Karin Wendin

My vision

Food and Meal Science at HKR is nationally and internationally a recognized scientific partner who works for a sustainable and healthy society through deep expertise and with an interdisciplinary approach.

Background

• Head of section Sensory and Flavour Science at SP Technical Research Institute of Sweden - Food and Bioscience
• Associate Professor in Chemical and Biological Engineering / Food Science at Chalmers University of Technology, Sweden
• PhD in Chemistry / Food Science at Chalmers University of Technology, Sweden
• Licentiate degree in Food Science at Uppsala University, Sweden
• Guest Scientist in Sensory Science, Dept of Food Science, University of Copenhagen, Denmark
• Scientist in the field of Man-Technology at SP Technical Research Institute of Sweden
• Scientist and manager of Sensory Science Dept at SIK - the Swedish Institute for Food and Biotechnology
• MSc analytical chemistry and high school teacher in the subjects chemistry, mathematics, physics and biology

External Relations

Large national and international networks of collaboration partners within academia and industry.

Publications