Statistics for Food Scientists
Making Sense of the Numbers

This book helps readers understand the approaches used by statisticians as they strive to make intelligent and accurate statements about a population from a limited sample, seek to reduce the risk of being seriously mislead about important on-the-job decisions, and try to make data driven decisions that will ultimately lead to stronger predictions for product performance.

Frank Rossi (Author), Victor Mirtchev (Author)

9780124171794, Elsevier Science

Paperback, published 12 October 2015

184 pages
22.9 x 15.1 x 1.3 cm, 0.29 kg

"...a useful guide for food researchers in R&D area, for food producers and quality managers, and for all those who work with statistics and data analysis even at the production line to meet consumers’ demands." --Acta Alimentaria, Statistics for Food Scientists

The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course “Statistics for Food Scientists?. The intent of the course was to help product and process developers increase the probability of their project’s success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book.

CHAPTER 1. Introduction
CHAPTER 2. Descriptive Statistics and Graphical Analysis
CHAPTER 3. Hypothesis Testing
CHAPTER 4. Analysis of Variance (ANOVA)
CHAPTER 5. Measurement Systems Analysis (MSA)
CHAPTER 6. Regression and Correlation
CHAPTER 7. Statistical Process Control (SPC)
CHAPTER 8. Sampling
CHAPTER 9. Process Capability
CHAPTER 10. Design of Experiments Foundation
CHAPTER 11. Screening Experimental Designs
CHAPTER 12. Response Surface (Optimization) Experimental Designs
CHAPTER 13. Mixture Experimental Design
CHAPTER 14. Wrapping It All Up!

Subject Areas: Food & beverage technology [TDCT], Probability & statistics [PBT], Food manufacturing & related industries [KNDF], Research & development management [KJMV6], Production & quality control management [KJMV5]