Swedish name: Livsmedelsdesign-Sensorisk analys och produktutveckling
This syllabus is valid: 2014-08-25 valid to 2020-08-09 (newer version of the syllabus exists)
Syllabus for courses starting after 2026-07-20
Syllabus for courses starting between 2022-08-01 and 2026-07-19
Syllabus for courses starting between 2022-07-25 and 2022-07-31
Syllabus for courses starting between 2021-08-30 and 2022-07-24
Syllabus for courses starting between 2020-08-10 and 2021-08-29
Syllabus for courses starting between 2014-08-25 and 2020-08-09
Syllabus for courses starting between 2011-08-29 and 2014-08-24
Course code: 2KN018
Credit points: 15
Education level: Second cycle
Main Field of Study and progress level:
Food and Nutrition: Second cycle, has only first-cycle course/s as entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Revised by: Head of Department of Food and Nutrition, 2014-06-09
The goal of the course is to provide basic knowledge about sensory analysis and product development and to increase the students ability to critically study and analyse scientific literature in the field.
The course consists of two modules:
Module 1. Sensory analysis, 7,5 HE credits
Module 2. Product development, 7,5 HE credits
Module 1. Sensory analysis, 7,5 HE credits
This module consists of a general introduction to sensory analysis what sensory analysis is, methods and how they are used. The course also provides a deeper theoretical and practical understanding of the different methods and when to use them. Also discussed are design, panel selection, panel training, premises and sensory scales. Students should develop their ability to identify problems and choose sensory methods based on how the problem is formulated and the purpose; carrying out sensory tests; statistically analysing, interpreting and presenting sensory data. The anatomy of sense organs and physiological factors are included to give a better understanding of human perception. Also discussed is the use of humans as measuring instruments - how we detect, discriminate and quantify our sensations.
Module 2. Product development, 7,5 HE credits
In this module, issues such as project planning, recipe development, quality insurance, market research, food packaging and processes are covered. In the course, Swedish and international research within these fields will be considered.
Module 1. Sensory analysis, 7,5 HE credits
Students should after module one:
Module 2. Product development, 7,5 HE credits
Students should after module two:
Univ: Pass grades in at least 90 ECTS in Food and Nutrition, including 15 credits thesis or completed 150 ECTS in the food agronomic or food engineering or equivalent.
English proficiency equivalent to English A from Swedish Upper secondary education. (IELTS (Academic) with minimum score 5.5 and no individual score below 5.0. TOEFL (Paper based with minimum score 530 and minimum TWE 4). TOEFL (Internet based with minimum score 72 and minimum Written 17)). Basic entrance requirements for higher studies in Swedish language proficiency is also required if the course is taught in Swedish.
The teaching consists of lectures, seminars and laboratory work. Taking part of seminars and laboratory work is compulsory.
Module 1. Sensory analysis.
Student work is evaluated through a written exam, oral presentations of laboratory group work and active participation in seminars. Laboratory work and seminars are graded Pass or Fail.
Module 2. Product development.
Evaluation of student work takes place in the form of written and oral presentations individually and in groups. Presentations of laboratory work, seminars and a written report. Student work is evaluated through active participation in and oral presentation of laboratory group work, individually written presentations of laboratory work and opposition of other students’ presentations.
Full course.
The student has to pass all compulsory assignments and tests in both modules before marks are assigned for the full course. To obtain the mark Pass with Distinction for the full course, this mark is required for both modules. The marking scale is Fail, Pass and Pass with Distinction for both modules.
A re-test will be offered within three months of the regular examination, however, re-test is offered no earlier than ten working days after the students have been told about the result of the regular examination and a copy of the student's exam is available. Furthermore, at least one more retest should be offered within one year from the regular examination. If the examination or practical assignments cannot be repeated under the current rules for retesting it may instead be replaced with another task. The scope and content of such task shall be proportionate to the failed test / practical assignment
For rules and regulations about the examination/assessment see the University’s Code of Rules and Procedures.
