MCB-30806 Sensory Perception and Consumer Preference


Studiepunten 6.00

Group work10
Independent study0
Course coordinator(s)prof. dr. ir. JCM van Trijp
Lecturer(s)dr. GB Dijksterhuis
dr. B Piqueras Fiszman
prof. V Fogliano
dr. ir. PW van Kleef
dr. EWI van Herpen
prof. dr. ir. JCM van Trijp
Examiner(s)prof. dr. ir. JCM van Trijp

Language of instruction:


Assumed knowledge on:

MCB-20806 Principles of Consumer Studies; MCB-30306 Consumer Behaviour: Concepts and Research Methods.

Continuation courses:

Innovations in Marketing Decision Making; Thesis Marketing & consumer Behaviour; Sensory Research (ATV).


The human senses are the consumer's window to the world. This course teaches how sensory perception drives and affects consumer behaviour in the market place and how marketing offerings (products, services and environments) can be designed to optimize the consumer's experience.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand information processing along the sensory 'supply chain' from the physical stimulant (product, service, environment), through the human sensory perception system (peripheral and central nerve system) to the integration and action side of the human brain (appreciation, mood, and behaviour in the market place);
- understand dominant theories regarding when and why sensory perception is a relatively more or relatively less important driver of consumer preference and choice;
- demonstrate understanding of how sensory stimulation affects consumer behavior in the market place by applying the theory of this course for developing a new 'kids' product.


- lectures based on students'  pre-reading of the literature;

- guest lectures;

- group work on assignment.


- written examination with open questions (70%);
- assessment of group assignment (30%);
Each component requires a minimum of 5 to pass.


Journal articles.

Verplicht voor: MMEManagement, Economics and Consumer StudiesMScB: Spec. B - Consumer Studies5AF
Keuze voor: MFTFood TechnologyMScG: Spec. G - Sensory Science5AF
MFTFood TechnologyMScA: Spec. A - Product Design and Ingredient Functionality5AF
MFTFood TechnologyMScF: Spec. F - Gastronomy Science5AF
MNHNutrition and HealthMScD: Spec. D - Sensory Science5AF
MFQFood Quality ManagementMScC: Spec. C - User-Oriented Food Quality5AF