Statistical Methods for Food Science Introductory Procedures for the Food Practitioner 2nd Edition by John A Bower ISBN 1118541642 9781118541647

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ISBN 10: 1118541642 
ISBN 13: 9781118541647
Author: John A Bower

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 www.wiley.com/go/bower/statistical or by scanning the QR code below.

Statistical Methods for Food Science Introductory Procedures for the Food Practitioner 2nd Table of contents:

Part I: Introduction and basics
Chapter 1: Basics and terminology
1.1 Introduction
1.2 What the book will cover
1.3 The importance of statistics
1.4 Applications of statistical procedures in food science
1.5 Focus and terminology
References
Software sources and links
Chapter 2: The nature of data and their collection
2.1 Introduction
2.2 The nature of data
2.3 Collection of data and sampling
2.4 Populations
References
Chapter 3: Descriptive statistics
3.1 Introduction
3.2 Tabular and graphical displays
3.3 Descriptive statistic measures
3.4 Measurement uncertainty
3.5 Determination of population nature and variance homogeneity
References
Chapter 4: Analysis of differences – significance testing
4.1 Introduction
4.2 Significance (hypothesis) testing
4.3 Assumptions of significance tests
4.4 Stages in a significance test
4.5 Selection of significance tests
4.6 Parametric or non-parametric tests
References
Chapter 5: Types of significance test
5.1 Introduction
5.2 General points
5.3 Significance tests for nominal data (non-parametric)
5.4 Significance tests for ordinal data (non-parametric)
5.5 Significance tests for interval and ratio data (parametric)
References
Chapter 6: Association, correlation and regression
6.1 Introduction
6.2 Association
6.3 Correlation
6.4 Regression
References
Chapter 7: Experimental design
7.1 Introduction
7.2 Terminology and general procedure
7.3 Sources of experimental error and its reduction
7.4 Types of design
7.5 Analysis methods and issues
7.6 Applicability of designs
References
Part II: Applications
Chapter 8: Sensory and consumer data
8.1 Introduction
8.2 The quality and nature of sensory and consumer data
8.3 Experimental design issues
8.4 Consumer data (sensory and survey)
8.5 Trained panel sensory data
8.6 Analysis of relationships
References
Chapter 9: Instrumental data
9.1 Introduction
9.2 Quality and nature of instrumental data
9.3 Sampling and replication
9.4 Experimental design issues
9.5 Statistical analysis of instrumental data
9.6 Chemical analysis applications
9.7 Analysis of relationships
References
Chapter 10: Food product formulation
10.1 Introduction
10.2 Design application in food product development
10.3 Single ingredient effects
10.4 Two or more ingredients
10.5 Screening of many ingredients
10.6 Formulation by constraints
References
Chapter 11: Statistical quality control
11.1 Introduction
11.2 Types of statistical quality control
11.3 Sampling procedures
11.4 Control charts
11.5 Acceptance sampling
References
Chapter 12: Multivariate applications
12.1 Introduction
12.2 Multivariate methods and their characteristics
12.3 Multivariate modes
12.4 Relationship of consumer preference with sensory measures

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