Equivalency credits
The equivalence of course credits (completely or partially) can be assessed (see the University’s Code of Rules and Procedures). An application can be made on a special form according to the Student Services’ directive.
Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
ISBN: 978-1-4419-6488-5
Mandatory
Flavor measurement
Ho Chi-Tang, Manley Charles H
New York : M. Dekker : c1993 : xii, 379 p. :
ISBN: 0-8247-9056-1 (acid-free paper)
Dijksterhuis Garmt B.
Multivariate data analysis in sensory and consumer science
Trumbull, Conn. : Food & Nutrition Press : cop. 1997 : 317 s. :
ISBN: 0-917678-41-9
Sensation and perception
Coren Stanley, Ward Lawrence M, Enns James T
6th ed. : Hoboken, N.J. : John Wiley & Sons : c2004 : x, 598 p. :
ISBN: 0-471-45147-9 (cloth : international edition) : No price
Sensory evaluation techniques
Meilgaard Morten C., Civille Gail Vance, Carr B. Thomas
4. ed. : Boca Raton, Fla. : CRC : 2007 : [16], 448 p. :
ISBN: 978-0-8493-3839-7 (hbk.) : ?49.99
Jonsäll A.
Sensory Quality of Pork, influences of Rearing System, Feed, Genotype and Sex
Uppsala Universitet : 2000 :
Logue Alexandra Woods
The psychology of eating and drinking
3. ed. : New York : Brunner-Routledge : 2004 : xiv, 359 s. :
ISBN: 0-415-95008-2 (inb.)
Developing new food products for a changing marketplace
Brody Aaron L., Lord John B.
2. ed. : Boca Raton, Fla. : CRC Press : 2007 : xxiv, 587 p. :
ISBN: 978-0-8493-2833-6 (alk. paper)
Mandatory
Marketing research : methodological foundations
Churchill Gilbert A., Iacobucci Dawn
8. ed. : Mason, Ohio : South-Western : cop. 2002 : xxvi, 1006 s. :
ISBN: 0-03-033101-3
New products management
Crawford Merle, Di Benedetto Anthony
9. ed. : Boston : McGraw-Hill /Irwin : 2008 : xviii, 558 s. :
ISBN: 978-0-07-126336-8
Fellows Peter
Food processing technology : principles and practice
3. ed. : Cambridge : Woodhead : 2009 : 913 s. :
ISBN: 978-1-84569-216-2 (pbk)
Food flavours : biology and chemistry
Fisher Carolyn, Scott Thomas R.
Cambridge : Royal Society of Chemistry, Information Services : cop. 1997 : ix,165p :
ISBN: 0-85404-538-4 (pbk) ; No price : Formerly CIP
Fuller Gordon W.
New food product development : from concept to marketplace
2. ed. : Boca Raton, Fla. : CRC : cop. 2005 : 388 s. :
ISBN: 0-8493-1673-1
Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
ISBN: 978-1-4419-6488-5
Mandatory
Flavor measurement
Ho Chi-Tang, Manley Charles H
New York : M. Dekker : c1993 : xii, 379 p. :
ISBN: 0-8247-9056-1 (acid-free paper)
Dijksterhuis Garmt B.
Multivariate data analysis in sensory and consumer science
Trumbull, Conn. : Food & Nutrition Press : cop. 1997 : 317 s. :
ISBN: 0-917678-41-9
Sensation and perception
Coren Stanley, Ward Lawrence M, Enns James T
6th ed. : Hoboken, N.J. : John Wiley & Sons : c2004 : x, 598 p. :
ISBN: 0-471-45147-9 (cloth : international edition) : No price
Sensory evaluation techniques
Meilgaard Morten C., Civille Gail Vance, Carr B. Thomas
4. ed. : Boca Raton, Fla. : CRC : 2007 : [16], 448 p. :
ISBN: 978-0-8493-3839-7 (hbk.) : ?49.99
Jonsäll A.
