Statistics for Food Scientists

Statistics for Food Scientists
Author: Frank Rossi,Victor Mirtchev
Publsiher: Academic Press
Total Pages: 184
Release: 2015-10-06
ISBN 10: 0124171907
ISBN 13: 9780124171909
Language: EN, FR, DE, ES & NL

Statistics for Food Scientists Book Review:

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

Easy Statistics for Food Science with R

Easy Statistics for Food Science with R
Author: Abbas F. M. Alkarkhi,Wasin A. A. Alqaraghuli
Publsiher: Academic Press
Total Pages: 228
Release: 2018-09-18
ISBN 10: 0128142634
ISBN 13: 9780128142639
Language: EN, FR, DE, ES & NL

Easy Statistics for Food Science with R Book Review:

Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate statistical technique. The book focuses on the use of univariate and multivariate statistical methods in the field of food science. The techniques are presented in a simplified form without relying on complex mathematical proofs. This book was written to help researchers from different fields to analyze their data and make valid decisions. The development of modern statistical packages makes the analysis of data easier than before. The book focuses on the application of statistics and correct methods for the analysis and interpretation of data. R statistical software is used throughout the book to analyze the data. Contains numerous step-by-step tutorials help the reader to learn quickly Covers the theory and application of the statistical techniques Shows how to analyze data using R software Provides R scripts for all examples and figures

Statistics in Food Science and Nutrition

Statistics in Food Science and Nutrition
Author: Are Hugo Pripp
Publsiher: Springer Science & Business Media
Total Pages: 66
Release: 2012-09-10
ISBN 10: 1461450098
ISBN 13: 9781461450092
Language: EN, FR, DE, ES & NL

Statistics in Food Science and Nutrition Book Review:

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. ​

Statistical Methods for Food Science

Statistical Methods for Food Science
Author: John A. Bower
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2009-11-09
ISBN 10: 9781444320954
ISBN 13: 1444320955
Language: EN, FR, DE, ES & NL

Statistical Methods for Food Science Book Review:

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.

Statistics for Sensory and Consumer Science

Statistics for Sensory and Consumer Science
Author: Tormod Næs,Per Bruun Brockhoff,Oliver Tomic
Publsiher: John Wiley & Sons
Total Pages: 294
Release: 2011-06-20
ISBN 10: 1119957249
ISBN 13: 9781119957249
Language: EN, FR, DE, ES & NL

Statistics for Sensory and Consumer Science Book Review:

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.

Food Science and Technology

Food Science and Technology
Author: Geoffrey Campbell-Platt
Publsiher: John Wiley & Sons
Total Pages: 520
Release: 2011-08-26
ISBN 10: 1444357824
ISBN 13: 9781444357820
Language: EN, FR, DE, ES & NL

Food Science and Technology Book Review:

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

Applied Statistics for Environmental Science with R

Applied Statistics for Environmental Science with R
Author: Abbas F. M. Al-Karkhi,Wasin A. A. Alqaraghuli
Publsiher: Elsevier
Total Pages: 240
Release: 2019-09-13
ISBN 10: 0128186232
ISBN 13: 9780128186237
Language: EN, FR, DE, ES & NL

Applied Statistics for Environmental Science with R Book Review:

Applied Statistics for Environmental Science with R presents the theory and application of statistical techniques in environmental science and aids researchers in choosing the appropriate statistical technique for analyzing their data. Focusing on the use of univariate and multivariate statistical methods, this book acts as a step-by-step resource to facilitate understanding in the use of R statistical software for interpreting data in the field of environmental science. Researchers utilizing statistical analysis in environmental science and engineering will find this book to be essential in solving their day-to-day research problems. Includes step-by-step tutorials to aid in understanding the process and implementation of unique data Presents statistical theory in a simple way without complex mathematical proofs Shows how to analyze data using R software and provides R scripts for all examples and figures

Statistics for Engineers and Scientists

Statistics for Engineers and Scientists
Author: William Cyrus Navidi
Publsiher: Unknown
Total Pages: 901
Release: 2008
ISBN 10: 9780071102223
ISBN 13: 0071102221
Language: EN, FR, DE, ES & NL

Statistics for Engineers and Scientists Book Review:

Statistics for Engineers and Scientists stands out for its crystal clear presentation of applied statistics. Suitable for a one or two semester course, the book takes a practical approach to methods of statistical modeling and data analysis that are most often used in scientific work.

