Næs / Brockhoff / Tomic Statistics for Sensory and Consumer Science

1. Auflage 2011
ISBN: 978-1-119-95724-9
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 294 Seiten, E-Book

As we move further into the 21st Century, sensory and consumerstudies continue to develop, playing an important role in foodscience and industry. These studies are crucial for understandingthe relation between food properties on one side and human likingand buying behaviour on the other.
This book by a group of established scientists gives acomprehensive, up-to-date overview of the most common statisticalmethods for handling data from both trained sensory panels andconsumer studies of food.
It presents the topic in two distinct sections:problem-orientated (Part I) and method orientated (Part II), makingit to appropriate for people at different levels with respect totheir statistical skills.
This book succesfully:
* Makes a clear distinction between studies using a trainedsensory panel and studies using consumers.
* Concentrates on experimental studies with focus on how sensoryassessors or consumers perceive and assess various productproperties.
* Focuses on relationships between methods and techniques and onconsidering all of them as special cases of more generalstatistical methodologies
It is assumed that the reader has a basic knowledge ofstatistics and the most important data collection methods withinsensory and consumer science.
This text is aimed at food scientists and food engineers workingin research and industry, as well as food science students atmaster and PhD level. In addition, applied statisticians withspecial interest in food science will also find relevantinformation within the book.

Autoren/Hrsg.

Næs, Tormod

Brockhoff, Per

Tomic, Oliver

Über Autor(innen)

Professor Tormod Naes is a Principal Research Scientistbased at Matforsk, a government food research laboratory, inNorway. He received his PhD in statistics from University of Osloin 1984. He is also currently employed as a Professor at theInstitute of Mathematics at the University of Oslo. He serves onthe editorial boards of Journal of Chemometrics, Journal of NearInfrared Spectroscopy and Food Quality and Preference.
His main area of research is the development and use ofmultivariate statistical methods in food science. In particular inapplications within the areas of sensory analysis, spectroscopy,process optimisation and bioinformatics. He has published 108refereed papers and co-authored and co-edited 5 books inmultivariate analysis and analysis of variance, including thehighly cited "Multivariate Calibration" co-authored with ProfessorHarald Martens (Wiley 1988). He has received the Tomas Hirschfeldaward in NIR analysis. (1997), EAS award for achievements inchemometrics (1997), Kowalski award in Chemometrics (J. Wiley andSons) (2006) and is an Honorary member of the Chemometric Societyof Norway (2006).