Statistics for Food Scientists: Making Sense of the Numbers

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.

Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret resultsDemonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisionsProvides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development

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!