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Statistical Methods for Food Science: Introductory procedures for the food practitioner

ISBN: 978-1-4051-6764-2
320 pages
June 2009, Wiley-Blackwell
Statistical Methods for Food Science: Introductory procedures for the food practitioner  (1405167645) cover image


The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician.

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.

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Table of Contents

Part I: Introduction and basics.

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

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Author Information

John Bower is Lecturer and Course Leader (Bsc Food Studies) at Queen Margaret University, Edinburgh, UK
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The Wiley Advantage

- Provides accessible information on statistical methods specifically for the food scientist

- 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

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?This guide is essential for readers who lack extensive knowledge of statistics and need to rely upon software applications to solve more complex mathematical formulas in the field.? ( Book News, September 2009)
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Errata - May 2010
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