Projects per year
Personal profile
Research
The main area of my research has been sensory science, a discipline dealing with the human senses. How products and materials may be perceived, assessed and evaluated by humans. Objective as well as subjective assessments are possible to implement by the use of various sensory methods.
Sensory science is an interdisciplinary subject with the following definition: "discipline that evoke, measure, analyze and interpret reactions to characteristics of food and other materials perceived by the human senses: sight, smell, taste, touch and hearing."
The research I have been involved in have been funded by various sources, major financiers have been Formas, Vinnova and Family Kamprad Foundation. Moreover, I have conducted research in the form contract research, which in most cases are confidential and the results belong to the funding companies.
A large part of my research has been related to health, wellbeing and sustainability issues. For example, how to lower fat, salt and/or sugar content of food products without altering the product's sensory properties or find new protein sources. The implementation of this type of project usually results in changes of ingredients, process and manufacturing parameters to in order to maintain the right qualities of taste, flavor and texture.
Another and important part of my research has been to adapt products, both sensory and nutritional, to specific target groups. Examples of such groups are the elderly, children, teenagers, people with weight problems etc. I have also been involved in projects related to storage, quality control, packaging, etc.
During my time as a visiting researcher at Copenhagen University and a researcher at the research institute RISE have given me the opportunity to broaden my sensory perspective in favour of a greater focus on the link between man and technology. This has been done both in terms of new and exciting methods such as observation methodology, and medical technology eg EEC, and in terms of applications outside the food area. For example, acoustic measurements, experience of indoor climate, energy-saving behaviors mm.
The research has also included methodological development and adaptation, and to correlate sensory results with data from other disciplines. A variety of statistical methods, both classic and multivariate methodologies, have been most useful.
Collaboration
- University of Copenhagen with a position as associate professor
- Companies and organisations
- Think Tank
- Universities, eg Chalmers University of Technology, Örebro Univerisity and Swedish Univerity of Agricultural Scineces
Teaching
Supervision of PhD-students
University of Copenhagen, Denmark
University of Borås, Sweden
Linköping University, Sweden
Chalmers University of Technology, Sweden
Örebro University, Sweden
Lunds University of Technology, Sweden
Supervision of Post Doc
Kristianstad University, Sweden
Linné University, Sweden
Opponent/Evaluation committee at PhD thesis defence
Lund University, Sweden
Örebro University, Sweden
Chalmers University of Technology, Sweden
DTU National Food Institute, Technical University of Denmark
Norwegian University of Life Sciences, Norway
Aarhus University, Denmark
UiT The Arctic University of Norway
University of Stavanger, Norway
University of Pretoria, South Africa
Umeå University, Sweden
Aalborg University, Denmark
University of Copenhagen, Denmark
Review of doctoral thesis
Örebro University, Sweden
Lunds University, Sweden
Supervision of graduate/student work
-BSc-level
Kristianstad University, Sweden
University of Copenhagen, Denmark
Gothenburg University, Sweden
-MSc-level
Stockholm University, Sweden
University of Copenhagen, Denmark
The Swedish University of Agricultural Sciences
Gothenburg University, Sweden
Hochschule Fulda, University of Applied Sciences, Fulda, Germany
Chamers University of Technology, Sweden
Teaching
- Teacher at high school level in mathematics, chemistry, physics and biology, Sweden
- Educational leader at SIK, Sweden
- Teaching at SIK courses designed for industry, Sweden
- Teaching university courses within Food and Meal Science at Kristianstad University
- Invited lecturer/teacher to the following universities:
- Uppsala University, BSc level, Sweden
- Örebro University, BSc level, Sweden
- Chalmers University of Technology, MSc level, Sweden
- Swedish Agricultural University, PhD level
- Copenhagen university, PhD level, MSc level and BSc level, examiner, Denmark
- Joint Nordic PhD courses funded by NordForsk: Sweden, Denamrk and Iceland
- Gothenburg University, MSc level
- Linneaus University, MSc level
- Swedish Agricultural University, MSc level
Member in the censor committee at University of Copenhagen and Aarhus University, Food Sciences for examination of BSc and MSc thesis, Denmark.
