Statistical Methods for Food Science
Introductory procedures for the food practitioner
(Sprache: Englisch)
This book provides food science and technology practitioners with a source text on accessible statistical procedures for application in several areas. Aimed at professionals and students in the food laboratory, the book is for the food analyst, the sensory...
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Klappentext zu „Statistical Methods for Food Science “
This book provides food science and technology practitioners with a source text on accessible statistical procedures for application in several areas. Aimed at professionals and students in the food laboratory, the book is for the food analyst, the sensory scientist, and the food formulator. Additional aspects of experimental design deal with application to food research. The emphasis is on a 'hands on' approach, with worked examples using calculator and computer and involving a minimum of mathematical formulae. 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.
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.
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.
Inhaltsverzeichnis zu „Statistical Methods for Food Science “
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
Autoren-Porträt von John Bower
John Bower, Lecturer and Course Leader (Bsc Food Studies) at Queen Margaret University, Edinburgh, UK.
Bibliographische Angaben
- Autor: John Bower
- 2009, 320 Seiten, Maße: 17,7 x 25,2 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 1405167645
- ISBN-13: 9781405167642
- Erscheinungsdatum: 25.05.2009
Sprache:
Englisch
Rezension zu „Statistical Methods for Food Science “
"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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