Statistics for Food Scientists book cover

Statistics for Food Scientists

Practical Tools for Product Development

Food scientists will benefit from this book as the reader will be grounded in the approaches used by statisticians to make intelligent and accurate statements about a population from a limited sample, reduce the risk of being seriously mislead about important on-the-job decisions, and will be able to draw data driven decisions that can ultimately lead to stronger predictions for product performance. The book will reveal the thinking used by statisticians to solve food science problems and through examples of applications, it will enable food scientists to set more robust studies and increase the probability of project success.

Audience

Their roles in Product Development, Product Quality, Manufacturing, Regulatory and Quality Assurance and their industry titles include Food Scientist, Food Engineer, Quality Manager and Product Developer.

Paperback, 384 Pages

Published: November 2015

Imprint: Academic Press

ISBN: 978-0-12-417179-4

Contents

  • 1.Introduction

    2.Descriptive Statistics and Graphical Analyses

    3. Hypothesis Testing

    4.Analysis of Variance (ANOVA)

    5.Correlation and Regression

    6.Statistical Process Control (SPC)

    7.Sampling

    8.Measurement Systems Analysis (MSA)

    9.Screening Experimental Designs

    10.Response Surface (Optimization) Experimental Designs

    11.Mixture Experimental Designs

    12.Robust Experimental Designs

    13.Shelf Life Modeling

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