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.
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