Statistical Methods for Food Science (PDF)

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 second edition of Statistical Methods for Food Science
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 revised and updated second edition is accompanied by a new
companion website giving the reader access to the datasets and
Excel spreadsheets featured in the book. Check it out now by
visiting href="http://www.wiley.com/go/bower/statistical">www.wiley.com/go/bower/statistical or
by scanning the QR code below.