Sensory Quality of Pork, influences of Rearing System, Feed, Genotype and Sex
Uppsala Universitet : 2000 :
Logue Alexandra Woods
The psychology of eating and drinking
3. ed. : New York : Brunner-Routledge : 2004 : xiv, 359 s. :
ISBN: 0-415-95008-2 (inb.)
Developing new food products for a changing marketplace
Brody Aaron L., Lord John B.
2. ed. : Boca Raton, Fla. : CRC Press : 2007 : xxiv, 587 p. :
ISBN: 978-0-8493-2833-6 (alk. paper)
Mandatory
Marketing research : methodological foundations
Churchill Gilbert A., Iacobucci Dawn
8. ed. : Mason, Ohio : South-Western : cop. 2002 : xxvi, 1006 s. :
ISBN: 0-03-033101-3
New products management
Crawford Merle, Di Benedetto Anthony
9. ed. : Boston : McGraw-Hill /Irwin : 2008 : xviii, 558 s. :
ISBN: 978-0-07-126336-8
Fellows Peter
Food processing technology : principles and practice
3. ed. : Cambridge : Woodhead : 2009 : 913 s. :
ISBN: 978-1-84569-216-2 (pbk)
Food flavours : biology and chemistry
Fisher Carolyn, Scott Thomas R.
Cambridge : Royal Society of Chemistry, Information Services : cop. 1997 : ix,165p :
ISBN: 0-85404-538-4 (pbk) ; No price : Formerly CIP
Fuller Gordon W.
New food product development : from concept to marketplace
2. ed. : Boca Raton, Fla. : CRC : cop. 2005 : 388 s. :
ISBN: 0-8493-1673-1
Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
ISBN: 978-1-4419-6488-5
Mandatory
Logue Alexandra Woods
The psychology of eating and drinking
3. ed. : New York : Brunner-Routledge : 2004 : xiv, 359 s. :
ISBN: 0-415-95008-2 (inb.)
Mandatory
Guidelines for sensory analysis in food product development and quality control.
Carpenter Roland P, Lyon David H, Hasdell Terry A
2nd ed. : Gaithersburg, Md. : Aspen Publishers : 2000 : xxvii, 210 p. :
ISBN: 0-8342-1642-6 ; CIP rev.
Flavor measurement
Ho Chi-Tang, Manley Charles H
New York : M. Dekker : c1993 : xii, 379 p. :
ISBN: 0-8247-9056-1 (acid-free paper)
Sensation and perception
Coren Stanley, Ward Lawrence M, Enns James T
6th ed. : Hoboken, N.J. : John Wiley & Sons : c2004 : x, 598 p. :
ISBN: 0-471-45147-9 (cloth : international edition) : No price
Dijksterhuis Garmt B.
Multivariate data analysis in sensory and consumer science
Trumbull, Conn. : Food & Nutrition Press : cop. 1997 : 317 s. :
ISBN: 0-917678-41-9
Sensory science theory and applications in foods
Lawless Harry T, Klein Barbara P
New York : M. Dekker : 1991. : x, 441 s. :
ISBN: 0-8247-8537-1 (alk. paper)
Psychological Basis of Sensory Evaluation
McBride R L, MacFie H J H
London : Elsevier Applied Science : 1990 : 212 s. :
Sensory evaluation techniques
Meilgaard Morten C., Civille Gail Vance, Carr B. Thomas
4. ed. : Boca Raton, Fla. : CRC : 2007 : [16], 448 p. :
ISBN: 978-0-8493-3839-7 (hbk.) : ?49.99
O'Mahony Michael
Sensory evaluation of food : statistical methods and procedures
New York : Marcel Dekker : cop. 1986 : xv, 487 s. :
ISBN: 0-8247-7337-3
Poste Linda M
Laboratory methods for sensory analysis of food
Ottawa, Canada : Canada Communication Group, Pub. Centre : 1991. : vii, 90 s. :
ISBN: 0-660-13807-7
Sensory evaluation practices
Stone Herbert, Sidel Joel L.
