Sensory & Consumer Science

The Science Behind Taste

In our Sensory & Consumer Science module, you’ll dive into the world of sensory perception.

There is often a gap between a wine’s objective quality and what the customer tastes. We’ll show you how factors such as region, label, or price shape subjective evaluation. You’ll learn not only how the senses work, but also how to use these insights to develop products that inspire.

Theory is important, but practice is crucial. In addition to gaining a solid foundation in sensory techniques and statistics, you’ll apply your knowledge directly to real-world projects. You’ll work on case studies that you can implement in your own company or in collaboration with partners.

Whether you want to deepen your passion for wine or apply your expertise to beer, spirits, or other foods—this module provides you with the tools to decipher consumer preferences.

Instructors: Prof. Dr. Ulrich Fischer; Engela Kritzinger, M.Sc.

Language: English

Duration: 3 .5 days of in-person instruction—spread across both in-person weeks of the first semester; 3 days in Week 1 and 0.5 days in Week 2. Individual pre- and post-course work time

Seminar location: Wine Campus Neustadt

Information and materials: Provided via the Olat learning platform. The location and schedule are also available online. Access is granted upon successful registration.

Course Assessment: Preparation and presentation of a case study. The topic will be assigned during the first in-person week. Work on the case study takes place between the two in-person weeks of the semester. Presentation on the second in-person week. Final submission is due 2 weeks after the end of the course.