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FOOD5472M
Module Reading List

Sensory Science, 2019/20, Semester 1, 2
Dr Peter Ho
p.ho@leeds.ac.uk
Tutor information is taken from the Module Catalogue
  1. Lawless, H.T., Heymann, H. 2015. Sensory evaluation of food : principles and practices. In library. 
  2. Stone, H. and Sidel, J.L. 2012. Sensory evaluation practices. Herbert Stone and Joel L. Sidel. In library. Available online at vlebooks.  
  3. Bi, J. 2015. Sensory discrimination tests and measurements : sensometrics in sensory evaluation ISBN: 9781118994856 electronic book; 111899485X electronic book; 9781118994863; 1118994868; 9781118733530; 1118733533; 9781118733530. Available Online at Knovel
  4. Varela, P., Ares, G. 2014. Novel techniques in sensory characterization and consumer profiling. Available Online at Taylor & Francis
  5. Chen, J.,Rosenthal, A. Modifying food texture. Volume 2, Sensory analysis, consumer requirements and preferences ISBN: 9781782423522 electronic bk.; 1782423524 electronic bk.; 1782423346; 9781782423348. Available Online at Knovel.
  6. Kilcast, D. 2010. Sensory analysis for food and beverage quality control. Woodhead, Cambridge. Available Online at Knovel.

  7. Meilgaard, M., Civille, G.V., Carr, B.T. 2016. Sensory evaluation techniques. FIfth Edition. CRC Press, Florida.   

  8. Kemp,S.E.,Hollowood, T., Hort, J. 2009. Sensory evaluation: a practical handbook. Wiley-Blackwell, Oxford.

  9. Le, S., and Worch, T. 2015. Analyzing sensory data with R ISBN: 9781466565739 (e-book : PDF); 9781466565722 (hardback). First Edition. CRC Press, Florida. Available Online at Taylor & Francis.

This list was last updated on 27/09/2019