Statistics for Sensory and Consumer Science by P-JohnWileySons

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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 methodologiesIt 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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									Statistics for Sensory and Consumer Science
Author: Tormod Næs
Author: Per Brockhoff
Author: Oliver Tomic



Edition: 1
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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 methodologiesIt 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.
Author Bio
Tormod Næs
Professor Tormod Naes is a Principal Research Scientist based at Matforsk, a government food research
laboratory, in Norway. He received his PhD in statistics from University of Oslo in 1984. He is also
currently employed as a Professor at the Institute of Mathematics at the University of Oslo. He serves on
the editorial boards of Journal of Chemometrics, Journal of Near Infrared Spectroscopy and Food Quality
and Preference.His main area of research is the development and use of multivariate statistical methods
in food science. In particular in applications within the areas of sensory analysis, spectroscopy, process
optimisation and bioinformatics. He has published 108 refereed papers and co-authored and co-edited 5
books in multivariate analysis and analysis of variance, including the highly cited "Multivariate Calibration"
co-authored with Professor Harald Martens (Wiley 1988). He has received the Tomas Hirschfeld award in
NIR analysis. (1997), EAS award for achievements in chemometrics (1997), Kowalski award in
Chemometrics (J. Wiley and Sons) (2006) and is an Honorary member of the Chemometric Society of
Norway (2006).


Per Brockhoff
Professor Tormod Naes is a Principal Research Scientist based at Matforsk, a government food research
laboratory, in Norway. He received his PhD in statistics from University of Oslo in 1984. He is also
currently employed as a Professor at the Institute of Mathematics at the University of Oslo. He serves on
the editorial boards of Journal of Chemometrics, Journal of Near Infrared Spectroscopy and Food Quality
and Preference.His main area of research is the development and use of multivariate statistical methods
in food science. In particular in applications within the areas of sensory analysis, spectroscopy, process
optimisation and bioinformatics. He has published 108 refereed papers and co-authored and co-edited 5
books in multivariate analysis and analysis of variance, including the highly cited "Multivariate Calibration"
co-authored with Professor Harald Martens (Wiley 1988). He has received the Tomas Hirschfeld award in
NIR analysis. (1997), EAS award for achievements in chemometrics (1997), Kowalski award in
Chemometrics (J. Wiley and Sons) (2006) and is an Honorary member of the Chemometric Society of
Norway (2006).


Oliver Tomic
Professor Tormod Naes is a Principal Research Scientist based at Matforsk, a government food research
laboratory, in Norway. He received his PhD in statistics from University of Oslo in 1984. He is also
currently employed as a Professor at the Institute of Mathematics at the University of Oslo. He serves on
the editorial boards of Journal of Chemometrics, Journal of Near Infrared Spectroscopy and Food Quality
and Preference.His main area of research is the development and use of multivariate statistical methods
in food science. In particular in applications within the areas of sensory analysis, spectroscopy, process
optimisation and bioinformatics. He has published 108 refereed papers and co-authored and co-edited 5
books in multivariate analysis and analysis of variance, including the highly cited "Multivariate Calibration"
co-authored with Professor Harald Martens (Wiley 1988). He has received the Tomas Hirschfeld award in
NIR analysis. (1997), EAS award for achievements in chemometrics (1997), Kowalski award in
Chemometrics (J. Wiley and Sons) (2006) and is an Honorary member of the Chemometric Society of
Norway (2006).

								
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