Early bird registration deadline is on 7 April 2026. The final date for registration is 5 May 2026.

Applicants will be informed of acceptance of their registration if possible, within two weeks after their registration, but at latest a day after the final registration date. They will then receive instructions for payment, a notice of acceptance and further course details.

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

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The course fee includes coffee/tea during breaks, lunches, and one dinner, but does not cover accommodation. 

* WUR PhD candidates affiliated with VLAG, WIMEK, WASS, WIAS, PE&RC with an approved TSP.

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.

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.

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

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.

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

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

More information about the contents of the course can be obtained from the course coordinators, Dr Sanne Boesveldt and Dr Victoire de Wild.

For organisational matters, please contact Cornelia van Bree.

Information on accommodation options can be found here.