3. ed. : San Diego : Academic Pr. : 2004 : xiv, [2], 377 s. :
ISBN: 0-12-672690-6
Arvidsson-Fyrberg K
Morphological and Psychophysical Studies on Taste Receptors of the Fungiform Papillae in Man and Monkey
Stockholm: Avhandling : 1981 :
Haglund Ã…sa
Sensory quality of tomato, carrot and wheat : influences of growing systems
Uppsala : Univ. : 1998 : [1], 39 s. :
ISBN: 91-554-4123-8 ; 100:00
Johansson L.
Eating Quality of Rainbow Trout
Uppsala Universitet : 1992 :
Jonsäll A.
Sensory Quality of Pork, influences of Rearing System, Feed, Genotype and Sex
Uppsala Universitet : 2000 :
McGee Harold
On food and cooking : the science and lore of the kitchen
New York : Scribner : 2004 : 884 s. :
ISBN: 0-684-80001-2
Nygren Tobias
Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques
Örebro : Örebro universitetsbibliotek : 2004 : 66 s. :
urn:nbn:se:oru:diva-56
ISBN: 91-7668-379-6
Wendin Karin
Sensory dynamics in emulsion products differing in fat content
Göteborg : Chalmers tekniska högsk. : 2001 : viii, 51 s. :
ISBN: 91-7197-988-3
Developing new food products for a changing marketplace
Brody Aaron L., Lord John B.
2. ed. : Boca Raton, Fla. : CRC Press : 2007 : xxiv, 587 p. :
ISBN: 978-0-8493-2833-6 (alk. paper)
Mandatory
Foods : a scientific approach
Charley Helen, Weaver Connie
3. ed. : Upper Saddle River, N.J. : Merrill : cop. 1998 : 582 s.a (xxiii, 582 p.) :
ISBN: 0-02-321951-3
Marketing research : methodological foundations
Churchill Gilbert A., Iacobucci Dawn
8. ed. : Mason, Ohio : South-Western : cop. 2002 : xxvi, 1006 s. :
ISBN: 0-03-033101-3
New products management
Crawford Merle, Di Benedetto Anthony
9. ed. : Boston : McGraw-Hill /Irwin : 2008 : xviii, 558 s. :
ISBN: 978-0-07-126336-8
Fellows Peter
Food processing technology : principles and practice
3. ed. : Cambridge : Woodhead : 2009 : 913 s. :
ISBN: 978-1-84569-216-2 (pbk)
Food flavours : biology and chemistry
Fisher Carolyn, Scott Thomas R.
Cambridge : Royal Society of Chemistry, Information Services : cop. 1997 : ix,165p :
ISBN: 0-85404-538-4 (pbk) ; No price : Formerly CIP
Fennema Owen R.
Food chemistry
3. ed. : New York : Dekker : cop. 1996 : xii, 1069 s. :
ISBN: 0-8247-9346-3 (inb.)
Fuller Gordon W.
New food product development : from concept to marketplace
2. ed. : Boca Raton, Fla. : CRC : cop. 2005 : 388 s. :
ISBN: 0-8493-1673-1
The science of food
Gaman P. M., Sherrington K. B.
4. ed. : Oxford : Butterworth-Heinemann : 1996 : x, 326 s. :
ISBN: 0-7506-2373-X (pbk) ; No price
Functional food i Sverige : svenska livsmedelsföretags syn på produktutveckling och marknadsföring = Functional food in Sweden : attitudes to R&D and marketing among Swedish food companies
Mark-Herbert Cecilia, Nyström Harry
Uppsala : Sveriges lantbruksuniversitet : 1993 : 24, [9] s. :
Ruiter A.
