Chemometrics in Food Chemistry

There is a huge amount of literature dealing with the application and design of chemometric techniques to different ambits of food science, but no general monograph covers the main aspects of this topic comprehensively. This book aims to fill this gap, with the intention of being usable both by food chemists wanting to learn how chemometrics can help them in their work and by chemometricians who deal with food-related problems.

All topics, especially those in the theoretical part, are covered extensively from a beginner's level up to intermediate or advanced. In the theoretical part, description of the methods is accompanied by a wide range of examples taken from food science to illustrate how the different techniques can be fruitfully applied to solve real world food-related issues. Where possible, Matlab and/or R codes are provided as supplementary material. The examples cover the application of chemometrics in up-to-date topics in food analysis and control: sensory evaluation, traceability of foodstuff, process control and monitoring, metabolomics, etc.

Contributions are from selected well known and active chemometric research groups across Europe, each covering one or more subjects where their expertise is recognized.