Statistical Methods for Food Science

The recording and analysis of food data are becoming increasinglysophisticated. Consequently, the food scientist in industry or atstudy faces the task of using and understanding statisticalmethods. Statistics is often viewed as a difficult subject and isoften avoided because of its complexity and a lack of specificapplication to the requirements of food science. This situation ischanging - there is now much material on multivariateapplications for the more advanced reader, but a case exists for aunivariate approach aimed at the non-statistician.
This book provides a source text on accessible statisticalprocedures for the food scientist, and is aimed at professionalsand students in food laboratories where analytical, instrumentaland sensory data are gathered and require some form of summary andanalysis before interpretation. It is suitable for the foodanalyst, the sensory scientist and the product developer, andothers who work in food-related disciplines involving consumersurvey investigations will also find many sections of use. There isan emphasis on a 'hands on' approach, and workedexamples using computer software packages and the minimum ofmathematical formulae are included. The book is based on theexperience and practice of a scientist engaged for many years inresearch and teaching of analytical and sensory food science atundergraduate and post-graduate level.