Statistics in Food Science and Nutrition

By: Are Hugo Pripp

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Synopsis: Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines. The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields. All methods and their applications will be illustrated with examples from research literature.

Book Quality:: Publisher Quality
ISBN-13:: 9781461450108
Related ISBNs:: 9781461450092
Publisher:: Springer New York
Date of Addition:: 09/12/16
Copyrighted By:: Springer
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Science, Technology, Mathematics and Statistics, Medicine
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.