Statistics for Food Scientists

Statistics for Food Scientists
Author: Frank Rossi,Victor Mirtchev
Publsiher: Academic Press
Total Pages: 184
Release: 2015-10-12
ISBN 10: 9780124171794
ISBN 13: 0124171796
Language: EN, FR, DE, ES & NL

Statistics for Food Scientists Book Review:

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

Food Science and Technology

Food Science and Technology
Author: Geoffrey Campbell-Platt
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2017-09-22
ISBN 10: 1118846249
ISBN 13: 9781118846247
Language: EN, FR, DE, ES & NL

Food Science and Technology Book Review:

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Fake Science

Fake Science
Author: Austin Ruse
Publsiher: Simon and Schuster
Total Pages: 256
Release: 2017-07-17
ISBN 10: 1621576140
ISBN 13: 9781621576143
Language: EN, FR, DE, ES & NL

Fake Science Book Review:

If you listen to any political argument, you're eventually bound to hear something like: "The science is settled on this." Or: "Just look at the statistics!" Or: "There have been studies that say..." You'd think we were living in the golden age of science and reason. But the truth is far more sinister, says Austin Ruse. We're actually living in the age of the low information voter, easily mislead by all-too-convincing false statistics and studies. In Fake Science, Ruse debunks so-called "facts" used to advance political causes one after the other, revealing how poorly they stand up to actual science.

Computer Applications in Food Technology

Computer Applications in Food Technology
Author: R. Paul Singh
Publsiher: Elsevier
Total Pages: 300
Release: 1996-08-12
ISBN 10: 9780080529714
ISBN 13: 0080529712
Language: EN, FR, DE, ES & NL

Computer Applications in Food Technology Book Review:

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text. Key Features * The first book to integrate speadsheets in teaching food science and technology * Includes more than 50 solved examples of spreadsheet use in food science and engineering * Presents a step-by-step introduction to spreadsheet use * Provides a food composition database on a computer disk

Novel Technologies in Food Science

Novel Technologies in Food Science
Author: Anna McElhatton,Paulo José do Amaral Sobral
Publsiher: Springer Science & Business Media
Total Pages: 424
Release: 2011-11-17
ISBN 10: 9781441978806
ISBN 13: 1441978801
Language: EN, FR, DE, ES & NL

Novel Technologies in Food Science Book Review:

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Elementary Food Science

Elementary Food Science
Author: Richard Owusu-Apenten,Ernest R. Vieira
Publsiher: Springer Nature
Total Pages: 602
Release: 2022-05-28
ISBN 10: 3030654338
ISBN 13: 9783030654337
Language: EN, FR, DE, ES & NL

Elementary Food Science Book Review:

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.

Applied Food Science and Engineering with Industrial Applications

Applied Food Science and Engineering with Industrial Applications
Author: Cristóbal Noé Aguilar,Elizabeth Carvajal-Millan
Publsiher: CRC Press
Total Pages: 340
Release: 2019-01-25
ISBN 10: 1351048635
ISBN 13: 9781351048637
Language: EN, FR, DE, ES & NL

Applied Food Science and Engineering with Industrial Applications Book Review:

Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The volume will be valuable and useful for researchers, scientists, and engineers, as well as for graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.

