Handbook on Sensory Analysis

Berit Albinsson, Karin Wendin, Annika Åström

Research output: Book/ReportBook

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Abstract

The original of this handbook is the Swedish Handbok i Sensorisk Analys, which was an updated edition of an older sensory analysis handbook written by Birgit  Lundgren back in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendin and Annika Åström. Both these handbooks were written at SIK – The Swedish Institute of Food and Bioscience, which is now part of RISE – Research Institutes of Sweden. The revised edition of the handbook has proved popular in both industry and in the teaching world. At university level, it has been used by students as a complement to the academic literature in sensory science  programmes. There has been a growing demand among international students at Swedish universities for the handbook to be translated. In 2016, Kristianstad University entered into an agreement with the research body RISE to translate the handbook into English. The translation was made by Patrick O’Malley. The handbook was translated and printed with permission from the co-authors.

Original languageEnglish
Place of PublicationKristianstad
PublisherKrsitianstad University
ISBN (Print)978-91-87973-21-5
Publication statusPublished - 2017

Publication series

NameKristianstad University Press
No.2017:9

Swedish Standard Keywords

  • Food Science (40103)

Keywords

  • handbook sensory analysis

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