Statistics for Sensory and Consumer Science

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 methodologies It 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.

As we move further into the 21st Century, sensory and consumerstudies continue to develop, playing an important role in foodscience and industry. These studies are crucial for understandingthe relation between food properties on one side and human likingand buying behaviour on the other.This book by a group of established scientists gives acomprehensive, up-to-date overview of the most common statisticalmethods for handling data from both trained sensory panels andconsumer studies of food.It presents the topic in two distinct sections:problem-orientated (Part I) and method orientated (Part II), makingit to appropriate for people at different levels with respect totheir statistical skills.This book succesfully:* Makes a clear distinction between studies using a trainedsensory panel and studies using consumers.* Concentrates on experimental studies with focus on how sensoryassessors or consumers perceive and assess various productproperties.* Focuses on relationships between methods and techniques and onconsidering all of them as special cases of more generalstatistical methodologiesIt is assumed that the reader has a basic knowledge ofstatistics and the most important data collection methods withinsensory and consumer science.This text is aimed at food scientists and food engineers workingin research and industry, as well as food science students atmaster and PhD level. In addition, applied statisticians withspecial interest in food science will also find relevantinformation within the book.