Food Technology, Experimental Foods and Sensory Evaluation
10 credit points
Reading list, D-level, 2HK230
A revised version of the reading list is available.
Main group 1
- Andersen, Poul Erner; Risum, Jørgen, Livsmedelsteknologi. 2, Vegetabiliska livsmedel, Lund, Studentlitteratur, 1993
- Andersen, Poul Erner; Risum, Jørgen, Livsmedelsteknologi. 3, Animaliska livsmedel, Lund, Studentlitteratur, 1993
- 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, 2. ed., Boca Raton, Fla., CRC, cop. 2005
- Lawless, Harry T, Sensory evaluation of food: principles and practices, New York, Kluwer Academic/Plenum Publishers, 1999
- Naes, T; Nyvold, T E, Creative design: an efficient tool for product development, Part of: Food quality and preference., 2004, p. 97–104; 8 ref
- Olsson, Henny; Sörensen, Stefan, Forskningsprocessen: kvalitativa och kvantitativa perspektiv., 1. uppl., Stockholm, Liber, 2001 ; (Falköping, 2001
- Berg, Egel Weie; Sensorisk studiegruppe, Sensorisk analyse: [bedømmelse av naeringsmidler]., 2. utg., Oslo, Universitetsforl., 1997