Sensory Analysis and Consumer Sciences
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Unique master's degree in this specific subject in Spain and Europe! )
Innovative University Come and meet us! Sensory perception and consumer behavior are key elemets in the success of products and services in the global market
This interdisciplinary Master's, unique in Spain and Europe, combines psychology, neuroscience, physiology, sociology, statistics, and food technology to train students in sensory analysis and consumer behavior, applying a scientific and practical approach.
It is designed for graduates interested in specializing in sensory analysis, consumer research, and food innovation, coming from fields such as Gastronomy, Nutrition, Food Technology, Health Sciences, Scial Sciences and emerging areas like Neuromarketing. Equivalent degrees are also considered
Informative Sessions
We open the doors of the university and we hope to tell you, in detail, de degree and its career oppotunities.
Highlights
You will develop practical skills in research and development, consumer behavior consultancy, and marketing analytics in the food and beverage industry.
You will learn from top-level expert professors from prestigious universities and institutions./p>
You will participate in consumer data analysis and sensory panel training.
You will explore aspects related to enuroscience, psychology, and sociology to understand consumer choices and their impact on the food industry.
Renowned Faculty
The Master in Sensory Analysis and Consumer Science features a teaching staff composed of researchers and professionals recognized nationally and internationally in the fields of sensory sciences and consumer studies. This team combines academic expertise with a practical approach, integrating experts from the Faculty of Gastronomic Sciences (BCC) and professionals from leading institutions and companies.
Main Academic Team
Dr. Laura Vázquez-Araújo, Coordinator of the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Molecular Biology, Food Science and Technology, and a Ph.D. in Food Science and Technology.
With 20 years of experience in sensory analysis and over 80 indexed publications, she previously served as Head of Sensory Research and Development at Hijos de Rivera S.A.U., and as a researcher/lecturer at universities such as the University of Vigo and Kansas State University.
Dr. María Mora, Senior Researcher in the Sensory Analysis and Consumer Science Area at BCC Innovation. She holds degrees in Human Nutrition and Dietetics, Food Science and Technology, and a Ph.D. in Agro-Environmental Technology.
With 10 years of experience in sensory analysis and around 20 indexed scientific publications, her research focuses on consumer studies, such as emotional responses to food and the psychological dimension of consumer behavior. Since 2015, she has been working on public and private research projects in the sensory analysis area at BCC Innovation.
Guests and Collaborators
The Master’s Degree also includes contributions from organizations and renowned industry and academic experts. This team of lecturers varies with each edition to ensure the best combination of specialized knowledge and innovative perspectives.
- Dr. Jean-Xavier Guinard, Professor of Sensory Science at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and optimizing the sensory quality and acceptance of food and beverages.
- Dr. Paula Varela Tomasco, Senior Researcher in Sensory and Consumer Sciences at Nofima and a lecturer at the Norwegian University of Life Sciences. She specializes in designing new sensory analysis methods and her research addresses societal issues related to eating behavior..
- Dr. Ángel A. Carbonell Barrachina, Full Professor at Miguel Hernández University of Elche. He specializes in sensory analysis and its relationship with the physicochemical properties of food.
- Dr. Elena Romeo-Arroyo, Researcher at BCC Innovation, Ph.D. in Gastronomic Sciences, and specialist in multimodal strategies for food design.
CAREER OPPORTUNITIES
At the end of the Master's degree, you will be able to perform key functions in various areas related to sensory analysis, consumer research, and product innovation. Career opportunities include:
- Food Industry: Participation in R&D teams for the design and optimization of innovative products.
- Consultancy and Sensory Analysis: Strategic consulting in regulatory compliance, innovative profuct design and packaging, and consumer preference analysis.
- Research: Conducting studies on consumer preferences and behavior using qualitative and quantitative methodologies in research institutes, technology centers or universitites.
- Education and Training: Teaching sensory analysis methodologies, consumer behavior, and food quality control in educational institutions and training centers.