Sensory Evaluation Techniques and Product Development
15 credits
Reading list, Bachelor's level, 2HK035
A revised version of the reading list is available.
Main group 1
- Fuller, Gordon W., New food product development: from concept to marketplace, 2. ed., Boca Raton, Fla., CRC, cop. 2005Compulsory
- Lawless, Harry T, Sensory evaluation of food: principles and practices, New York, Kluwer Academic/Plenum Publishers, 1999Compulsory
- Jonsson, Lena et al., Livsmedelsvetenskap, 1 uppl., Studentlitteratur, 2007Compulsory
- Meilgaard, Morten C.; Civille, Gail Vance; Carr, B. Thomas, Sensory evaluation techniques, 4. ed., Boca Raton, Fla., CRC ;a London :b Taylor & Francis [distributor], 2007Compulsory
- Ellekjaer, M R; Ilseng, M A; Naes, T, A case study of the use of experimental design and multivariate analysis in product improvement, Part of: Food quality and preference., vol. 7, no. 1, 1996, p. 29–36Compulsory
- Bryman, Alan, Samhällsvetenskapliga metoder, 2., [rev.] uppl., Malmö, Liber, 2011Compulsory
- Gustafsson, Inga-Britt, Sensorik och marknadsföring, 1. uppl., Lund, Studentlitteratur, 2014Compulsory
Main group 2
- Backman, Jarl, Rapporter och uppsatser, 2., rev. uppl., Lund, Studentlitteratur, 2008
* Compulsory