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Syllabus:

Food design - Sensory Analysis and Product Development, 15 Credits

Swedish name: Livsmedelsdesign-Sensorisk analys och produktutveckling

This syllabus is valid: 2011-08-29 valid to 2014-08-24 (newer version of the syllabus exists)

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: Three-grade scale

Responsible department: Department of Food, Nutrition and Culinary Science

Contents

The goal of the course is to provide basic knowledge about sensory analysis and product development and to increase the student’s 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.

Expected learning outcomes

Module 1. Sensory analysis, 7,5 HE credits Students should after module one: • Have knowledge about sensory analysis in general and about different methods and know when to use them. • Be able to plan, organize and carry out the most common sensory tests and have the skill to arrange, interpret and report sensory data. • Be acquainted with setting design and its effect on sensory evaluation judges. • Be acquainted with panel recruitment, selection and training. • Have knowledge about sample preparation. • Have an understanding of the human perception processes. • Have knowledge if human senses anatomy and physiology. • Be able to interpret and critically review scientific articles. Module 2. Product development, 7,5 HE credits Students should after module two: • Understand the process of product development. • Be able to plan, organize and carry out product development projects. • Have knowledge of what kind of tools for project planning there are on the market. • Be acquainted with what type of quality system can be used. • Have knowledge about the effect of packaging on food quality. • Be aware of the chemical and technological processes in food handling. • Be able to interpret and critically review scientific articles.

Required Knowledge

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.

Form of instruction

The teaching consists of lectures, seminars and laboratory work. Taking part of seminars and laboratory work is compulsory.

Examination modes

Module 1. Sensory analysis 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 exam. 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. 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. 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.

Literature

  • Valid from: 2013 week 34

    Sensory Evaluation of Food : Principles and Practices
    Lawless Harry T., Heymann Hildegarde.
    New York, NY : Springer New York : 2010. :
    Table of Contents / Abstracts
    ISBN: 978-1-4419-6488-5
    Mandatory
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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.
    Search the University Library catalogue

    Flavor measurement
    Ho Chi-Tang, Manley Charles H
    New York : M. Dekker : c1993 : xii, 379 p. :
    ISBN: 0-8247-9056-1 (acid-free paper)
    Search the University Library catalogue

    Sensation and perception
    Coren Stanley, Ward Lawrence M, Enns James T
    6th ed. : Hoboken, N.J. : John Wiley & Sons : c2004 : x, 598 p. :
    http://www.loc.gov/catdir/description/wiley038/2003049725.html
    ISBN: 0-471-45147-9 (cloth : international edition) : No price
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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)
    Search the University Library catalogue

    Variansanalyse for sensoriske data
    Lea Per, Næs Tormod, Rødbotten Marit
    1. oppl. : Oslo : Matforsk : 1991 : 98 s. :
    ISBN: 82-90394-33-0
    Search the University Library catalogue

    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.)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Berg Egel Weie
    Sensorisk analyse : [bedømmelse av næringsmidler]
    2. utg. : Oslo : Universitetsforl. : cop. 1997 : 208 s. :
    ISBN: 82-00-41879-0
    Search the University Library catalogue

    Sensory evaluation practices
    Stone Herbert, Sidel Joel L.
    3. ed. : San Diego : Academic Pr. : 2004 : xiv, [2], 377 s. :
    ISBN: 0-12-672690-6
    Search the University Library catalogue

    Arvidsson-Fyrberg K
    Morphological and Psychophysical Studies on Taste Receptors of the Fungiform Papillae in Man and Monkey
    Stockholm: Avhandling : 1981 :

    Haglund Åsa
    Sensory quality of tomato, carrot and wheat : influences of growing systems
    Uppsala : Univ. : 1998 : [1], 39 s. :
    ISBN: 91-554-4123-8 ; 100:00
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Risvik E
    New approaches to analysis and understanding of data in sensory science
    Matfors-Norwegian Food Research Institute, Ås 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
    Search the University Library catalogue

    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. :
    http://www.loc.gov/catdir/toc/ecip0716/2007014912.html
    ISBN: 978-0-8493-2833-6 (alk. paper)
    Mandatory
    Search the University Library catalogue

    Livsmedelsteknologi 1, Konserveringsmetoder
    Andersen Poul Erner, Risum Jørgen
    Lund : Studentlitteratur : 1991 : 383 s. :
    ISBN: 91-44-31761-1
    Search the University Library catalogue

