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
• 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
• Fuller, Gordon W., New Food Product Development: From Concept to Marketplace., 3rd ed., Hoboken, CRC Press, 2011
• Varela Tomasco, Paula; Ares, Gaston, Novel techniques in sensory characterization and consumer profiling, Boca Raton, FL, CRC Press, [2014]
• Meilgaard, Morten C.; Civille, Gail Vance; Carr, B. Thomas, Sensory evaluation techniques, Fifth edition., 2016

Reference literature

• Berg, Egel Weie, Sensorisk analyse: [bedømmelse av næringsmidler], 2. utg., Oslo, Universitetsforl., cop. 1997
• Nylander, Annica et al., Livsmedelsvetenskap, 2., [rev. och uppdaterade] uppl., Lund, Studentlitteratur, 2014
• Sensorikk: måling med menneskelige sanser, 3. utg., Oslo, Kopinor pensum, 2015
• Bryman, Alan, Samhällsvetenskapliga metoder, Upplaga 3, Stockholm, Liber, [2018]
• Time-dependent measures of perception in sensory evaluation / edited by Joanne Hort, Sarah E. Kemp, Tracey Hollowood, uuuu-uuuu