Statistical Methods for Food Science: Introductory procedures for the food practitioner
Author(s): John A. Bower (Author)
Publisher: Wiley–Blackwell
Publication Date: 15 May 2009
Language: English
Print length: 320 pages
ISBN-10: 1405167645
ISBN-13: 9781405167642
Book Description
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.
Editorial Reviews
Review
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)
From the Back Cover
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 Author John Bower is Lecturer and Course Leader (Bsc Food Studies) at Queen Margaret University, Edinburgh, UK Also available from Wiley–Blackwell Sensory Evaluation: A Practical Handbook S.E. Kemp, T. Hollowood and J. Hort ISBN 978 1 4051 6210 4 Sensory Discrimination Tests and Measurements Statistical Principles, Procedures, and Tables Jian Bi ISBN 978 0 8138 1111 6 Multivariate and Probabilistic Analyses of Sensory Science Problems J. Meullenet, Riu Xiong and C.J. Findlay ISBN 978 0 8138 0178 0
About the Author
John Bower is Lecturer and Course Leader (Bsc Food Studies) at Queen Margaret University, Edinburgh, UK
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