Fish and fishery products
Wallingford : CAB International : c1995 : xi,387s :
ISBN: 0-85198-927-6 ; No price : Formerly CIP
Kähkönen Päivi
Consumer acceptance of reduced-fat foods : the effects of product information
Helsinki : University of Helsinki, Department of Food Technology : 2000 : 33, [58] s. :
ISBN: 951-45-9373-1 (hft.)
Hamberg Lars
Shaping of food microstructures
Göteborg : Chalmers tekniska högsk. : 2003 : vi, 48 s. :
ISBN: 91-7291-284-7
Toledo-Alonzo Patricia
Studies of raw milk from sustainable/organic production systems
Uppsala : Sveriges lantbruksuniv. : 2003 : 33 s. :
ISBN: 91-576-6594-X
Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
ISBN: 978-1-4419-6488-5
Mandatory
Logue Alexandra Woods
The psychology of eating and drinking
3. ed. : New York : Brunner-Routledge : 2004 : xiv, 359 s. :
ISBN: 0-415-95008-2 (inb.)
Mandatory
Guidelines for sensory analysis in food product development and quality control.
Carpenter Roland P, Lyon David H, Hasdell Terry A
2nd ed. : Gaithersburg, Md. : Aspen Publishers : 2000 : xxvii, 210 p. :
ISBN: 0-8342-1642-6 ; CIP rev.
Flavor measurement
Ho Chi-Tang, Manley Charles H
New York : M. Dekker : c1993 : xii, 379 p. :
ISBN: 0-8247-9056-1 (acid-free paper)
Sensation and perception
Coren Stanley, Ward Lawrence M, Enns James T
6th ed. : Hoboken, N.J. : John Wiley & Sons : c2004 : x, 598 p. :
ISBN: 0-471-45147-9 (cloth : international edition) : No price
Dijksterhuis Garmt B.
Multivariate data analysis in sensory and consumer science
Trumbull, Conn. : Food & Nutrition Press : cop. 1997 : 317 s. :
ISBN: 0-917678-41-9
Sensory science theory and applications in foods
Lawless Harry T, Klein Barbara P
New York : M. Dekker : 1991. : x, 441 s. :
ISBN: 0-8247-8537-1 (alk. paper)
Variansanalyse for sensoriske data
Lea Per, Næs Tormod, Rødbotten Marit
1. oppl. : Oslo : Matforsk : 1991 : 98 s. :
ISBN: 82-90394-33-0
Logue Alexandra Woods
The psychology of eating and drinking
3. ed. : New York : Brunner-Routledge : 2004 : xiv, 359 s. :
ISBN: 0-415-95008-2 (inb.)
Lundgren B
Handbok i sensorisk analys. SIK-rapport nr 470
Svenska Livsmedelsinstitutet : 1994 :
Psychological Basis of Sensory Evaluation
McBride R L, MacFie H J H
London : Elsevier Applied Science : 1990 : 212 s. :
Sensory evaluation techniques
Meilgaard Morten C., Civille Gail Vance, Carr B. Thomas
4. ed. : Boca Raton, Fla. : CRC : 2007 : [16], 448 p. :
ISBN: 978-0-8493-3839-7 (hbk.) : ?49.99
O'Mahony Michael
Sensory evaluation of food : statistical methods and procedures
New York : Marcel Dekker : cop. 1986 : xv, 487 s. :
ISBN: 0-8247-7337-3
Poste Linda M
Laboratory methods for sensory analysis of food
Ottawa, Canada : Canada Communication Group, Pub. Centre : 1991. : vii, 90 s. :
ISBN: 0-660-13807-7
Berg Egel Weie
Sensorisk analyse : [bedømmelse av næringsmidler]
2. utg. : Oslo : Universitetsforl. : cop. 1997 : 208 s. :
ISBN: 82-00-41879-0
Sensory evaluation practices
Stone Herbert, Sidel Joel L.
