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 the objective quality of a wine 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 delight.
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. 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 Stadler, 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 preparation and follow-up time
Semester: 1 , see curriculum overview
Workload: 125 hours
ECTS: 5
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 after 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 assignment is to be completed between the two in-person weeks of the semester. Presentation on the second in-person session. Final submission is due 2 weeks after the end of the course.
Module as a Certificate
Target Audience: Wine enthusiasts interested in sensory tastings
Prerequisites: Prior knowledge is helpful but not required.
Certification: Certificate of participation or a state-recognized university certificate upon passing the exam.
Cost: €1 ,150