Master's Degree in Sensory Analysis and Consumer Science

The Master’s Degree in Sensory Analysis and Consumer Science is designed for students and professionals seeking to specialize in food perception, consumer behavior, and sensory methodologies, equipping them with scientific, technical, and strategic skills applicable in research, industry, and innovation.

This Master’s is ideal for:

• Graduates in Gastronomy and Culinary Arts, Food Science and Technology, Human Nutrition and Dietetics, Chemistry, Biochemistry, Biotechnology, and Pharmacy, Psychology and Behavioral Sciences, Anthropology and Sociology, Applied Statistics and Data Analysis, Business Administration and Management (specializing in marketing and consumer research), as well as related fields.
• Professionals from diverse backgrounds seeking to integrate sensory methodologies into research, product development, or consumer behavior analysis.
• Researchers and academics aiming to apply interdisciplinary approaches in food perception, psychology, and market studies.

This Master’s is designed for professionals with training in:

• Gastronomy and Culinary Arts
• Food Science and Technology
• Human Nutrition and Dietetics
• Chemistry, Biochemistry, Biotechnology, and Pharmacy
• Psychology and Behavioral Sciences
• Anthropology and Sociology
• Applied Statistics and Data Analysis
• Business Administration and Management (specialized in marketing and consumer research)

Throughout the Master’s, participants will develop competencies in:

• Application of scientific methodologies in sensory analysis and consumer evaluation.
• Development of product innovation strategies based on perception and consumer behavior studies.
• Optimization of consumer experience through sensory analysis techniques in the food industry and beyond.

Not sure if your profile fits? If your academic background or professional experience is not listed, contact us so we can evaluate your profile and provide personalized guidance.

The Program integrates advanced theoretical knowledge with hands-on applications, equipping students with essential competencies in sensory analysis and consumer science. The program also includes a Master’s Thesis (TFM).

1st Year

1st Semester

• Introduction to Research Methodologies in Sensory Analysis
• Sensory Methodology Applied to Consumer Studies
• Statistics Applied to Sensory Analysis
• Project Management
• Sensory Analysis Applied to R&D

2nd Semester

• Methodology for Training Sensory Panels
• New Technologies Applied to Sensory Sciences
• Ethics and Regulations in Sensory Analysis
• Sensory Marketing
• Neuroscience, Physiology, and Genetics
• Psychology and Sociology Applied to Consumer Studies

2nd Year

3rd Semester

• Master's Thesis

Master's Thesis

During the second year, you will undertake a Master’s Thesis (TFM) in leading companies, laboratories, or technology centers, both nationally and internationally. This project will allow you to apply the skills and knowledge acquired throughout the program in a real professional context.

Some of the areas where you can develop your Thesis include:

• Consumer behavior and preference research.
• Design of sensory-innovative food products.
• Studies on sustainability and its impact on consumer experience.

Upon completing the Master’s Degree in Sensory Analysis and Consumer Science, graduates will be prepared to assume strategic roles in various sectors within sensory analysis, consumer research, and product innovation. Career paths may include:

Food Industry:

• Participation in research and development (R&D) teams for the design and optimization of innovative products.
• Collaboration in the creation of food quality control systems.
• Development of food sustainability projects, integrating sensory analysis into innovation processes in R&D.

Consulting and Sensory Analysis:

• Strategic consulting in regulatory compliance, innovative product 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 universities.
• Innovation in new consumer-focused sensory methodologies, emphasizing emotional response and immersive experiences.
• Development of new methods to understand consumer behavior, food choices, the impact of context, and sociocultural variables, among others.

Education and Training:

• Teaching sensory analysis methodologies, consumer behavior, and food quality control in educational institutions and training centers.
• Design and execution of practical workshops and academic programs focused on consumer sciences and food technologies.

Entrepreneurship:

• Participation in and creation of startups and innovative projects that integrate sensory analysis and product design in sectors such as food and beverages.

Where You Can Make an Impact

• Multinational food companies leading innovation in consumer products.
• Startups specializing in food technology and product development.
• Government agencies and regulatory bodies overseeing food quality and safety.
• Universities and research centers advancing sensory science and consumer behavior studies.

This broad range of opportunities will enable you to effectively integrate into growing sectors, contributing to innovation and sustainability in a global market.

• Master sensory analysis and consumer sciences by developing competencies in various scientific fields, such as the use of qualitative and quantitative methodologies, or the integration of psychological, sociocultural, and technological approaches in the study of food perception.
• Promote innovation and sustainability in the food industry by designing sensory strategies applied to the development of products that address societal challenges (climate change, population aging, etc.), consumer demands, and the need to build more sustainable and environmentally responsible food systems.
• Train in processes that integrate scientific, psychological, and sociocultural approaches to understand consumer behavior and apply this knowledge to various research, innovation, and product control projects.
• Foster an interdisciplinary and collaborative perspective, training professionals capable of leading teams and projects in areas related to gastronomy, such as nutrition, food technology, or marketing, to generate holistic solutions in the food market.
• Drive knowledge transfer and leadership in innovation, strengthening the connection between research and professional practice, and developing competencies to apply sensory methodologies in industry, academia, and entrepreneurship.

The Master's Degree in Sensory Analysis and Consumer Sciences is delivered through the learning by doing methodology, which is based on practice, experimentation, and collaborative learning. This approach ensures that you acquire fundamental competencies and progress towards specialized applications. The program follows a structured, progressive learning approach, combining theoretical instruction with applied activities and real-world projects.

Key Methodology Elements

• Case Studies and Simulations: Analysis of real industry challenges through individual and group projects, allowing students to develop innovative solutions in sensory marketing and product development.
• Team Projects and Strategic Market Insights: Collaborative activities that build interdisciplinary teamwork skills, focusing on consumer study design and market analysis.
• Masterclasses and Seminars with Industry Experts: Opportunities to interact with leading professionals in sensory sciences, exploring emerging trends, innovations, and strategic applications.

Key Learning Experiences:

• Sensory Panel Training: Advanced training in organoleptic evaluation techniques to assess and validate food and beverage products.
• Simulations: Hands-on experience in designing and executing sensory evaluation protocols
• Master’s Thesis: Final individual project addressing real-world challenges, integrating scientific research and professional application.

Evaluation System:

The program applies a continuous assessment model complemented by structured evaluation milestones. The assessment system includes:

• Active participation in interactive classes, workshops, and research discussions.
• Development and presentation of individual and group projects with real-world applications.
• Practical training in sensory laboratories.
• Case study evaluations and applied simulations.
• Technical assessments and research-based evaluations.
• Completion of a Master’s Thesis, demonstrating advanced analytical and applied research skills.