Statistics for Food Scientists, 1st Edition

  • Frank Rossi
  • Victor Mirtchev
  • Published By:
  • ISBN-10: 0124171907
  • ISBN-13: 9780124171909
  • DDC: 641.072
  • Grade Level Range: 11th Grade - College Senior
  • 184 Pages | eBook
  • Original Copyright 2015 | Published/Released March 2016
  • This publication's content originally published in print form: 2015

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About

Overview

The practical approaches championed in this book have led to increasing the quality of many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. This title illustrates thorough specific examples the problems food scientists face in their work and how the tools of statistics can help them to make more informed decisions.

Table of Contents

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