3. ed. : San Diego : Academic Pr. : 2004 : xiv, [2], 377 s. :
ISBN: 0-12-672690-6
Arvidsson-Fyrberg K
Morphological and Psychophysical Studies on Taste Receptors of the Fungiform Papillae in Man and Monkey
Stockholm: Avhandling : 1981 :
Haglund Ã…sa
Sensory quality of tomato, carrot and wheat : influences of growing systems
Uppsala : Univ. : 1998 : [1], 39 s. :
ISBN: 91-554-4123-8 ; 100:00
Johansson L.
Eating Quality of Rainbow Trout
Uppsala Universitet : 1992 :
Jonsäll A.
Sensory Quality of Pork, influences of Rearing System, Feed, Genotype and Sex
Uppsala Universitet : 2000 :
McGee Harold
On food and cooking : the science and lore of the kitchen
New York : Scribner : 2004 : 884 s. :
ISBN: 0-684-80001-2
Nygren Tobias
Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques
Örebro : Örebro universitetsbibliotek : 2004 : 66 s. :
urn:nbn:se:oru:diva-56
ISBN: 91-7668-379-6
Risvik E
New approaches to analysis and understanding of data in sensory science
Matfors-Norwegian Food Research Institute, Ã…s Norge : 1996 :
Wendin Karin
Sensory dynamics in emulsion products differing in fat content
Göteborg : Chalmers tekniska högsk. : 2001 : viii, 51 s. :
ISBN: 91-7197-988-3
Developing new food products for a changing marketplace
Brody Aaron L., Lord John B.
2. ed. : Boca Raton, Fla. : CRC Press : 2007 : xxiv, 587 p. :
ISBN: 978-0-8493-2833-6 (alk. paper)
Mandatory
Livsmedelsteknologi 1, Konserveringsmetoder
Andersen Poul Erner, Risum Jørgen
Lund : Studentlitteratur : 1991 : 383 s. :
ISBN: 91-44-31761-1
Livsmedelsteknologi 2, Vegetabiliska livsmedel
Andersen Poul Erner, Risum Jørgen
Lund : Studentlitteratur : 1993 : 463 s. :
ISBN: 91-44-31771-9
Livsmedelsteknologi. : 3 Animaliska livsmedel
Andersen Poul Erner, Risum Jørgen, Sahlin Peter
Lund : Studentlitteratur : 1993 : 344 s. :
ISBN: 91-44-31781-6 ; 410:00
Brohammer Göran
Produktekologi : handbok om livscykelanalys (LCA) i produktutveckling
Stockholm : Industrilitteratur : 1998 : 124 s. :
ISBN: 91-7548-544-3 ; 290:00
Foods : a scientific approach
Charley Helen, Weaver Connie
3. ed. : Upper Saddle River, N.J. : Merrill : cop. 1998 : 582 s.a (xxiii, 582 p.) :
ISBN: 0-02-321951-3
Marketing research : methodological foundations
Churchill Gilbert A., Iacobucci Dawn
8. ed. : Mason, Ohio : South-Western : cop. 2002 : xxvi, 1006 s. :
ISBN: 0-03-033101-3
New products management
Crawford Merle, Di Benedetto Anthony
9. ed. : Boston : McGraw-Hill /Irwin : 2008 : xviii, 558 s. :
ISBN: 978-0-07-126336-8
Carson David
Qualitative marketing research
London : SAGE : 2001 : xii, 239 s. :
ISBN: 0-7619-6365-0 ; £55.00 : CIP entry (Jan.)
