The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course Statistics for Food Scientists . The intent of the course was to help product and process developers increase the probability of their project s success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book.
- Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret results
- Demonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisions
- Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development