Statistical Methods for Food Science : Introductory Procedures for the Food Practitioner

Bower, John

ISBN 10: 1405167645 / ISBN 13: 9781405167642

Published by Wiley & Sons, Incorporated, John, 2009

About this Item

Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Seller Inventory # 9278787-20

Bibliographic Details

• Title: Statistical Methods for Food Science : Introductory Procedures for the Food Practitioner
• Publisher: Wiley & Sons, Incorporated, John
• Publication Date: 2009
• Language: English
• ISBN 10: 1405167645
• ISBN 13: 9781405167642
• Binding: Hardcover
• Condition: Very Good
• Weight: 1.863 pounds

About this title

Synopsis

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.

About the Author

John Bower is Lecturer and Course Leader (Bsc Food Studies) at Queen Margaret University, Edinburgh, UK