Sensory Evaluation Techniques and Product Development
15 credits
Reading list, Bachelor's level, 2HK035
A revised version of the reading list is available.
Mandatory literature
- 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. 29–36
- Fuller, Gordon W., New Food Product Development: From Concept to Marketplace., 3rd ed., Hoboken, CRC Press, 2011
- Gustafsson, Inga-Britt, Sensorik och marknadsföring, 1. uppl., Lund, Studentlitteratur, 2014
- Lawless, Harry T.; Heymann, Hildegarde., Sensory Evaluation of Food: Principles and Practices, New York, NY, Springer New York, 2010
- Meilgaard, Morten C., Sensory evaluation techniques, 2016
Reference literature
- Backman, Jarl, Rapporter och uppsatser, 3., [rev.] uppl., Lund, Studentlitteratur, 2016
- Bryman, Alan, Samhällsvetenskapliga metoder, 2., [rev.] uppl., Malmö, Liber, 2011
- Nylander, Annica et al., Livsmedelsvetenskap, 2., [rev. och uppdaterade] uppl., Lund, Studentlitteratur, 2014
- Berg, Egel Weie; Sensorisk studiegruppe, Sensorisk analyse: [bedømmelse av naeringsmidler]., 2. utg., Oslo, Universitetsforl., 1997
- Sensorikk: måling med menneskelige sanser, 3. utg., Oslo, Kopinor pensum, 2015