Karin Wendin

Professor

Hogskolan Kristianstad

Sweden

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Karin Wendin is a Professor at Hogskolan Kristianstad in Sweden. Her research focuses on consumer attitudes towards plant-based diets, including trends in plant-based meat analogues and yogurt alternatives. She has published articles on sensory evaluation of traditional food sources, the integration of ancient grains in modern gastronomy, and the promotion of insects as food delicacies. Wendin's work contributes significantly to understanding dietary choices and preferences in different cultural contexts.

Karin Wendin

Research Interests

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Articles (20)

In the transition towards plant-based diets. The case of Sweden, Lithuania, Poland, Ukraine and Moldova

A Question of Choice: Trend-Sensitive Swedish Consumer Attitudes Toward Plant-Based Meat Analogues

Consumer attitudes towards plant breeding combining ancient wheat with modern varieties

Sensory evaluation of composite porridges based on pearl millet and cowpea for Mozambican children under five years old

Gastronomy in Public Meals—A Scoping Review

Historical grains in modern gastronomy: A case study of artisan breads

Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits

Liking and willingness to eat of landrace porridges: A comparison between consumer groups

Promoting insects as a food delicacy - A qualitative study from the perspectives of consumers and producers in Italy

Sensing seaweed settings

Odor Perception and Descriptions of Rose-Scented Geranium Pelargonium graveolens ‘Dr. Westerlund’–Sensory and Chemical Analyses

Insects as food – The impact of information on consumer attitudes

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers

Circular gastronomy – Exploring a new compound concept at the interface between food, meals and sustainability

Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review

Vegetable finger foods - Preferences among older adults with motoric eating difficulties

Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking

Factors influencing consumer perception and acceptability of insect-based foods

Collaborators (14)

Cecilia Fredriksson

Wender Bredie

Albert Westergren

Emily Sonestedt

Lennart Mårtensson

Eva Johansson

Elisabet Rothenberg

Anna María Pálsdóttir

Maria Nyberg

Eva Nordberg Karlsson

Anastasios Grigoriadis

Gunilla Sandborgh Englund

Galia Zamaratskaia

Sarah Forsberg

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