Statistics for Food Scientists

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

Frank Rossi is Associate Director of Statistics at Kraft Foods Group. Much of his career as an industrial statistician has been in the food industry, including positions at the Campbell Soup Company and General Foods Corporation. A frequent presenter at scientific symposiums related to the food industry, he is also a regular presenter at short courses for the consumer products industry. He is the author and co-author of a number of publications on statistics in sensory science and consumer research. He obtained a BS in Mathematics and an MA in Statistics from The Pennsylvania State University.