Occupational Outlook Handbook

Occupational Outlook Handbook
Author: United States. Bureau of Labor Statistics
Publsiher: Unknown
Total Pages: 781
Release: 1976
ISBN 10: 1928374650XXX
ISBN 13: MINN:319510028165522
Language: EN, FR, DE, ES & NL

Occupational Outlook Handbook Book Review:

Statistics and Probability with Applications for Engineers and Scientists

Statistics and Probability with Applications for Engineers and Scientists
Author: Bhisham C. Gupta,Irwin Guttman
Publsiher: John Wiley & Sons
Total Pages: 896
Release: 2014-03-06
ISBN 10: 1118522206
ISBN 13: 9781118522202
Language: EN, FR, DE, ES & NL

Statistics and Probability with Applications for Engineers and Scientists Book Review:

Introducing the tools of statistics and probability from the ground up An understanding of statistical tools is essential for engineers and scientists who often need to deal with data analysis over the course of their work. Statistics and Probability with Applications for Engineers and Scientists walks readers through a wide range of popular statistical techniques, explaining step-by-step how to generate, analyze, and interpret data for diverse applications in engineering and the natural sciences. Unique among books of this kind, Statistics and Probability with Applications for Engineers and Scientists covers descriptive statistics first, then goes on to discuss the fundamentals of probability theory. Along with case studies, examples, and real-world data sets, the book incorporates clear instructions on how to use the statistical packages Minitab® and Microsoft® Office Excel® to analyze various data sets. The book also features: • Detailed discussions on sampling distributions, statistical estimation of population parameters, hypothesis testing, reliability theory, statistical quality control including Phase I and Phase II control charts, and process capability indices • A clear presentation of nonparametric methods and simple and multiple linear regression methods, as well as a brief discussion on logistic regression method • Comprehensive guidance on the design of experiments, including randomized block designs, one- and two-way layout designs, Latin square designs, random effects and mixed effects models, factorial and fractional factorial designs, and response surface methodology • A companion website containing data sets for Minitab and Microsoft Office Excel, as well as JMP ® routines and results Assuming no background in probability and statistics, Statistics and Probability with Applications for Engineers and Scientists features a unique, yet tried-and-true, approach that is ideal for all undergraduate students as well as statistical practitioners who analyze and illustrate real-world data in engineering and the natural sciences.

Education and Training in Food Science

Education and Training in Food Science
Author: Ian Douglas Morton,J. Lenges
Publsiher: Woodhead Publishing
Total Pages: 231
Release: 1992
ISBN 10: 9780138022730
ISBN 13: 0138022739
Language: EN, FR, DE, ES & NL

Education and Training in Food Science Book Review:

Containing a selection of papers presented at an international conference, this volume reviews the need for increased training in the food industry in order to bridge the gap between standards in Eastern and Western Europe and the USA. Higher education is discussed, including the training of food technicians. European initiatives such as ERASMUS and Network are also described. The text includes coverage of the importance of international trade and consumer protection acts, including a description of the needs of various groups and future developments.

Elementary Food Science

Elementary Food Science
Author: Ernest R. Vieira
Publsiher: Springer Science & Business Media
Total Pages: 424
Release: 1999-02-28
ISBN 10: 9780834216570
ISBN 13: 0834216574
Language: EN, FR, DE, ES & NL

Elementary Food Science Book Review:

In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, and chemical quality tests, and processing methods for a variety of the foods described in previous chapters. Designed to be used by students that may not have an extensive background in the sciences, this outstanding text does not, however, avoid coverage of complex elements of food science; rather it explains them in a way that facilitates their understanding.

Food Science

Food Science
Author: Edelstein
Publsiher: Jones & Bartlett Learning
Total Pages: 678
Release: 2018-01-16
ISBN 10: 1284122301
ISBN 13: 9781284122305
Language: EN, FR, DE, ES & NL

Food Science Book Review:

Food Science: An Ecological Approach presents the field of food science—the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing—in a fresh, approachable manner that places it in the context of the world in which we live today.