Examiner at Kristianstad University for examination of BSc and MSc thesis, Sweden.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
Education/Academic qualification
PhD, Sensory Dynamics in Emulsion Products Differing in Fat Content, Chalmers University of Technology
Award Date: 2001-Feb-09
External positions
Assorciate Professor, University of Copenhagen
2012-Jan-01 → …
Swedish Standard Keywords
- Agricultural and Veterinary sciences (4)
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- 1 Similar Profiles
Collaborations and top research areas from the last five years
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Food and Drinks for Seniors / Mat och dryck för seniorer
Stading, M. (PI), Wendin, K. (Researcher) & Forsberg, S. (Researcher)
24-12-01 → 26-12-01
Project: Research
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Ending food waste from plant to plate: Repurposing industrial protein by-products for sustainable bread production
Langton, M. (PI), Lu, J. (Researcher), Ström, A. (Researcher), Wendin, K. (Researcher) & Jönsson, M. (PI)
23-12-01 → 26-11-30
Project: Research
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Nutritious, tasty and health-promoting novel wheat products
Johansson, E. (Supervisor), Wendin, K. (Assistent supervisor), Björklund, T. (CoI), Muneer, F. (Researcher), Rahmatov, M. (Assistent supervisor) & Spendrup, S. (Researcher)
22-12-15 → 25-12-15
Project: Research
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Establish prediction methods targeting sensory for complex, high value Swedish sustainable products with the case of white wine, sparkling wine, and Black Caviar
Wendin, K. (Project coordinator), Mårtensson, L. (Researcher), Djerf, H. (Researcher), Collin, B. (Researcher), Johansson, M. (Researcher), Minaea, M. (Researcher), Forsberg, S. (Researcher), Hultman, J. (Researcher), Stenberg, J. (Researcher), Welinder, A. (Researcher), Åhrberg, F. (CoI), Ranta, T. (CoI) & Albin, R. (CoI)
22-12-15 → 25-12-15
Project: Research
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OptiKK: Optimering av metoder för att frysa och tina kött - kvalitet och kostnader i fokus
Olsson, V. (PI), Numminen, E. (Researcher), Ekstrand, B. (Researcher), Lundin, Å. (Researcher), Johansson, M. (Researcher) & Wendin, K. (Researcher)
22-12-01 → 26-11-30
Project: Research
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FOHRK: från idé till profilområde
Hultman, J., Behm, L., Koch, C., Nyberg, M., Wendin, K. & Westergren, A., 2025, FOHRK : från idé till profilområde. Hultman, J. (ed.). Kristianstad University Press, p. 12-16 (Food, Health and Retail; no. 1).Research output: Chapter in Book/Report › Chapter in book
Open AccessFile -
Historical grains in modern gastronomy: A case study of artisan breads
Jönsson, M., Gerhardt, K. & Wendin, K., 2025-Mar-13, In: International Journal of Gastronomy and Food Science. 40, 101165, 101165.Research output: Contribution to journal › Article › peer-review
Open AccessFile4 Downloads (Pure) -
Outdoor recreation, nature-based tourism and food: experiences and adaptations in the hospitality industry during the COVID-19 pandemic: a review
Calvén, A., Beery, T., Kristofers, H., Johansson, M., Carlbäck, M. & Wendin, K., 2025-Feb-13, In: Frontiers in Sustainable Tourism . 4, 1529233.Research output: Contribution to journal › Review article › peer-review
Open AccessFile4 Downloads (Pure) -
Perceived food saltiness vs actual NaCl content – an inspiration for innovation of reduced-salt foods
R Jaeger, S., Johannesson, H., Svensson, J., Jönsson, M., Calvén, A. & Wendin, K., 2025-Apr-11, In: Science Talks. 14, 100456, 100456.Research output: Contribution to journal › Article › peer-review
Open Access -
Senses and Swedish Wines Experienced at Different Temperatures
Wendin, K., Djerf, H., Collin, B., Johansson, M., Åhrberg, F., Albin, R. & Mårtensson, L., 2025-Mar-27.Research output: Contribution to conference › Poster › peer-review
Activities
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Consumers in the transition towards the future - focusing healthy, sustainable and attractive foods: a momentum for seafood
Wendin, K. (Speaker)
2024-Oct-18Activity: Talk or presentation › Invited talk
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How is diversity contributing to a more resilient food system? Panel discussion
Wendin, K. (Invited speaker)
2024-Oct-03Activity: Talk or presentation › Invited talk
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Dags att sluta servera ”vegetarisk” mat?
Wendin, K. (Speaker)
2024-May-31Activity: Talk or presentation › Invited talk
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Sensorik och det sensoriska språket
Wendin, K. (Speaker)
2024-Apr-23Activity: Talk or presentation › Invited talk
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Daniel Laven
Beery, T. (Host) & Wendin, K. (Host)
2024-Jan-24 → 2024-Jan-26Activity: Hosting a visitor › Hosting an academic visitor