Karin WendinView profile
Professor
Karin Wendin is a Professor in Food and Meal Science at the Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University. She also maintains an Associate Professor position at the University of Copenhagen since 2012. Her research is centered within the Food and Meals in Everyday Life (MEAL) research group and she plays a key role in the Centre for Food, Health and Retail at Kristianstad University (FOHRK). Dr. Wendin earned her PhD in 'Sensory Dynamics in Emulsion Products Differing in Fat Content' from Chalmers University of Technology in 2001. Her academic career spans over two decades with significant contributions to sensory science and food research. She has collaborated extensively with research institutes including RISE and has held visiting researcher positions at the University of Copenhagen. Wendin's primary research focus is sensory science, defined as 'the discipline that evoke, measure, analyze and interpret reactions to characteristics of food and other materials perceived by the human senses.' Her work investigates how chemical and physical food properties influence human sensory perception through sight, smell, taste, touch and hearing. A substantial portion of her research addresses health, wellbeing, and sustainability challenges, particularly in developing food products with reduced fat, salt, and sugar while maintaining sensory appeal, and exploring alternative protein sources including insect-based foods. She has specialized in adapting food products for specific demographic groups including the elderly, children, teenagers, and individuals with weight concerns. Her research methodology incorporates both objective and subjective sensory assessments using various statistical approaches from classic to multivariate methodologies. Analysis of her recent publications reveals a strong emphasis on sustainable food systems, novel food sources, historical grains in modern contexts, and sensory evaluation methods for high-value products. Her work consistently bridges scientific analysis with practical food industry applications, with many projects involving direct collaboration between academia and industry partners. The research demonstrates increasing focus on UN Sustainable Development Goals related to sustainable consumption, health, and responsible production. Professor Wendin has extensive supervisory experience across multiple institutions including University of Copenhagen, University of Borås, Linköping University, Chalmers University of Technology, Örebro University, and Lund University of Technology. She has served on examination committees for PhD defenses at institutions across Scandinavia and internationally. Her research has been funded by major organizations including Formas, Vinnova, and the Family Kamprad Foundation, as well as through contract research with industry partners where results often remain confidential. She currently leads multiple significant projects including 'Food and Drinks for Seniors' (2024-2026), 'Ending food waste from plant to plate' (2023-2026), 'Nutritious, tasty and health-promoting novel wheat products' (2022-2025), and research on prediction methods for sensory properties of high-value sustainable products. These projects reflect her commitment to addressing contemporary food challenges through interdisciplinary research that combines sensory science with sustainability and health considerations.