Livsmedel. : Vol. 1 Del I: Livsmedelskemi och -teknologi; Del II: Livsmedelsteknik
Danielson Carl Erik, Hallström Bengt, Larsson Kåre
456 s. :
Livsmedel. : Vol. 2 Industriell livsmedelsproduktion
Danielson Carl Erik, Hallström Bengt, Larsson Kåre
[S.l. : s.n.] : 1988 : 325 s. :
Edvardsson Bo
Företagsstrategier för produktutveckling
Uppsala : Sveriges lantbruksuniv. : 1981 : [6], 133 s. :
ISBN: 91-576-0866-0
Eliasson A.C
Fysikaliska förändringar i samband med livsmedelsprocesser eller varför mjölken blir ost och mjölet bröd
Lunds tekniska högskola. Avd. för livsmedelsteknologi : 1993 :
Mat-Sverige i förändringens tid
Hallberg Ingela, Belaieff Peter, Furugren Bo
Stockholm : Utbildningsradion : 1993 : 200 s. :
ISBN: 91-26-92100-6 ; 205:00
Fellows Peter
Food processing technology : principles and practice
3. ed. : Cambridge : Woodhead : 2009 : 913 s. :
ISBN: 978-1-84569-216-2 (pbk)
Food flavours : biology and chemistry
Fisher Carolyn, Scott Thomas R.
Cambridge : Royal Society of Chemistry, Information Services : cop. 1997 : ix,165p :
ISBN: 0-85404-538-4 (pbk) ; No price : Formerly CIP
Fennema Owen R.
Food chemistry
3. ed. : New York : Dekker : cop. 1996 : xii, 1069 s. :
ISBN: 0-8247-9346-3 (inb.)
Fuller Gordon W.
New food product development : from concept to marketplace
2. ed. : Boca Raton, Fla. : CRC : cop. 2005 : 388 s. :
ISBN: 0-8493-1673-1
The science of food
Gaman P. M., Sherrington K. B.
4. ed. : Oxford : Butterworth-Heinemann : 1996 : x, 326 s. :
ISBN: 0-7506-2373-X (pbk) ; No price
Handbok i HACCP för små och stora livsmedelsföretag
Holmberg Torbjörn, Wallin Henrik
Doncaster : Highfield Publications : 2000 : 92 s. :
ISBN: 1-871912-43-1
Livsmedelsteknologi : kemiska grunder.
Larsson Kåre, Furugren Bo, Lunds universitet. Avdelningen för livsmedelsteknologi
Lund : Avd. för livsmedelsteknologi, Univ., 1995 ; (Alnarp : 1995 : 227, [3]s. : ill., diagr., tab. :
ISBN: 91-630-4025-5
Functional food i Sverige : svenska livsmedelsföretags syn på produktutveckling och marknadsföring = Functional food in Sweden : attitudes to R&D and marketing among Swedish food companies
Mark-Herbert Cecilia, Nyström Harry
Uppsala : Sveriges lantbruksuniversitet : 1993 : 24, [9] s. :
Ruiter A.
Fish and fishery products
Wallingford : CAB International : c1995 : xi,387s :
ISBN: 0-85198-927-6 ; No price : Formerly CIP
Wibeck Victoria
Fokusgrupper : om fokuserade gruppintervjuer som undersökningsmetod
2., uppdaterade och utök. uppl. : Lund : Studentlitteratur : 2010 : 178 s. :
ISBN: 978-91-44-05856-6
Kähkönen Päivi
Consumer acceptance of reduced-fat foods : the effects of product information
Helsinki : University of Helsinki, Department of Food Technology : 2000 : 33, [58] s. :
ISBN: 951-45-9373-1 (hft.)
Hamberg Lars
Shaping of food microstructures
Göteborg : Chalmers tekniska högsk. : 2003 : vi, 48 s. :
ISBN: 91-7291-284-7
Toledo-Alonzo Patricia
Studies of raw milk from sustainable/organic production systems
Uppsala : Sveriges lantbruksuniv. : 2003 : 33 s. :
ISBN: 91-576-6594-X
Märkning och marknadsföring av livsmedel : rapport från nordisk workshop 10-11 september 1997, Sollentuna, Sverige
København : Nordiska ministerrådet : cop. 1998 : 41 s. :
ISBN: 92-893-0165-1