Statistical Methods for Food Science: Introductory Procedures for the Food Practitioner

Part I: Introduction and basics . 1 Basics and terminology. 2 The nature of data and its collection. 3 Descriptive Statistics. 4 Analysis of differences - significance testing. 5 Types of significance test. 6 Association, correlation and regression. 7 Experimental Design. Part II: Applications . 8 Sensory and consumer data. 9 Instrumental data. 10 Food Product Formulation. 11 Statistical Quality Control. 12 Multivariate Applications