Students

Our Students and Student Opportunities

We're proud to help train the next generation of sensory and consumer research scientists. Our students receive hands-on, industry-relevant experience while they work alongside faculty and staff in the Sensory and Consumer Research Center.

Become a Student — Earn Your Sensory Degree

Interested in the sensory profession? Kansas State University has three graduate programs offered online and at the Olathe campus that provide the knowledge and skills needed for a career in sensory analysis and consumer behavior.

Advantages at Kansas State University

Students are offered unparalleled educational opportunities at Kansas State University's Sensory and Consumer Research Center.

These include:

• Receiving a comprehensive, interdisciplinary education as you take classes in sensory analysis, consumer behavior, descriptive sensory analysis, statistics, marketing, food science and psychology.
• Assisting or teaching classes in sensory analysis.
• Working on both consumer and descriptive sensory projects for some of the largest international companies.
• Becoming eligible to earn a 3–6-month internship with a leading company. Previous students have completed internships at Coors Brewing Company, S.C. Johnson & Son Inc., Nestlé S.A., Mars Inc., Unilever PLC, Nabisco, Avon Products Inc. and PepsiCo Inc.

Current Students

Sidharth Babu
Sidharth is from India. He is a current Ph.D. candidate who earned his M.S. from Kansas State University. His research is about how sensory optimization helps in product development. Connect with Sidharth on LinkedIn.

Esther Arthur
Esther is from Ghana. She is a current M.S. student and earned her B.S. from the University of Ghana. Connect with Esther on LinkedIn.

Jocelyne Freitas
Jocelyne is from Panama. She is a current M.S. student and Fulbright student. She earned her B.S. from Autonomous University of Chiriqui in Panama. Connect with Jocelyne on LinkedIn.

Doris Agyei
Doris is from Ghana. She is a current M.S. student and earned her B.S. from Kwame Nkrumah University of Science and Technology in Ghana. Her research is on consumer evaluation and instrumental analysis of chemical compounds associated with beany aroma in foods. Connect with Doris on LinkedIn.

Gongshun Yang
Gongshun is from China. He is a current Ph.D. candidate and earned his M.S. from from Kansas State University. His research is on a novel scale for assessing freshness perceptions. Connect with Gongshun on LinkedIn.