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.
|Place of Publication||Kristianstad|
|Publication status||Published - 2017|
|Name||Kristianstad University Press|
Swedish Standard Keywords
- Food Science (40103)
- handbook sensory analysis