Sensory Evaluation Techniques, Advanced Level
7.5 credits
Reading list, Master's level, 2HK037
A revised version of the reading list is available.
Mandatory litterature
- 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
- Varela, Paula; Ares, Gaston, Novel Techniques in Sensory Characterization and Consumer Profiling, CRC Press, 2014
- Varela Tomasco, Paula; Ares, Gaston, Novel techniques in sensory characterization and consumer profiling, Boca Raton, FL, CRC Press, [2014]
- Meilgaard, Morten C., Sensory evaluation techniques, 2016
Reference literature
- Berg, Egel Weie, Sensorisk analyse: [bedømmelse av næringsmidler], 2. utg., Oslo, Universitetsforl., cop. 1997
- Bryman, Alan, Samhällsvetenskapliga metoder, 2., [rev.] uppl., Malmö, Liber, 2011
- Sensorikk: måling med menneskelige sanser, 3. utg., Oslo, Kopinor pensum, 2015