will be explained in a grey box and will not be exam material. Here is a brief overview of how to navigate through the content:

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

Supplementary learning materials

Throughout this book, you will find knowledge clips, glossary terms, and exam questions that can be reviewed within the book. For this, you can click the content and/or links, which will navigate you to the content.

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

We hope this book will serve as a valuable resource for your studying!