ATU Sligo /ATU St Angela's

go

Amazon cover image
Image from Amazon.com

Statistics for food scientists : [electronic book] : making sense of the numbers /

By: Rossi, Frank [author.].
Contributor(s): Mirtchev, Victor [author.].
Publisher: Amsterdam : Elsevier, [2016]Description: 1 online resource (viii, 176 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9780124171909.Subject(s): Commercial statistics | Statistics | Food scienceDDC classification: 519.5024664 Online resources: Access ebook here
Contents:
Introduction -- Descriptive statistics and graphical analysis -- Hypothesis testing -- Analysis of Variance (ANOVA) -- Measurement systems analysis (MSA) -- Regression and correlation -- Statistical process control (SPC) -- Sampling -- Process Capability -- Design of experiments foundation -- Screening experimental designs -- Response surface (optimization) experimental designs -- Mixture experimental design -- Wrapping it all up!
Summary: 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.
Star ratings
    Average rating: 0.0 (0 votes)

Includes bibliographical references and index.

Introduction -- Descriptive statistics and graphical analysis -- Hypothesis testing -- Analysis of Variance (ANOVA) -- Measurement systems analysis (MSA) -- Regression and correlation -- Statistical process control (SPC) -- Sampling -- Process Capability -- Design of experiments foundation -- Screening experimental designs -- Response surface (optimization) experimental designs -- Mixture experimental design -- Wrapping it all up!

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.

Share