Statistical Methods for Food Science: Introductory procedures for the food practitioner
June 2009, Wiley-Blackwell
This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.
1 Basics and terminology.
2 The nature of data and its collection.
3 Descriptive Statistics.
4 Analysis of differences - significance testing.
5 Types of significance test.
6 Association, correlation and regression.
7 Experimental Design.
Part II: Applications.
8 Sensory and consumer data.
9 Instrumental data.
10 Food Product Formulation.
11 Statistical Quality Control.
12 Multivariate Applications
- Emphasises the univariate approach for the food analyst,
formulator and sensory scientist
- Takes a ‘hands on’ approach, with worked examples using calculator and computer and involving a minimum of mathematical formulae