Statistical Methods in Food and Consumer Research continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products.
This new edition includes the most receent applications of statistical methods, and features significant updates as well as two new chapters.
Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available.

Key Features:
* Provides comprehensive coverage of statistical techniques in sensory testing
* Includes data compiled from real-world experiments
* Covers the latest in data interpretation and analysis
* Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping

Researchers in all disciplines are becoming increasingly aware of the importance of experimental designs and statistical methods in their investigations. Use of a sound experimental design is crucial to ensure reliability of data and subsequent findings from a study. That is why a design for collecting date is at the core of Statistics. Professor Damaraju Raghavarao has made fundamental contributions to both the theory and application of the Design of Experiments. This book is dedicated to him, and consists of twelve papers on recent developments on different topics in the area of Design of Experiments by distinguished researchers.