Statistics in Food Science and Nutrition

  • Are Hugo Pripp

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Are Hugo Pripp
    Pages 1-5
  3. Are Hugo Pripp
    Pages 25-39
  4. Are Hugo Pripp
    Pages E1-E1
  5. Back Matter
    Pages 65-66

About this book

Introduction

  Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely in the spectroscopic analysis of foods. Nevertheless, statistical methods are most often associated with engineering, mathematics, and the medical sciences, and are rarely thought to be driven by food science. Consequently, there is a dearth of statistical methods aimed specifically at food science, forcing researchers to utilize methods intended for other disciplines.   The objective of this Brief will be to highlight the most needed and relevant statistical methods in food science and thus eliminate the need to learn about these methods from other fields.  All methods and their applications will be illustrated with examples from research literature.  ​  

Keywords

applied statistics epidemiology food science health nutrition

Authors and affiliations

  • Are Hugo Pripp
    • 1
  1. 1.OsloNorway

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-5010-8
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-5009-2
  • Online ISBN 978-1-4614-5010-8
  • About this book
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