    Livsmedelsteknologi 2, Vegetabiliska livsmedel
    Andersen Poul Erner, Risum Jørgen
    Lund : Studentlitteratur : 1993 : 463 s. :
    ISBN: 91-44-31771-9
    Search the University Library catalogue

    Livsmedelsteknologi. : 3 Animaliska livsmedel
    Andersen Poul Erner, Risum Jørgen, Sahlin Peter
    Lund : Studentlitteratur : 1993 : 344 s. :
    ISBN: 91-44-31781-6 ; 410:00
    Search the University Library catalogue

    Brohammer Göran
    Produktekologi : handbok om livscykelanalys (LCA) i produktutveckling
    Stockholm : Industrilitteratur : 1998 : 124 s. :
    ISBN: 91-7548-544-3 ; 290:00
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    New products management
    Crawford Merle, Di Benedetto Anthony
    9. ed. : Boston : McGraw-Hill /Irwin : 2008 : xviii, 558 s. :
    http://www.loc.gov/catdir/enhancements/fy0743/2007036476-t.html
    ISBN: 978-0-07-126336-8
    Search the University Library catalogue

    Carson David
    Qualitative marketing research
    London : SAGE : 2001 : xii, 239 s. :
    ISBN: 0-7619-6365-0 ; £55.00 : CIP entry (Jan.)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Fellows Peter
    Food processing technology : principles and practice
    3. ed. : Cambridge : Woodhead : 2009 : 913 s. :
    ISBN: 978-1-84569-216-2 (pbk)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Fennema Owen R.
    Food chemistry
    3. ed. : New York : Dekker : cop. 1996 : xii, 1069 s. :
    ISBN: 0-8247-9346-3 (inb.)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Handbok i HACCP för små och stora livsmedelsföretag
    Holmberg Torbjörn, Wallin Henrik
    Doncaster : Highfield Publications : 2000 : 92 s. :
    ISBN: 1-871912-43-1
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Wibeck Victoria
    Fokusgrupper : om fokuserade gruppintervjuer som undersökningsmetod
    2., uppdaterade och utök. uppl. : Lund : Studentlitteratur : 2010 : 178 s. :
    ISBN: 978-91-44-05856-6
    Search the University Library catalogue

    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.)
    Search the University Library catalogue

    Hamberg Lars
    Shaping of food microstructures
    Göteborg : Chalmers tekniska högsk. : 2003 : vi, 48 s. :
    ISBN: 91-7291-284-7
    Search the University Library catalogue

    Toledo-Alonzo Patricia
    Studies of raw milk from sustainable/organic production systems
    Uppsala : Sveriges lantbruksuniv. : 2003 : 33 s. :
    http://www-mat21.slu.se/publikation/pdf/Patricia.pdf
    ISBN: 91-576-6594-X
    Search the University Library catalogue

    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
    Search the University Library catalogue

  • Valid from: 2012 week 31

    Sensory Evaluation of Food : Principles and Practices
    Lawless Harry T., Heymann Hildegarde.
    New York, NY : Springer New York : 2010. :
    Table of Contents / Abstracts
    ISBN: 978-1-4419-6488-5
    Mandatory
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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.
    Search the University Library catalogue

    Flavor measurement
    Ho Chi-Tang, Manley Charles H
    New York : M. Dekker : c1993 : xii, 379 p. :
    ISBN: 0-8247-9056-1 (acid-free paper)
    Search the University Library catalogue

    Sensation and perception
    Coren Stanley, Ward Lawrence M, Enns James T
    6th ed. : Hoboken, N.J. : John Wiley & Sons : c2004 : x, 598 p. :
    http://www.loc.gov/catdir/description/wiley038/2003049725.html
    ISBN: 0-471-45147-9 (cloth : international edition) : No price
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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)
    Search the University Library catalogue

    Variansanalyse for sensoriske data
    Lea Per, Næs Tormod, Rødbotten Marit
    1. oppl. : Oslo : Matforsk : 1991 : 98 s. :
    ISBN: 82-90394-33-0
    Search the University Library catalogue

    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.)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Berg Egel Weie
    Sensorisk analyse : [bedømmelse av næringsmidler]
    2. utg. : Oslo : Universitetsforl. : cop. 1997 : 208 s. :
    ISBN: 82-00-41879-0
    Search the University Library catalogue

