Kurslitteratur

• Bryman, Alan; Nilsson, Björn, Samhällsvetenskapliga metoder, 1. uppl., Malmö, Liber ekonomi, 2002Obligatorisk*
• Ellekjaer, M R; Ilseng, M A; Naes, T, A case study of the use of experimental design and multivariate analysis in product improvement, Ingår i: Food quality and preference., vol. 7, nr. 1, 1996, s. 29–36Obligatorisk* (Finns för kopiering på institutionen.)
• Fuller, Gordon W., New food product development: from concept to marketplace, 2. ed., Boca Raton, Fla., CRC, cop. 2005Obligatorisk*
• Lawless, Harry T, Sensory evaluation of food: principles and practices, New York, Kluwer Academic/Plenum Publishers, 1999Obligatorisk*
• Jonsson, Lena m.fl., Livsmedelsvetenskap, 1 uppl., Studentlitteratur, 2007Obligatorisk*
• Meilgaard, Morten; Civille, Gail Vance; Carr, B. Thomas, Sensory evaluation techniques, 3rd ed., Boca Raton, Fla., CRC Press, c1999Obligatorisk*
• Berg, Egel Weie; Sensorisk studiegruppe, Sensorisk analyse: [bedømmelse av naeringsmidler]., 2. utg., Oslo, Universitetsforl., 1997Obligatorisk* (sid 133–208.)

Laborationsanvisningar med protokoll.

* Obligatorisk