Statistics for Food Scientists

Making Sense of the Numbers

Nonfiction, Science & Nature, Technology, Food Industry & Science, Mathematics, Statistics
Cover of the book Statistics for Food Scientists by Frank Rossi, Victor Mirtchev, Elsevier Science
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Author: Frank Rossi, Victor Mirtchev ISBN: 9780124171909
Publisher: Elsevier Science Publication: October 6, 2015
Imprint: Academic Press Language: English
Author: Frank Rossi, Victor Mirtchev
ISBN: 9780124171909
Publisher: Elsevier Science
Publication: October 6, 2015
Imprint: Academic Press
Language: English

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 results
  • Demonstrates 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 decisions
  • Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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