    Sensory evaluation practices
    Stone Herbert, Sidel Joel L.
    3. ed. : San Diego : Academic Pr. : 2004 : xiv, [2], 377 s. :
    ISBN: 0-12-672690-6
    Search the University Library catalogue

    Arvidsson-Fyrberg K
    Morphological and Psychophysical Studies on Taste Receptors of the Fungiform Papillae in Man and Monkey
    Stockholm: Avhandling : 1981 :

    Haglund Åsa
    Sensory quality of tomato, carrot and wheat : influences of growing systems
    Uppsala : Univ. : 1998 : [1], 39 s. :
    ISBN: 91-554-4123-8 ; 100:00
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Risvik E
    New approaches to analysis and understanding of data in sensory science
    Matfors-Norwegian Food Research Institute, Ås 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
    Search the University Library catalogue

    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. :
    http://www.loc.gov/catdir/toc/ecip0716/2007014912.html
    ISBN: 978-0-8493-2833-6 (alk. paper)
    Mandatory
    Search the University Library catalogue

    Food flavours; Biology and chemistry
    Cambridge : Royal Society of Chemistry : 2001 :
    Mandatory

    Livsmedelsteknologi 1, Konserveringsmetoder
    Andersen Poul Erner, Risum Jørgen
    Lund : Studentlitteratur : 1991 : 383 s. :
    ISBN: 91-44-31761-1
    Search the University Library catalogue

    Livsmedelsteknologi 2, Vegetabiliska livsmedel
    Andersen Poul Erner, Risum Jørgen
    Lund : Studentlitteratur : 1993 : 463 s. :
    ISBN: 91-44-31771-9
    Search the University Library catalogue

    Livsmedelsteknologi. : 3 Animaliska livsmedel
    Andersen Poul Erner, Risum Jørgen, Sahlin Peter
    Lund : Studentlitteratur : 1993 : 344 s. :
    ISBN: 91-44-31781-6 ; 410:00
    Search the University Library catalogue

    Brohammer Göran
    Produktekologi : handbok om livscykelanalys (LCA) i produktutveckling
    Stockholm : Industrilitteratur : 1998 : 124 s. :
    ISBN: 91-7548-544-3 ; 290:00
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    New products management
    Crawford Merle, Di Benedetto Anthony
    9. ed. : Boston : McGraw-Hill /Irwin : 2008 : xviii, 558 s. :
    http://www.loc.gov/catdir/enhancements/fy0743/2007036476-t.html
    ISBN: 978-0-07-126336-8
    Search the University Library catalogue

    Carson David
    Qualitative marketing research
    London : SAGE : 2001 : xii, 239 s. :
    ISBN: 0-7619-6365-0 ; £55.00 : CIP entry (Jan.)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Fellows Peter
    Food processing technology : principles and practice
    3. ed. : Cambridge : Woodhead : 2009 : 913 s. :
    ISBN: 978-1-84569-216-2 (pbk)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Fennema Owen R.
    Food chemistry
    3. ed. : New York : Dekker : cop. 1996 : xii, 1069 s. :
    ISBN: 0-8247-9346-3 (inb.)
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
    Search the University Library catalogue

    Handbok i HACCP för små och stora livsmedelsföretag
    Holmberg Torbjörn, Wallin Henrik
    Doncaster : Highfield Publications : 2000 : 92 s. :
    ISBN: 1-871912-43-1
    Search the University Library catalogue

    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
    Search the University Library catalogue

    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
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    Wibeck Victoria
    Fokusgrupper : om fokuserade gruppintervjuer som undersökningsmetod
    2., uppdaterade och utök. uppl. : Lund : Studentlitteratur : 2010 : 178 s. :
    ISBN: 978-91-44-05856-6
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    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.)
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    Hamberg Lars
    Shaping of food microstructures
    Göteborg : Chalmers tekniska högsk. : 2003 : vi, 48 s. :
    ISBN: 91-7291-284-7
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    Toledo-Alonzo Patricia
    Studies of raw milk from sustainable/organic production systems
    Uppsala : Sveriges lantbruksuniv. : 2003 : 33 s. :
    http://www-mat21.slu.se/publikation/pdf/Patricia.pdf
    ISBN: 91-576-6594-X
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    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
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